{ Slow Roasted Pork & Cranberries }

Posted by on November 13, 2012 at 1:45 pm.

Well friends, we did it! We’re moved in to the new house and 95% unpacked, which is basically a miracle. We got in to the house last Wednesday, had the POD unpacked by Friday, had a lot of incredible help from some family on Saturday, and have been slowly getting into a routine ever since. It feels great to settle in a little bit and get a feel for our new home.

One thing was for sure, by yesterday I was ready to get back in the kitchen. I love eating out, don’t get me wrong, but it can be exhausting and we’ve been eating out the vast majority of the past month. It felt really wonderful to be in my kitchen with my tools preparing a meal. For the inaugural post from this new kitchen I put together an easy crockpot dish, something that would be perfect for a weeknight dinner or one of those meals around the holiday that you need to be easy but taste awesome. A combination of fall-apart-tender pork, tart cranberries, and a little brown sugar and spices, this was exactly what the changing weather called for.

As for us, we’re doing well. Kaylee is adjusting to the new house (we took her to the beach for the first time- it was great!). We’ve been a bit of a blur but I’ve been posting round-the-house and everyday things over at missELENAeous, if you’re interested in following along. Mostly we’re just happy to be reaching the end of this moving journey, even if comes biting the heels of the holiday travel season! And, I have to mention, I LOVE this new kitchen. It’s HUGE and, best of all, there’s pretty good light (which is the opposite of our last home). It’s pretty dreamy.

Slow Roasted Pork & Cranberries

1 pork tenderloin/country style pork ribs

1 bag fresh cranberries

2 cups beef broth

1 pat butter

1 cup water

1 tbsp brown sugar

1 tsp red pepper flakes

1 tsp cumin

1 tsp paprika

1 tsp cayenne pepper

Salt

Pepper

In a skillet brown the pork on all four sides in the butter. Once it’s been browned combine in a slow cooker or dutch oven with broth and spices. Pour water into sizzling pan and, after a few moments, pour into the pot. Let cook on the high setting/in a medium oven for 4-5 hours.

 

2 Comments

  • Gloria says:

    I’m confused about this recipe, which I made yesterday. All the spices gave the pork a nice flavor, but I had assumed that the cooking liquid would be used as a sauce. It was so spicy that it was inedible. I eventually figured out a “save” which included apple juice, honey, dry mustard, ginger etc. Was it your intention not to use the sauce at all?

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