Cranberry Pork Roast | Midwest Living

Cranberry Pork Roast

Cranberry Pork Roast

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  • Makes: 8 to 10 servings
  • Prep 25 mins
  • Cook 6 hrs to 7 hrs (low) or 3- 3 1/2 hours (high)

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Serve this mildly spiced roast with rice pilaf to soak up the tangy cranberry sauce.


  • 1 3 - pound boneless pork top loin roast
  • 1 tablespoon vegetable oil
  • Salt and ground black pepper
  • 1 16 - ounce can whole cranberry sauce
  • 1/2 cup cranberry juice
  • 1/4 cup sugar
  • 1 teaspoon dry mustard
  • 1/4 teaspoon ground cloves
  • 2 tablespoons cornstarch
  • 2 tablespoons cranberry juice
  • Hot cooked rice pilaf, rice or noodles (optional)


  1. In a large skillet, cook pork in hot oil over medium heat until well browned on all sides. Place pork in a 4- to 5-quart slow cooker; sprinkle lightly with salt and pepper. In a medium bowl combine half of the cranberry sauce (3/4 cup), 1/2 cup cranberry juice, sugar, mustard and cloves. Pour over roast. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  2. Transfer meat to a platter; cover and keep warm. Skim fat from juices. Measure 1 1/2 cups of juices; transfer to a medium saucepan. Combine cornstarch and 2 tablespoons cranberry juice in a small bowl; add to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Stir in remaining cranberry sauce. Serve with roast and, if you like, rice pilaf, rice or noodles.

Nutrition Facts

(Cranberry Pork Roast)

Servings Per Recipe 8, Trans fatty acid (g) 0, calcium (mg) 36, iron (mg) 1, sodium (mg) 237, Potassium (mg) 500, Monounsaturated fat (g) 6, Folate (µg) 1, Cobalamin (Vit. B12) (µg) 1, sat. fat (g) 5, Niacin (mg) 10, carb. (g) 33, Pyridoxine (Vit. B6) (mg) 1, Fat, total (g) 16, Thiamin (mg) 1, chol. (mg) 116, Riboflavin (mg) 0, vit. A (IU) 41, cal. (kcal) 425, vit. C (mg) 3, sugar (g) 30, pro. (g) 35, Polyunsaturated fat (g) 3, fiber (g) 1

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