Cranberry Roast Pork
- 1 2.5-lb boneless roast pork loin
- 1 tsp. kosher salt
- 1/2 tsp. lemon pepper seasoning
- 1 sm. red onion, halved, sliced
- 1 15-oz. can whole cranberry sauce
- 1 C. rose wine
- 2 Tbs. Dijon mustard
- 6 McIntosh apples, peeled, cored, and cut into 2-inch chunks
- 1 Tbs. cornstarch
- 2 Tbs. cold water
Place the roast into the crockpot. Sprinkle with salt and lemon pepper, and place onion on top. In a small bowl, combine the cranberry sauce, wine and mustard; pour over pork. Add the apples, cover, and cook on high for 6 hours.
Remove pork and let stand for 10 minutes. Remove solids with a slotted spoon and reserve. Pour sauce into a small saucepan and bring to a boil. Combine cornstarch and water and add to sauce; continue boiling for 5 minutes until sauce thickens a bit.
Slice pork (it will be so tender that this won't look pretty, but no one will care because it tastes so good!) and place onto a platter. Top with reserved fruits/onions and pour some of the sauce over the top.