This recipe started with a pork loin in the freezer that we decided to defrost and use. I have been trying to clean out some freezer space as summer comes, so I can fill it up again! I have a bad habit of always buying more at the grocery store, without first looking to see what we have in the freezer. I really need to organize my kitchen again! Cause I think I really have 3 bottles of dijon mustard in my pantry as well!
I was going to add some apples in with this pork, but then I remembered I had some pears I had canned back in 2010, so I decided to use them instead!
When I had canned these I had just cut the pear in slices, and canned them in a sweet tea syrup – vanilla tea to be exact. I had forgotten how good these were! However, for this recipe, a can of pears would work just the same.
Shredded Pork with Pears and Cranberries
Adapted from Sparkrecipes.com
Print this recipe!
2-3 pound pork tenderloin
1 15oz can pears
4-6 cloves garlic, peeled
1/3 cup dried cranberries
1/2 cup white wine
Place the pork tenderloin in your crockpot, and season with salt and pepper. Add the garlic cloves and the can of pears – including the juice. Add the dried cranberries, and cover with the wine.
Cook on low for 6-8 hours, depending on your crockpot.
Remove the pork from the crockpot and shred with a fork.
Serve with the pear/cranberry mixture on top.
Yum! The juice was really good, and complemented the pork. Although pork and apples (or pears) seems like more of a fall dish, I think this works well anytime of the year!