Like the call that others heard, this recipe did whisper, “This sounds like it would be good with a pork roast.” After Thanksgiving our small, “just the 2 of us” turkey leftovers were gone but, as usual, the sides lingered. Half a can of jellied cranberry sauce is always a challenge to use. I used a little pork tenderloin roast from my freezer I could serve the leftover mashed potatoes and even the cornbread dressing. I started out with the pork mostly frozen, only thawing a bit to remove the vacuum wrap. I did slice the cranberry sauce and lay the slices over the top of the roast. It looked prettier loading the crockpot, but one lump or slices, if left in the pot undisturbed, the cranberry doesn’t really melt. It gets really soft though and is then easily stirred into the onion soup and meat juices in the bottom. I used the whole envelope of onion soup thinking that, with only ½ cranberry, it wouldn’t be as sweet as some who thought it too much. I thought the onion gravy was very tasty. Kind of tangy, but no one would guess the cranberry addition. I didn’t add the butter or any thickener at all, it was a pretty nice sauce / gravy consistency as it was. I wouldn’t buy cranberry sauce simply to make this recipe again, as I have other favorite ways of making pork roast, but I’d make it again with leftover cranberry.
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