Five everyday ingredients are all you need for this sweet and tangy pork roast. —Mary-Ellen Steele, Bristol, Connecticut
- 1 boneless pork loin roast (2 to 3 pounds)
- 2 tablespoons butter
- 1 envelope golden onion soup mix
- 1 can (14 ounces) whole-berry cranberry sauce
- 2 teaspoons Dijon mustard
- In a large skillet, brown roast in butter on all sides. Transfer to a 5-qt. slow cooker; sprinkle with soup mix. Add cranberry sauce to skillet, stirring to loosen browned bits from pan. Pour over roast.
- Cover and cook on low for 4-5 hours or until meat is tender. Remove roast to a serving platter; let stand for 10 minutes before slicing. Stir mustard into cooking juices. Serve with roast. Yield: 6 servings.
Originally published as Cranberry-Dijon Pork Roast in Simple & Delicious December/January 2011, p16
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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