A delightful slow-cooked pork roast with a tangy cranberry glaze, perfect for festive occasions.
Heat a skillet over medium heat and add a small amount of oil.
Preheating the skillet ensures even browning of the meat.
Rub the pork loin with oil and season it with black pepper, garlic powder, and onion soup mix.
Massage the seasoning into the meat for better flavor absorption.
Brown the pork loin on all sides in the skillet.
Browning the meat helps to seal in the juices and adds a rich flavor.
Make small slits in the pork loin and insert garlic cloves into the slits.
This step infuses the meat with a subtle garlic aroma.
Place the pork loin in the slow cooker.
Position the meat in the center for even cooking.
In a mixing bowl, whisk together the French dressing, cornstarch, and cranberry sauce until smooth.
Ensure the mixture is well combined to avoid lumps.
Pour the cranberry mixture over the pork loin in the slow cooker.
Spread the sauce evenly to coat the meat.
Cover and cook on high for 4 hours or low for 7-8 hours.
Check the internal temperature of the pork to ensure it reaches 160°F.
Serve the pork roast sliced, drizzled with the cranberry glaze.
Garnish with fresh herbs for a vibrant presentation.