1/2 small thinly sliced lemon - I used some lemon juice, didn't have a lemon
1/3 cup raisins - recipe calls for golden, I used regular
1 large, minced clove garlic
2 tablespoons diced, candied ginger
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons cornstarch
2 tablespoons cold water
cooked rice
Directions
Place pork roast in a 3 1/2-quart slow cooker. In a medium bowl, combine cranberry sauce, port or juice, and sugar. Stir in lemon, raisins, ginger, mustard, salt, and pepper. Spoon over roast, Cover and cook on LOW for 6 to 7 hours, or until meat is 170F on an instant-read thermometer. Remove roast from slow cooker; cover with foil to keep it warm. Measure 3 cups of cooking juices and pour into a medium saucepan, Bring to a boil over medium-high heat. In a cup, dissolve cornstarch in cold water. Stir into saucepan. Cook, stirring, until thickened. Slice roast; serve with sauce and rice.
Comments
Phyllis Watson on Thu Feb 21 18:37:45 UTC 2008:
John thinks this is fabulous!