Pork roast, slow cooked with cranberries, cranberry juice, orange zest, brown sugar, soy sauce, and thyme.
-By Carrie (Strommen) Lennie
2 1/2 lbs pork tenderloin
1 tsp Kosher salt
1 tsp fresh cracked pepper
1 1/2 Tbsp minced fresh thyme leaves
3/4 cup cranberry juice
2 Tbsp soy sauce
Zest of 1 orange (no white)
1 1/2 cups coarsely chopped cranberries
1/2 cup packed brown sugar
- Coat the slow cooker with a non-stick cooking spray. Place pork in pot. Sprinkle with salt, pepper, and thyme.
- In a small bowl, whisk cranberry juice, soy sauce, and orange zest. Stir in cranberries and brown sugar.
- Pour over pork, and cook on low for 7 hours or until tender, basting occasionally.
- Serve with sauce drizzled over the top of pork.