CRANBERRY CROCK POT PORK
2 1/2 pounds pork tenderloin, fat removed
1 teaspoon kosher salt
1 teaspoon freshly cracked pepper
1 1/2 tablespoons minced fresh thyme leaves
3/4 cup cranberry juice
2 tablespoons soy sauce
Zest of 1 orange (no white)
1 1/2 cups coarsely chopped cranberries (fresh or frozen)
1/3 cup packed brown sugar
Coat a 5- to 6-quart slow cooker with vegetable oil spray. Place pork in crock and sprinkle with salt, pepper and thyme.
In small bowl, whisk cranberry juice, soy sauce and orange zest. Stir in cranberries and brown sugar, pour juice mixture over pork.
Cover and cook on low setting 7 hours or until meat is tender, basting occasionally.
Slice and serve with the sauce.
Makes 6 to 8servings
Source: the Wisconsin State Cranberry Growers Association
2 1/2 pounds pork tenderloin, fat removed
1 teaspoon kosher salt
1 teaspoon freshly cracked pepper
1 1/2 tablespoons minced fresh thyme leaves
3/4 cup cranberry juice
2 tablespoons soy sauce
Zest of 1 orange (no white)
1 1/2 cups coarsely chopped cranberries (fresh or frozen)
1/3 cup packed brown sugar
Coat a 5- to 6-quart slow cooker with vegetable oil spray. Place pork in crock and sprinkle with salt, pepper and thyme.
In small bowl, whisk cranberry juice, soy sauce and orange zest. Stir in cranberries and brown sugar, pour juice mixture over pork.
Cover and cook on low setting 7 hours or until meat is tender, basting occasionally.
Slice and serve with the sauce.
Makes 6 to 8servings
Source: the Wisconsin State Cranberry Growers Association
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