Cranberry-Orange Pork Roast

This recipe was featured in From the Belly of the Beast.

1 boneless pork loin roast, 2 1/2-3 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup orange marmalade
1/4 cup honey
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Cut roast in half and place in slow cooker. Sprinkle with salt and pepper. Combine remaining ingredients and pour over roast. Cover and cook on low for 4 to 5 hours. Let stand 10 minutes before slicing.

Servings: 12. Serving size: 4 ounces. Per serving: 343 calories, 22.7 g protein, 14.3 g fat, 27.6 g carbohydrates, 0.5 g dietary fiber, 161 mg sodium, 68 mg cholesterol

Vicki Sledge, CoServ Electric