This is a perfect Slo Cooker recipe.  Rustic dinner for the holiday season, just what my "Rustic" relatives want for Christmas dinner. Seasoned and seared pork, slow cooked with a slightly sweet and spicy cranberry sauce.  Ease works for this Lazy Chef!!!

2 to 3 Lbs. pork loin roast

2 Tbls. olive oil

1 medium white onion, chopped

1 cup dried cranberries

¼ cup organic blackberry fruit spread

1 tsp. chili powder

1 bay leaf

1 cup vegetable stock

1 cup water

Heat the Large Skillet over medium high heat.

Add oil to the pan.

Add pork roast and sear for 2-3 minutes on all sides.

Transfer pork to a slow cooker with chopped onions, dried cranberries, jam, spices and stock.

Pour water into the pan used to sear the pork and scrape up any bits in the pan. 

Pour that liquid over the pork in the slow cooker.

Cover slow cooker and cook on high for 90-120 minutes. 

Test pork temperature with a meat thermometer. 

It should register 145-150ºF in the thickest part of the roast. 

Remove meat to a serving tray and thicken sauce, if desired, by continuing to cook in the Slo Cooker a few minutes more (or by mixing a tsp. of cornstarch with a tsp. of water until smooth and whisking it into the sauce).  

Slice roast into ¼-inch or ½-inch slices. 

Serve the pork drizzled with sauce from the slow cooker.

Note*  I always sear my meat in the Slo Cooker, that eliminates one more pan to wash.  Lazy Chef!!  I suggested the Large Skillet for searing because I was not sure how big your pork loin would be.  I also, do not season meat until it is cooked, if necessary. Salt tends to toughen the meat prior to cooking.

Note**  Since I am cooking for the "Rustic" relatives:  Black pepper has also been found to have some potentially risky interactions with some medications. The spice seems to affect the way the liver breaks down certain pharmaceutical medicines. This may possibly lead to increasing the chances of occurrence of the drug’s side effects.