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Pork Roast with Cranberry Sauce (4/6/2012)

Pork Roast with Cranberry Sauce

4 lb. pork loin center roast
2 tablespoons vegetable oil
2 tablespoons quick-cooking tapioca
1 teaspoon dried thyme, crushed
¾ teaspoon pepper
1 medium onion, sliced
1 can jellied cranberry sauce
1 cup apple juice

Trim off excess fat from roast, if necessary. Heat oil in a large skillet over medium heat. Sear meat on all sides in hot oil. Drain off fat.

Transfer meat to a large slow cooker. Sprinkle tapioca, dried thyme, and pepper over meat. Add sliced onion. In a medium bowl, whisk together cranberry sauce and apple juice until almost smooth. Pour over all.

Cover and cook on low heat 8 hours. Transfer meat to serving platter, cover and keep warm.

For sauce, skim fat from cooking juices, and stir in a little dried thyme, pour over meat slices.


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