Pineapple Cranberry Pork Loin Roast in the Crockpot

Imagine if you can enjoying the aroma of pineapple and cranberry combined with pork wafting from a crockpot on your kitchen counter for an entire day. Well, we didn't have to imagine it because it was a fact. 

Now don't you all fall over in a dead faint because I used a crockpot you hear? If you're a regular here you'll already have gathered that I'm not much of a slow cooker fan but it's hotter than the proverbial hubs of hell and having the oven on for an extended period is just not an option. Enter my exception to the no-crockpot rule.

A lean pork roast, tied to keep its shape, and then seasoned and browned on all sides hit the crockpot early yesterday morning along with a large can of crushed pineapple and a can of whole cranberry sauce. Simmered on low for the balance of the day, this was the result - lovely tender and moist pork surrounded by a flavorful sauce.

Don't quote me OK? It was good; however, I think it may be better with another cut of pork, like say country style ribs done in the same manner. That's Big Guy's choice. You know how a lean pork loin gets all spongy textured when it braises, but I followed the instructions because it was my first kick at this recipe (actually I wasn't thinking at all). 

Personally, my choice would involve a certain oval cast iron Dutch oven, a pork butt trimmed of most of it's fat and a long lazy couple of hours spent sniffing the perfume coming from the oven in our rental at the beach. Just sayin'. 

Crockpot Pineapple Cranberry Pork Loin Roast (from JBug’s Kitchen adapted from Diana Rattray at about.com)

1 – 4 pound boneless pork loin roast

Salt, coarse ground black pepper

Garlic powder

1 large can crushed pineapple

1 can whole cranberry sauce

1/4 teaspoon nutmeg

1 tablespoon cornstarch

1/4 cup water or orange juice

Tie pork loin roast so it holds its shape and cooks evenly. Season roast well with salt, pepper and garlic powder. Heat a sauté pan large enough to hold the roast over medium high heat and brown roast on all sides.

Remove to crockpot along with undrained crushed pineapple, cranberry sauce and nutmeg. Cover and cook on low for 8 hours or until the roast’s internal temperature reaches a minimum of 160.  Remove roast from pot and increase heat to high. Stir cornstarch/water or juice mixture into sauce and cook until mixture is thickened. Slice roast and serve with sauce over rice or noodles.  

A year ago - Prosciutto Crusted Burgers  

 

Comments

[Lea]

I love your critiques of your food - you don't hold back - you call it like you taste it! Maybe more heat - like sriracha and less time in the pot - like only 6 hours might have been better... But I agree on the BUTT being better!

[June]

Lea - you're certainly right about less time in the pot but butt would be betta'. As for my critique - yup, that would be me. LOL

[Lorraine]

The only way to learn to be a better cook is to cook! Even if the results aren't what you hoped for you learn something even from the less than perfect. I think the country ribs sound like a good idea with the pineapple and cranberries.

[June]

You're so right about the cooking Lorraine, never mind that a little confidence wouldn't hurt either. I need to learn to trust my instincts. LOL