Any Midwest Living readers out there?

[JackieO]

I'll also post this query on the food board, but thought I'd try here first.

I was flipping through a copy of the Jan/Feb '06 issue at the gym the other day and noticed a crock pot recipe for a pork loin roast with a cranberry sauce gravy. I've seen similar recipes before, but never copied them down. (And I didn't tear this recipe out of the magazine, either.)

Long story short -- I was at the grocery store today and lo and behold, pork loin roasts were on sale. So, I now have a 2.75 lb. roast in the fridge, and a can of whole cranberry sauce (which I remember was in the recipe). It was also very simple with just a few herbs and spices, but I can't remember which ones, or how long to cook it, etc.

Anyone have the magazine? I searched the Web site and came up dry.

TIA!

[GingerPow]

Hi Jackie! I have a subscription to Midwest Living - dad's family from Wisconsin (Appleton) via Chicago, I moved all over the place growing up, but always visited family in Appleton. That's about as close to a hometown as I have, so I feel a connection to the wonderful midwest. Love that magazine.

I picked up the magazine to see if I could find that recipe for you, and it opened right to that page! Not magic, that's where they stuck a business reply card for for a pharmaceutical ad. It was a natural divider - at a very convenient spot!

CRANBERRY PORK ROAST

1 - 3 lb boneless pork top loin roast (double loin, tied)
1 tbsp. cooking oil
Salt
Ground black pepper
1 - 16 ounce can whole cranberry sauce
1/2 cup cranberry juice
1/4 c. sugar
1 tsp. dry mustard
1/4 tsp. ground cloves
2 tbsp. cornstarch
2 tbsp. cold water
Hot cooked noodles, rice pilaf or rice (optional)

1. In a large skillet, cook pork roast in hot oil over medium heat until well browned on all sides. Place roast in a 4 - 5 quart slow cooker and sprinkle lightly with salt and pepper. In a medium bowl, combine cranberry sauce, cranberry juice, sugar, mustard and cloves. Pour mixture over roast. Cover and cookon low heat setting for 6 to 7 hours or on high heat setting for 3 to 3-1/2 hours.

2. Transfer the meat to a platter, cover and keep warm. Skim the fat from the juices left in the slow cooker. Measure 2 cups of juices, transfer to a medium saucepan. In a small bowl, stir together the cornstarch and water; add to saucepan. Cook and stir over medium heat until the mixture is thickened and bubbly; cook and stir 2 minutes more. Serve with roast, and if you like, noodles, rice pilaf or rice. Serves 8 - 10.http://i34.photobucket.com/albums/d132/VPowers/VintageAd001.jpg

[JackieO]

Thank you so much!

Appleton is where we "frozen Tundra" folks go to shop. The folks at the Penzy's store there know me by name! :D

[JackieO]

For GingerPow -- many thanks!!!

For any of you lurkers, this was incredibly good and easy.

I'll post my review over on the food board....