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Recipes
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1
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2
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3
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4
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5
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6
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Servings
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12
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24
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36
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48
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60
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72
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Ingredients
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Pork loin roast
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4 lbs.
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8 lbs.
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12 lbs.
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16 lbs.
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20 lbs.
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24 lbs.
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Salt and pepper
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Whole berry cranberry sauce
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16 oz.
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32 oz.
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48 oz.
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64 oz.
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80 oz.
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96 oz.
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Honey
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1/2 C.
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1 C.
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1-1/2 C.
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2 C.
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2-1/2 C.
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3 C.
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Orange zest
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1 orange
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2 oranges
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3 oranges
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4 oranges
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5 oranges
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6 oranges
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Ground cloves
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1/8 t.
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1/4 t.
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3/8 t.
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1/2 t.
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1/2 t. + 1/8 t.
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3/4 t.
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Ground nutmeg
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1/8 t.
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1/4 t.
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3/8 t.
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1/2 t.
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1/2 t. + 1/8 t.
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3/4 t.
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Assembly Directions: 
Spray slow cooker with cooking spray. Place roast in slow cooker. Sprinkle with salt and pepper. Mix remaining ingredients in a bowl. Pour sauce over roast. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Cool.
Freezing Directions:
Slice meat or place whole in a freezer bag or freezer container. Add some of the remaining sauce to the bag/container. Seal, label and freeze.
Serving Directions:
Thaw meat. Reheat in microwave or on stovetop.
Nutritional Info:
Per Serving: 275 Calories; 7g Fat (21.8% calories from fat); 27g Protein; 26g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 67mg Sodium.
Exchanges: 4 Lean Meat; 2 Other Carbohydrates.
From the Monthly Newsletter (Sunday, March 01, 2009)
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