My dressed-up pork loin is so easy that you only have to spend a few minutes preparing it. The roast is always a hit with guests because it’s very tasty—and with me because it comes together fast.
—LAURA COOK WILDWOOD, MO
PREP: 15 MIN. • COOK: 4 HOURS • MAKES: 8 SERVINGS
1 boneless pork loin roast (2 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup Dijon mustard
3 tablespoons brown sugar
3 tablespoons lemon juice
1 tablespoon cornstarch
1/4 cup cold water
1. Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4-5 hours or until meat is tender. Remove roast and keep warm.
2. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.