(Culinary.net) Whether you’re looking for a family meal or a dish to feed a different type of crowd, taking advantage of kitchen tools like your slow cooker can help take the effort out of preparation. Flavored using cranberries and oranges, this Cranberry-Orange Pork Loin is a classic dish that’s perfect for entertaining any type of group.
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Cranberry Orange Pork Loin
- 1 tablespoon oil
- 1 pork loin (4 pounds), tied at 1-inch intervals
- 14 ounces cranberry sauce
- 1 cup dried cranberries
- 3/4 cup orange juice
- 1/8 teaspoon cinnamon
- 3 strips orange zest
- salt, to taste
- pepper, to taste
- In skillet over medium heat, heat oil.
- Sear pork loin on all sides.
- In slow cooker, stir cranberry sauce, dried cranberries, orange juice, cinnamon and orange zest until combined. Set pork loin in middle of sauce mixture and drizzle sauce over meat.
- Cover and cook on low 4 hours, or until meat reaches 140-145 F.
- Transfer pork to cutting board. Remove twine.
- Strain cranberries from slow cooker; set aside. Pour strained liquid into skillet. Add salt and pepper, to taste. Simmer 7-8 minutes.
- Spoon cranberries and sauce over pork loin.
Try these authentic and traditional recipes to celebrate Hispanic heritage with flavor
(Family Features) From secret recipes handed down for years, to the everyday café con leche, milk has always been a part of traditional Latin American food. Hispanic Heritage Month, which lasts through mid-October, is a perfect opportunity for families to embrace and celebrate the culture, impact and contributions of generations of Hispanic Americans.
Food is deeply rooted in Hispanic culture, and real dairy milk is a key ingredient in many popular dishes. Milk brings flavor to traditional foods and provides a simple way to get families essential nutrients they need.
Try these six traditional recipes to enjoy during this festive time with the flavors of Hispanic culture with milk. Visit MilkLife.com for additional recipe inspiration and tips from experts.
An excellent appetizer or side dish, authentic Mexican Queso Fundido with Chorizo is a staple for your celebration as a delicious, crowd-pleasing snack. Serve with corn tortillas and it will be the star of your next fiesta!
These traditional Mexican sweet breads get their name from their round shape and unique, striped “shell-like” topping. Topped with layers of vanilla and chocolate, these rolls have just the right amount of sweetness to enjoy during breakfast paired with an 8-ounce glass of milk or café con leche.
Chef Lorena Garcia offers her take on this easy and versatile Venezuelan specialty. Made with nutrient-rich milk and shredded cheese, you can serve these alone, filled with your favorite veggies or topped with an egg for more protein at breakfast, lunch or dinner.
Inspired by one of the most popular desserts in Latin American culture, this rice pudding gets kicked up a notch, flavored with strong Cuban espresso and topped with a bitter chocolate cream. This comforting and simple dessert is guaranteed to satisfy any sweet tooth.
Spice up your family dinner with this recipe for flavorful pork cooked in milk. The delicious aromatics of white wine, garlic, orange peel and the sweetness of the milk make for a vibrant and tender dish that is sure to excite your taste buds.
From food blogger and Youtuber Lily Ramírez comes a delicious Venezuelan dessert for all fans of coconut! These quick and easy treats combine sweetened coconut and milk to create bite-sized coconut balls with flavors you simply cannot beat.
(Family Features) The holidays are filled with temptations and opportunities to over-indulge, and if you’re managing your health and weight, the season can feel anything but merry.
Depriving yourself of your favorite holiday treats isn’t only unpleasant, it’s also unnecessary. Many experts recommend that instead, you focus on building a healthier lifestyle through a well-balanced, long-term eating plan. For example, Atkins offers a balanced approach with foods containing fiber-rich and nutrient-dense carbohydrates, as well as good fats and proteins, while focusing on reduced levels of refined carbohydrates and added sugars. When preparing your holiday menu, look for recipes that contain adequate protein, healthy fats and high-fiber carbohydrates, and you’ll be able to enjoy the flavors of the season without guilt.
