Cranberry Mustard Pork Roast
Simple Slow Cooker Recipes
☆☆☆.5
9 WWP+
So, I took some creative liberties with this recipe. Instead of frozen cranberry-orange relish I used 2/3 a jar of Maria's cranberry chutney. I also didn't trim or brown the pork (I'm trying to save time here). I cooked this in the crock pot for almost 9 hours.
The pork was super tender and flavorful, not dry at all and it pulled apart easily. It was a little too sweet from the chutney, so if I made this again, I'd use less chutney and a little more mustard.
There weren't any vegetables with this recipe, so I steamed some edamame for the side. Edamame is a food I know C will eat. We decided to freeze the left over pork to use another day and put the left over edamame in the fridge.
C tried the pork and said it was good, but didn't eat very much. She did eat the rest of the food on her plate. E preferred fruit to the pork or edamame.
See you at Dinner!
Moose
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