If you are still looking for a new recipe to make for the upcoming holiday, look no further than this slow cooker cranberry balsamic pork loin roast! No more stressing out this Christmas! Full of flavor, and easy to prepare, you’re going to have a new holiday tradition with this beauty.
If you are still looking for a new recipe, a new cookbook, or some way to stave off the stresses of the season, I’m going to let you in on a little secret – Leigh Anne’s book is going to save your holiday. And well, every day. Holiday Slow Cooker: 100 Incredible and Festive Recipes for Every Celebration from Leigh Anne of Your Homebased Mom is packed with 100 truly incredible recipes that really shouldn’t be relegated just to the holiday seasons.
When her booked arrived I started marking recipes I wanted to make immediately. I’ve already made several. The herb and garlic mashed potatoes are out of this world! And whether you are looking for easy recipes for Christmas, or Easter, even Cinco de Mayo – she has you covered with easy recipes that don’t taste like they were easy to make.
No one needs to know how easy they were, as long as they disappear from everyone’s plates. I’ve always been nervous about slow cooking, and after these recipes, my fears are gone. Leigh Anne is meticulous in her recipe creations and takes all the worry out of it.
This book is a true beauty that I will be cooking out of again and again. The chocolate pudding cake is probably next. Because, well, duh.
Slow Cooker Cranberry Balsamic Pork Loin Roast
- 1 Tbsp Olive Oil
- Salt and Pepper to Taste
- 3-4 pound Boneless Pork Loin Roast
- 1/2 cup Chopped Onion
- 1/2 cup Chicken Broth
- 1 (14-oz) can Whole Cranberry Sauce, divided
- 2 Tbsp Balsamic Vinegar
- 2 tsp Orange Zest
- 2 Tbsp Cornstarch
Heat the oil in a pan over medium-high heat.
Salt and pepper both sides of the pork roast. Seat the meat on all sides, about 2-3 minutes each side, and place in a 6 quart slow cooker. (Mine is 4 and worked fine)
In the pan you seared the pork, add the onions, chicken broth, and half the can of cranberry sauce. Stir to mix. Add the balsamic vinegar and orange zest, and pour the sauce over the pork loin.
Cook on high for 4 hours for a sliceable meat, or low for 8 hours to shred the roast.
During the last 30 minutes, remove 1/2 cup of the juice, and add the cornstarch to it. Mix it to dissolve the cornstarch, and add the mixture back into the slow cooker. Stir to combine, and then allow it to thicken.
Remove the pork loin, cover it with foil and let it rest for 15 minutes.
Add the remaining cranberry sauce ot the juices in the slow cooker and stir to combine. If the sauce hasn’t thickened enough, add it to a saucepan and bring it to a simmer on the stove. Reduce the heat and allow it to simmer and thicken, 1-2 minutes. Serve the roast with the sauce over the top.
Holiday Slow Cooker: 100 Incredible and Festive Recipes for Every Celebration by Leigh Anne Wilkes of Your Homebased Mom
*fine print* I am an amazon affiliate and get a few cents from any purchase of this book using the links provided. All opinions are my own.