What you need:
- 4 lb pork loin roast
- 3 c chicken broth
- 2 (14 ½ oz) cans whole berry cranberry sauce
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 T flour
- 2 T olive oil
- Salt to taste
- pepper to taste
What you do:
- Bring chicken broth to a boil in a saucepan; add cranberry
sauce. Stir and keep on heat for a minute or two, until sauce is
liquefied.
- Coat roast with salt, pepper and flour then brown all sides in hot
oil; transfer to crock pot. Add onion and garlic then top with
cranberry sauce. Cover and cook on low for 8 hours.
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