Rôti de porc aux canneberges et à l’orange à la mijoteuse

Ingrédients

• 1 3-4 lb pork roast
• 1/2 tsp each garlic salt and black pepper
• 3 Tbsp salted butter
• 1 1.3 oz package dry golden onion soup mix
• 1 14 oz can whole berry cranberry sauce
• 3 Tbsp teriyaki sauce
• 1 Tbsp orange zest ((Reserve juice to mix with cornstarch) )
• 1/2 tsp crushed red pepper flakes
• 1 Tbsp Dijon mustard or spicy brown mustard
• 2 Tbsp cornstarch mixed with enough orange juice or cold water to dissolve (plus additional as needed)
• 1 cup frozen cranberries, thawed and drained (optional)
• rosemary sprigs for garnishing

Préparation

1. 1

   Spray the crock of a 6 quart slow cooker with cooking spray. Season pork roast on all sides with salt and pepper.

2. 2

   Melt butter in a large skillet over medium high heat. Brown pork roast on all sides for 4-6 minutes. Center in slow cooker. Sprinkle with dry soup mix.

3. 3

   Mix together cranberry sauce, teriyaki, orange zest and crushed red pepper flakes. Pour sauce over roast.

4. 4

   Lock crock pot lid in place cooking on low for 4-6 hours or until an instant read thermometer inserted into the center reads 165°F. Remove to a platter to rest.

5. 5

   Make the Sauce: Turn slow cooker to high, whisk Dijon mustard into the sauce created by the cooking liquid.

6. 6

   Dissolve 2 tablespoons cornstarch in just enough orange juice OR cold water to dissolve. Stir into the sauce to thicken, repeating the process until your desired thickness is reached.

7. 7

   Add thawed cranberries and simmer in sauce for a few minutes until tender, stirring to coat with sauce.

8. 8

   Slice pork roast and serve drizzled with cranberry orange sauce. Garnished with orange slices, cranberries and rosemary.