2 Tablespoons oil
1 flat boneless pork loin roast (about 4 pounds)
1 can (14 oz) whole berry cranberry sauce
1/2 cup Kraft Classic Catalina Dressing
1 tablespoon less-sodium soy sauce
1 tablespoon cornstarch
1 teaspoon zest and 1/4 cup juice from 1 orange
Heat oil in large skillet on medium-high heat. Add meat and cook 4-5 minutes on each side or until browned on both sides. Transfer meat to slow cooker.
Mix cranberry sauce, dressing and soy sauce; pour over meat. Cover with lid. Cook on low 4 to 5 hours. Remove meat from cooker, reserving liquid in the slow cooker. Whisk remaining ingredients in small bowl until blended. Stir into liquid. Cook covered on high 10 minutes or until thickened.
Slice meat and place on serving platter. Drizzle with some of the sauce. Serve remaining sauce on the side.
*For best results do not cook meat on “high” setting in crock pot.
Makes 12-14 servings
