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Cranberry Pork Roast Pork and Fish Entrees

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Recipes 1 2 3 4 5 6
Servings 12 24 36 48 60 72
Ingredients
Pork loin roast 4 lbs. 8 lbs. 12 lbs. 16 lbs. 20 lbs. 24 lbs.
Salt and pepper
Whole berry cranberry sauce 16 oz. 32 oz. 48 oz. 64 oz. 80 oz. 96 oz.
Honey 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Orange zest 1 orange 2 oranges 3 oranges 4 oranges 5 oranges 6 oranges
Ground cloves 1/8 t. 1/4 t. 3/8 t. 1/2 t. 1/2 t. + 1/8 t. 3/4 t.
Ground nutmeg 1/8 t. 1/4 t. 3/8 t. 1/2 t. 1/2 t. + 1/8 t. 3/4 t.

Assembly Directions:
Spray slow cooker with cooking spray. Place roast in slow cooker. Sprinkle with salt and pepper. Mix remaining ingredients in a bowl. Pour sauce over roast. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Cool.

Freezing Directions:
Slice meat or place whole in a freezer bag or freezer container. Add some of the remaining sauce to the bag/container. Seal, label and freeze.

Serving Directions:
Thaw meat. Reheat in microwave or on stovetop.

Nutritional Info:
Per Serving: 275 Calories; 7g Fat (21.8% calories from fat); 27g Protein; 26g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 67mg Sodium.
Exchanges: 4 Lean Meat; 2 Other Carbohydrates.


From the Monthly Newsletter (Sunday, March 01, 2009)
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