Slow cooker: A decadent night of pork roast and chocolate pie

After I wrote a previous column that featured slow cooker recipes, I discovered the recipe below for Cranberry Dijon Pork Roast in one of my many piles of untested recipes.

The combination of ingredients called for was just too tempting for me to ignore, and so I prepared it. Wow! The roast itself was delicious, and I almost didn’t pour on the sauce, but now I’m so glad that I did. What a burst of unexpected flavor … and it was all almost too easy to be believed. You really must try this soon. 

I prepared the chocolate pie the night before because the recipe calls for a chilling time of 8 hours. You could just as easily make this early in the morning. I was pleasantly amazed by the texture and firmness of this pie. This is not your typical “chocolate-pudding type” pie.

Cranberry Dijon Pork Roast

– a slow cooker recipe from Land O’Lakes

2 tablespoons Land O’Lakes butter
1 (2- to 3-pound) boneless pork roast
1/2 of a 1.3-ounce envelope of dried onion soup mix
1 (16-ounce) can jellied cranberry sauce
2 teaspoons Dijon-style mustard

Melt butter in a 12-inch skillet until sizzling; add pork roast. Cook over medium-high heat, turning occasionally, until browned on all sides — 4 to 6 minutes. Place browned meat in crock of slow cooker. Sprinkle with dried onion soup mix. Spread cranberry sauce over dried soup. Cover; cook on low heat setting for 4 to 6 hours until roast is fork tender. About 20 minutes before you are ready to eat, remove roast to a platter. Turn heat to high. Whisk the mustard into the pan drippings and heat. Serve this as a sauce over the meat. Serves 4 to 6, depending on size of pork roast.

NOTE FROM JUDI:  Be sure to serve this with the sauce!

Decadent (but easy) Chocolate Pie

– adapted from www.allrecipes.com

1 (12-ounce) bag semisweet chocolate chips
1 1/2 cups heavy whipping cream
1/4 cup sifted confectioners sugar
1 tablespoon vanilla extract
1 Keebler prepared chocolate cookie crumb pie crust

Combine chocolate chips and 3/4 cup of the heavy cream in a microwave safe bowl. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Whisk in sugar and vanilla. Cool to room temperature. Set aside. Beat remaining heavy cream until soft peaks form. Beat in cooled chocolate mixture, 1/3 cup at a time, with mixer on high speed. Mix well and spoon into crust. Cover and refrigerate at least 8 hours before serving. Cut into small pieces to serve – this is rich!

NOTE FROM JUDI: The next time I make this I plan to add 1 or 2 teaspoons of instant coffee granules to the 3/4 cup heavy cream that is used for melting the chocolate chips.

Crockpot / Slow Cooker with Bill & Sheila

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