Less is not more
If you’re looking for more inspiration, tips and recipes, try finding additional resources such as “Atkins: Eat Right, Not Less: Your Guidebook For Living a Low-Carb and Low-Sugar Lifestyle.” Filled with 100 whole-food, low-carb recipes and simple solutions, the new book contains a variety of meal plans, low-carb takes on classic foods and tips for creating a low-carb kitchen. Readers can also learn about Atkins 100, a flexible and personalized low-carb lifestyle program.
Learn more about the benefits of a balanced, low-carb approach to eating at Atkins.com.
Garlic Rosemary Pork Loin
Recipe courtesy of “Atkins: Eat Right, Not Less”
Prep time: 15 minutes
Total time: 1 hour
- 1 pound boneless pork loin
- olive oil cooking spray
- 1 tablespoon Dijon mustard
- 3 garlic cloves, minced
- 2 tablespoons fresh rosemary, thinly sliced
- Heat oven to 350° F.
- In small skillet over medium heat, cook pork loin, fatty-side down, 4-5 minutes to brown top and render some fat.
- Coat 7-by-11-inch baking dish with cooking spray. Place pork loin in dish.
- In small bowl, combine mustard, garlic and rosemary; stir well. Spoon mixture over pork. Transfer to oven and bake 45 minutes-1 hour, until loin is cooked through but still slightly pink in center.
- When pork is cooked, let rest 5 minutes before slicing. Slice and serve immediately.
Sweet Potato-Pumpkin Puree
Recipe courtesy of Atkins.com
Prep time: 20 minutes
Total time: 1 hour, 20 minutes
- 3 large egg whites
- 5 tablespoons sugar substitute, divided
- 1/2 cup half pecans
- 1 1/2 pounds sweet potatoes, peeled
- 1/4 cup unsalted butter stick
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 15 ounces pumpkin (without salt, drained, cooked and boiled)
- Heat oven to 250° F. Lightly butter baking sheet.
- In medium mixing bowl, beat egg whites with electric mixer at high speed until foamy. Gradually add 3 tablespoons sugar substitute and continue mixing until soft peaks form. Spoon onto prepared baking sheet and spread with spatula to 1/4-inch thickness. Bake 35 minutes. Turn oven off; let meringue stand in oven 45 minutes. Crush meringue and place in bowl. Add pecans and toss gently to combine. Set aside.
- While meringue is resting, place sweet potatoes in medium saucepan. Cover with water to 2 inches above potatoes and bring to boil. Cook until tender, about 20 minutes, and drain. Return saucepan to medium-high heat. Add potatoes, butter, cream, remaining sugar substitute, salt, cinnamon, pumpkin pie spice and pumpkin puree. Stir to combine. Mash with potato masher until smooth. Heat through, about 1 minute.
- Transfer potato mixture to serving dish and cover with meringue topping.
Salted Caramel Cheesecake Bites
Recipe courtesy of “Atkins: Eat Right, Not Less”
Prep time: 10 minutes
Total time: 1 hour, 10 minutes
- 1/2 cup heavy cream
- 1/3 cup plain protein powder
- 2 tablespoons stevia
- 6 ounces cream cheese, at room temperature
- 1/3 cup chopped almonds or macadamia nuts
- 1 tablespoon sugar-free caramel syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon xanthan gum (optional)
- 1/4 teaspoon sea salt or sea salt flakes
- In large mixing bowl, combine heavy cream with protein powder and stevia. Whisk until smooth. Add cream cheese, almonds or macadamia nuts, caramel syrup and vanilla extract; blend until smooth. If cream cheese clumps slightly, mix with rubber spatula, breaking up bits of cream cheese against side of bowl.
- Sprinkle mixture with xanthan gum, if desired, and mix about 30 seconds. Mixture will thicken slightly.
- Cover tray that will fit into freezer with sheet of wax paper. Using soup spoon, scoop mixture onto tray, making 18 mounds. Alternatively, use two silicone candy molds or empty ice cube tray coated with olive oil spray and press cheesecake mixture into 18 molds. Sprinkle with sea salt.
- Freeze at least one hour before serving.
Note: Can be stored in freezer up to 1 month.
Tip: Switch up flavors by using sugar-free hazelnut syrup in place of caramel and hazelnuts or walnuts instead of almonds.
Photos courtesy of Getty Images (Garlic Rosemary Pork Loin, Sweet Potato-Pumpkin Puree)