This easy holiday pork roast recipe cooks up in a cranberry sauce with fresh orange zest. Sage and a pinch of allspice add an earthiness that helps balance out the sweetness of the cranberry sauce.
1 (2- to 3-pound) pork loin roast
Salt and pepper to taste
2 (14-ounce) cans whole berry cranberry sauce
1 teaspoon orange zest
3 leaves sage, chopped
1/2 teaspoon onion powder
1/8 teaspoon allspice
Generously season pork loin with salt and pepper, and place in a slow cooker.
Add all remaining ingredients to the roast in the cooker.
Set the cooker to LOW, cover, and let cook 6 hours, or until a meat thermometer registers 160°.
Remove roast from slow cooker and let rest 5 minutes before slicing. Season the sauce with a pinch of salt and serve over the sliced pork.
Cooking 6 hours will leave the meat tender but still somewhat firm (similar to if it was oven-roasted). If you’d like pork that is literally fork-tender and falling apart as you slice it, cook at least 8 hours.
This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes: