Post by Granny Smith on Apr 13, 2008 6:27:03 GMT -5
Pineapple Cranberry Pork Roast
contributed by riverwalk
1 (3 pound) pork roast
1 20 ounce) can crushed pineapple, undrained
1 (1 ounce) packet dry onion soup mix
1 cup dried cranberries
2 Tablespoons flour
3 Tablespoons water
Place pork roast in a 6-quart crock-pot. In a medium bowl mix pineapple, dry soup mix and dried cranberries; pour over roast. Cook on low heat setting for 8 hours or high heat for 4 hours.
Remove roast to serving platter and increase heat to high (if necessary). Whisk together flour and water and blend into pan juices; cover and cook for 15 minutes.
To serve slice roast, whisk pan gravy to blend well and serve with sliced roast.
This is a nice change from the usual pork roast. The pineapple and cranberries really accent the pork roast and make a nice, chunky sauce for pouring over mashed potatoes or egg noodles.
Number of servings: 6-8
contributed by riverwalk
1 (3 pound) pork roast
1 20 ounce) can crushed pineapple, undrained
1 (1 ounce) packet dry onion soup mix
1 cup dried cranberries
2 Tablespoons flour
3 Tablespoons water
Place pork roast in a 6-quart crock-pot. In a medium bowl mix pineapple, dry soup mix and dried cranberries; pour over roast. Cook on low heat setting for 8 hours or high heat for 4 hours.
Remove roast to serving platter and increase heat to high (if necessary). Whisk together flour and water and blend into pan juices; cover and cook for 15 minutes.
To serve slice roast, whisk pan gravy to blend well and serve with sliced roast.
This is a nice change from the usual pork roast. The pineapple and cranberries really accent the pork roast and make a nice, chunky sauce for pouring over mashed potatoes or egg noodles.
Number of servings: 6-8