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Cranberry pork roast

Agriculture.com Staff 07/06/2010 @ 5:17pm

Research increasingly suggests that diet may be important in preventing Alzheimer's disease. According to James Joseph, neuroscience lab director at the Human Nutrition Research Center on Aging at Tufts University, purple fruits (like blueberries, cranberries and Concord grapes) and vegetables may be especially beneficial for the brain.

Prep: 25 minutes; Cook: 6 to 7 hours on low or 3 to 3-1/2 hours on high

3-pound boneless pork top loin roast
1 tablespoon cooking oil
16-ounce can whole cranberry sauce
1/2 cup cranberry juice
1/4 cup sugar
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water

1. In a large skillet, cook pork in hot oil over medium heat until well browned on all sides. Place pork in a 4- to 5-quart slow cooker; sprinkle lightly with salt and pepper. In a medium bowl combine cranberry sauce, cranberry juice, sugar, mustard, and cloves. Pour over roast. Cover and cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours.

2. Transfer meat to a platter; cover and keep warm. Skim fat from juices. Measure 2 cups of juices; transfer to a medium saucepan. Combine cornstarch and water in a small bowl; add to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve sauce with roast. Makes 8 to 10 servings.

Nutrition Facts Per Serving: 404 calories, 11 g total fat, 100 mg cholesterol, 124 mg sodium, 38 g carbohydrates, 1 g dietary fiber, 37 g protein.

Research increasingly suggests that diet may be important in preventing Alzheimer's disease. According to James Joseph, neuroscience lab director at the Human Nutrition Research Center on Aging at Tufts University, purple fruits (like blueberries, cranberries and Concord grapes) and vegetables may be especially beneficial for the brain.

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