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  • Jefferson Adams

    Cranberry-Apple Pork Roast (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

      This cranberry apple pork roast is just the thing for a memorable fall dinner.


    Cranberry and apples make a memorable pork roast. Photo: CC--Danielle Scott
    Caption: Cranberry and apples make a memorable pork roast. Photo: CC--Danielle Scott

    Celiac.com 09/30/2017 - This delicious pork roast combines cranberry sauce and orange zest with mustard, ginger and apples to deliver an entree to remember.

    Ingredients:

    • 2 tart apples, peeled, cored, and cut into 1-inch pieces
    • 2 pounds boneless pork loin roast, trimmed
    • 1 14 ounce can whole-berry cranberry sauce
    • 1½ teaspoons grated orange zest
    • ⅓ cup orange juice
    • ⅓ cup shallots
    • 2 tablespoons apple cider vinegar
    • 1 inch thumb of fresh ginger, peeled and grated
    • 1½ teaspoon Dijon mustard
    • Salt and pepper to taste
    • 2 teaspoons cornstarch dissolved in 3 tablespoons hot water
, more cornstarch as needed



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    Directions:
    In the slow cooker, place cranberry sauce, grated orange zest, ginger, orange juice, shallots, cider vinegar, and Dijon mustard

    Season the pork roast all over with salt and pepper and place it in the slow cooker. Spoon some of the sauce over the roast.

    Cover and cook on low for 6 to 8 hours, or until the pork is fork-tender.

    Add the apples during the last hour of cooking.

    When pork is fork tender, put it on a carving board, tent it with foil, and let is rest for about 10 minutes before slicing.

    While the pork rests, stir the cornstarch mixture, little by little, into the sauce and cook about 8-10 minutes until thickened.

    Serve the pork slices with a spoonful of sauce and apples on top.

    Reserve the remaining sauce, and use to top pork, as desired.

    Serve with vegetables and rice for a great meal.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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