Thursday, November 13, 2014

Orange Cranberry Pork Roast My whole family scarfed down almost the entire 4 lbs of pork loin! Not to mention it smelled absolutely wonderful as it cooked - my house smelled like autumn!

3-4 lbs pork roast (loin, butt, shoulder)
2 cups cranberries, fresh or frozen
1 onion, diced
1/2 cup brown sugar
1/2 tsp pumpkin pie spice
1 tbsp Dijon mustard
zest and juice of one orange
salt & pepper, to taste

Put the pork in the crockpot and season with salt & pepper. Cover with cranberries and diced onion. In a small bowl, mix together brown sugar, pumpkin pie spice, mustard, and orange zest/juice; pour over top of pork. Cook on high for 6-8 hours.

To freeze: Put everything in a gallon freezer bag. Thaw in refrigerator before cooking.

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