Cranberry Pork Roast

By SMorrissey

Carolyn Sinclair of Grey Eagle, Minnesota, received this pork roast recipe from her son for her family cookbook. "When I serve it, I almost always have to give out the recipe," she says. "The tangy gravy is a good complement to pork."


Prep: 25 minutes
Cook: Low 6 to 7 hours High 3 to 3 1/2 hours

Ingredients

• 1 3- pound boneless pork top loin roast (double loin, tied)
• 1 tablespoon cooking oil
• Salt and ground black pepper
• 1 16-ounce can whole cranberry sauce
• 1/2 cup cranberry juice
• 1/4 cup sugar
• 1 teaspoon dry mustard
• 1/4 teaspoon ground cloves
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Hot cooked rice pilaf, rice or noodles (optional)

Details

Servings 8
Adapted from keyingredient.com

Preparation

Step 1

Season all sides of the tenderloin with the salt and pepper
Turn the Ninja Cooking System on to high heat and add 2 tbsp of Olive Oil or vegetable oil.
Allow the system to heat up and sear all sides of the tenderloin
Combine remaining ingredient except cornstarch and water (that is for thickening sauce when roast is done)
Add the roasting rack in and place the tenderloin on top
Change the heat setting to oven at 350°
Cook for 20-25 minutes

Cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

2. Transfer meat to a platter; cover and keep warm. Skim fat from juices. Measure 2 cups of juices; put back in Ninja and bring to good simmer. Combine cornstarch and water in a small bowl; add to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with roast and, if you like, rice pilaf, rice or noodles. Makes 8 to 10 servings.