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Our home economists pair a sage- and pepper-seasoned pork roast with raspberry sauce for an easy, yet elegant entree.
Nutritional Facts 1 serving (1 each) equals 250 calories, 8 g fat (3 g saturated fat), 79 mg cholesterol, 164 mg sodium, 13 g carbohydrate, 4 g fiber, 31 g protein.
Originally published as Raspberry Roast Pork in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p210
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Reviewed on Mar. 01, 2009 by kim.cleaves
I have cooked pork roasts that were four pounds and started off frozen in a slow cooker. Perfect temperature every time. Way over what the minimum temp required even.
Reviewed on Feb. 13, 2009 by shirleyrogers
Reviewed on Feb. 13, 2009 by jvotraw
A question: I am always leery of cooking pork in a slow cooker. Does the pork internal temps get high enough to keep meat safe????
Reviewed on Feb. 12, 2009 by dianehain
This recipe as written would glaze the meat. If you put it in the slow cooker you would infuse the meat with flavor, and then could use the corn starch slurry to thicken the gravy it will make. You might want to pan brown the pork first to sear in juices.
Reviewed on Feb. 12, 2009 by shawthorne
Can these ingredients be placed in a slow cooker for 4-5 hours, instead of the oven?
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