Sometimes it’s tough to figure out how to cook a large piece of meat– especially if you don’t want it to taste, well… tough. I know some of my readers don’t eat this “other white meat” so you can also try this recipe with a turkey tenderloin if you’d prefer.
This recipe makes me think of holidays. There is something very festive about using cranberries; these unique fruits are tangy and sweet and really can be complemented with an array of side dishes and other flavors. Try this dish at your next family gathering or for dinner tonight!
1-2 lb. pork loin
1/4 c. cranberry juice
1/2 c. black cherry preserves
1/4 c. dried cranberries
1/4 t. all spice
1/2 c. sugar
Place pork loin in crock pot and if you have it, use the trivet underneath. Mix together preserves, juice, allspice and sugar. Pour mixture over meat and then add cranberry juice to the pot. When your pour the juice, be careful not to rinse the seasonings and preserves off of the meat. Cook for 6 hours on low. If you want to use the juices as gravy, then remove meat and add 1 T. corn starch dissolved into 1/4 c. water to the remaining juices and cook until gravy thickens.