I’ll be honest with all of you — this pork recipe is really the only pork recipe I’ve ever enjoyed. Pork chops and pork roasts always turn out tough and/or dry, no matter how much sauce you slather on it.
But when you introduce pork loin to a slow cooker, magic happens. Slow cooking any type of meat makes it incredibly tender and flavorful. The juices seep out and creates its own sauce, the flavors intensify, and the hours of sitting on a low and steady heat give meat the tenderness it deserves.
My mom discovered this pork roast recipe a few years ago, and has been making it ever since. She shares the same enthusiasm about pork as I do–not much love towards it. She gave up on pork chops and pork roasts a while ago, too, but this one is a winner in her book. And it will be a winner in yours too 
Slow Cooker Pork Roast with Cranberries and Onions
Ingredients:
- 1 boneless pork loin roast (2-2 1/2 lbs)
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1/4 tsp allspice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/3 cup French’s French Fried Onions
- 1 cup dried cranberries
Directions:
1. Combine allspice, salt, and pepper. Rub on the top of the roast.
2. Place the meat in the slow cooker.
3. Blend mustard and honey and pour over roast. Sprinkle with 2/3 cup of French Fried Onions and cranberries.
4. Cover and cook on High for 3-4 hours, or Low for 6-8 hours.
5. Remove the roast from the cooker. Slice and serve topped with the sauce from the pan and top with the extra onions for an extra crisp.
My Two Cents: I didn’t alter this recipe from the original, and I wouldn’t change a thing about it. My mom recommended cooking this roast on the suggested High time listed above (3-4 hours). Any shorter and it might be underdone–any longer, it would be overdone. So this is a great roast to put together on a lazy Sunday afternoon.
If you don’t have allspice like me, (and I am ashamed about this–and will fix that soon), you can substitute the allspice with nutmeg, which has a similar flavor. But allspice is better 
I recommend serving this with roasted asparagus and your favorite starch.
Enjoy!
