I was inspired by a friend's mention of a slow cooked pork loin and wanted to make it at home. I had written down some of the ingredients, but since we had been *ahem* drinking when this occurred, I'm sure I got it wrong. So I Googled, found what I thought was it, and made it. I should have just called. The recipe I made was totally different, and I managed to mess it up. It was for a pork loin with cranberries. Many of my slow cooker recipes say "7-8 hours on low, 5-6 hours on high". This one did not. But I only had 6 hours, so I cooked it on high. Mistake. I caramelized the fruit and destroyed the pork. Maybe I'll try again since it really looked good.
Meanwhile I've called my friend and gotten the correct recipe for her "ginger spiced pork rub".
Below is what I made and messed up. And this photo is not what mine looked like!
Pork Loin with Cranberries
1 1 can whole berry sauce
1/2 C quartered dried apricots
1/2 tsp grated orange peel
1/4 C fresh OJ
1 shallot, chopped
2 tsp cider vinegar
1 tsp dry mustard
1 tsp fresh ginger
2 lb boneless pork loin roast
snipped chives
1. Mix cranberry sauce, apricots, orange peel and juice, shallot, vinegar, mustard, salt, and ginger in 4-quart or larger slow cooker. Add pork and spoon some of cranberry mixture on top. Cover and cook on low 7 to 9 hours or until pork is tender.
2. Remove pork to cutting board. Spoon off any fat from top of cranberry mixture in slow cooker. Slice pork into 6 thick slices. Serve topped with sauce. Garnish with chives, if desired.
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