Pork Loin with Cranberries and Orange

I had one last bag of cranberries in the freezer. When the following recipe turned up on my Facebook feed, I knew I had to try this.

Pork Loin With Cranberries and Orange

This recipe from America's Test Kitchen could not be easier. It's only three steps to a stunning holiday dinner centerpiece. Just make sure the pork loin you choose will fit in your slow cooker!

Pork Loin with Cranberries and Orange
Serves 6

1 (4 1/2- to 5-pound) boneless pork loin roast, trimmed and tied at 1-inch intervals
Salt and pepper
1 tablespoon vegetable oil
1 (14-ounce) can whole berry cranberry sauce
1/2 cup dried cranberries
1/2 cup orange juice
3 (3-inch-long) strips orange zest, trimmed of white pith
1/8 teaspoon ground cinnamon

Dry pork with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown pork well on all sides, 7 to 10 minutes.

Stir cranberry sauce, cranberries, orange juice, orange zest, and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140 to 145 degrees on instant-read thermometer, about 4 hours on low.

Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard orange zest. Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.

Remove twine from pork, slice into 1/2-inch-thick slices, and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.

Angel here. A few things. I did not tie my loin, I did not brown it and I did not cook it in a crock pot (I roasted it in the oven). Minus those few things, I made the recipe as stated.

Folks, it came out just melt in your mouth good.

Highly recommended!