On the menu this week, cranberry balsamic pork loin. Actually, it was on the menu last week. Regardless, it’s delicious, and deserves to be shared.
Since there are only so many proteins, and I tend to pick the same ones, I need to find different ways to serve them up. For example, I published my bbq pulled pork. Amazing, if I do say so myself. As well, you can try my pork roulade.
Today, however, its cranberry balsamic pork loin. It’s fabulously tender and can be eaten several different ways. Juicy slices served with crispy potatoes and vegetables. Or, how about piled high on bun? Leftovers can be used to stuff potatoes, as a pizza topping or in stir fry.
Whatever way you choose, you’ll want this on the menu on a regular basis.
Cranberry Balsamic Pork Loin
- 1 cup cranberry sauce
- ½ cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Onion soup mix
- 4 Garlic
- 1 tablespoon Molasses
- 1tsp Worcester
- 1½ lbs pork loin
- 1 or 2 large onions sliced
- In small pot, combine all ingredients and bring to a soft boil
- reduce heat and simmer 15 minutes
- Put sliced onions in the bottom of your slow cooker
- Place pork loin ion top of onions & season with salt and pepper
- Pour your sauce overtop
- cook on low for 8 hours