Aimee Fortney's Cranberry Crock Pot Pork Loin Roast & Café Cuban - WSMV News 4

Aimee Fortney's Cranberry Crock Pot Pork Loin Roast & Café Cubano (9/12/11)

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My precious Great-Aunt Earlene gave this recipe to me. She told me that this is always so simple and never-fail delicious. She is right! (Anytime I cook pork in a crock pot, I like to trim off most of the fat, so that the end result is not greasy).

3 pound pork loin
½ cup sugar
½ cup cranberry juice
1 teaspoon dry mustard
¼ teaspoon ground cloves
16 ounces cranberry sauce, mashed

Place pork loin in a crock pot. Mix the rest of the ingredients all together and pour over the pork loin. Cover and cook on low for 4 to 6 hours.


Make this and when you close your eyes, you will believe that you are in Miami, at one of any of the walk-up windows on Calle Ocho. Even on a hot day, one of these will keep you going for hours! Miami isn't the only place where you can find Café Cubano. It just happens to be one of my favorite places to enjoy it!

If you want to make this at home, you'll need either an espresso maker or the Italian espresso pots that you use on the stovetop. Also, Café Cubano is served in a "cafecito" cup … or a demitasse. I have a very inexpensive stovetop version that produces an extraordinary outcome! You can certainly splurge on an expensive machine, but it isn't necessary. Mine was purchased for $7.99 at a grocery store in Miami and you can find them in discount home stores or online, even! I absolutely love mine, and would not trade it for a more expensive version!


Espresso (Usually about 3 Tablespoons)
3 Tablespoons sugar (or more)

Fill your espresso machine with espresso, packing it down as you go with the back of a spoon to pack in the espresso. Follow the manufacturer's instructions for whatever type you have. For mine, I place the water in the bottom, up to the steam section, then add the espresso in the middle section. I screw on the "pitcher" which is the top, and place it on the stove top, with the lid flipped off. In the meantime, in a measuring cup, I add 3 Tablespoons (or more) of sugar. My dear Cuban friend, (Mary Rodriguez) taught me that in order to make it "authentic," as soon as the first drops begin to brew, pour just that tiny amount into the sugar, then return the pot to the stove with the lid closed, to complete the brewing process. Now, stir, stir, stir the sugar and the first drops of espresso to make a "paste". When the espresso has finished brewing, you will then pour the rest into the measuring cup, stirring. Last pour into individual cups. Enjoy!

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