Recipe by JLYNNNAMDG
"This is such an easy way to make a tender, juicy pork roast. My family loves it . . . even my 5-year-old. It's fancy enough to serve to guests, but so easy to make, so why wait for company?"
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1 (5 pound)
boneless pork loin roast, trimmed of fat
1 (750 milliliter) bottle
muscadine red wine
1 (12 ounce) package
ground black pepper
I liked the flavor of this roast, plus is was really easy to put together. The cranberries soaked up the wine and went nicely with the pork. However, I am not sure if I did something incorrectly because the meat was very dry so the texture was not too pleasant. I served this with mashed sweet potatoes and broccoli. Taking a bite of the pork along with the sweet potato actually worked very well to add some needed moisture and the flavors complimented each other. If I make this again, I might leave just a little bit of the fat and see if that helps keep some moisture in the meat.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Cranberry and Muscadine Pork Roast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 206
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