4 garlic cloves, divided use
2 1/2 to 3 pound boneless loin roast, have butcher tie roast
1/2 teaspoon freshly ground black pepper
2 teaspoon sea salt-divided use
2 baseball sized sweet onions, cut in half, slice thinly
1 (14 ounce) can whole berry cranberry sauce
3/4 cup Sangria
1 teaspoon grated fresh ginger
2 tablespoons lime juice
3/4 teaspoon crushed red pepper flakes
1 tablespoon finely chopped fresh sage |
Cut 2 cloves of garlic into 3 pieces each and crush remaining 2 cloves garlic. Stick cut pieces of garlic into top of roast. Sprinkle roast with black pepper and 1 1/2 teaspoon salt, rub into roast. Place sliced onions in bottom of slow cooker, add roast, garlic side up.
In a medium bowl whisk together cranberry sauce, Sangria, 1/2 teaspoon salt, ginger, and lime juice, pour over roast. Cook for 4 to 5 hours on high temperature.
Place roast on a platter and cover with foil. Leave sauce in cooker, stir in crushed red pepper and sage and simmer for 10 minutes.
Slice pork and serve with sauce. |