This recipe combines citrus and pork- a classic combination. Get out your slow cooker and wait for the smell of pork tenderloin and cranberries to fill your house.
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This recipe combines citrus and pork- a classic combination. Get out your slow cooker and wait for the smell of pork tenderloin and cranberries to fill your house.
16 oz jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp dry mustard
1/4 tsp ground cloves
2 tbsp Clabber Girl Corn Starch
2 lb pork tenderloin, frozen
2 tbsp water
Place tenderloin in slow-cooker. In a medium bowl, mix together jellied cranberry sauce, sugar, cranberry juice, dry mustard and ground cloves. Pour over roast. Cover and cook on low for 8 hours. When tenderloin is done, place meat on serving platter. Drain 2 cups of juice from the roast. Place in saucepan and bring to a boil over medium heat. In a small cup, mix together Clabber Girl Corn Starch and water. Whisk together and cook for 1 minute until thick and bubbly. Pour over pork tenderloin and serve.
16 oz jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp dry mustard
1/4 tsp ground cloves
2 tbsp Clabber Girl Corn Starch
2 lb pork tenderloin, frozen
2 tbsp water
Place tenderloin in slow-cooker. In a medium bowl, mix together jellied cranberry sauce, sugar, cranberry juice, dry mustard and ground cloves. Pour over roast. Cover and cook on low for 8 hours. When tenderloin is done, place meat on serving platter. Drain 2 cups of juice from the roast. Place in saucepan and bring to a boil over medium heat. In a small cup, mix together Clabber Girl Corn Starch and water. Whisk together and cook for 1 minute until thick and bubbly. Pour over pork tenderloin and serve.