Slow Cooker Pork Roast with Cranberry Red Wine Sauce
  • 1 3-4 lb boneless pork loin
  • 1 16 oz can whole berry cranberry sauce
  • 2 envelopes dry onion soup mix
  • 1 cup merlot or cabernet sauvignon (shiraz also works great!)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 bay leaf
  1. Remove the netting on the pork loin. Score the fat in a crosshatch pattern.
  2. 2. Whisk together the cranberry sauce, onion soup mix, and wine in a measuring cup.
  3. 3. Warm the oil and butter in a large skillet over moderate heat. Add the pork loin and brown well on all sides. Place the pork in the slow cooker. Pour the wine mixture over the pork. Place the bay leaf on top of the pork.
  4. 4. Cover and cook on high 1 hour. Reduce the temperature to low and cook 7 to 8 hours or until the meat is fork-tender.
  5. 5. Remove the meat from the cooker and allow it to rest 10 minutes before slicing. Arrange slies on a platter drizzled with liquid from the cooker. Pass additional liquid in a gravy boat.
This is my new favoritee way to prepare a pork roast. It's super easy and utterly delicious!