Wednesday, December 30, 2009

Cranberry Pork Roast and Garlic Potatoes

Second party, the main course for a neighborhood progressive dinner:


Cranberry Pork Roast (Alison Beutler)

3 lb. boneless pork loin or tenderloin
16 oz. can whole cranberry sauce
1/4 cup worchestershire sauce
1 Tablespoon brown sugar
1 teaspoon yellow mustard

Brown the roast on all sides in a skillet with vegetable oil. Place in a slow cooker coated with cooking spray. Combine the rest of the ingredients and pour over roast. Cook on high 4-5 hours. Remove roast and pull apart. Thicken sauce in slow cooker with water and cornstarch. Return roast to slow cooker. Serve with mashed potatoes.

Garlic Mashed Potatoes (Alison Beutler)

3 1/2 lb. russet potatoes
16 oz half and half or 1 cup heavy cream and 1 cup milk
6 cloves garlic, crushed
6 oz. shredded parmeasan cheese
salt

Peel and cube potatoes. Cover with water and bring to a boil. Reduce heat and add garlic. Drain when cooked and tender. Heat half and half in a saucepan until simmering. Add to potatoes. Add salt and cheese. Mash. Let stand 5 minutes to thicken.

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