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Cranberry Pork Roast

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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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Cranberry sauce, cranberry juice, cloves, and dry mustard make a flavorful sauce for the pork in this slow cooker recipe.

Ingredients

  • 1 3 - pound boneless pork top loin roast (double loin, tied)
  • 1 tablespoon cooking 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 cold water
  • Hot cooked rice pilaf, rice or noodles (optional)

Directions

  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 cranberry sauce, 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 2 cups of juices; transfer to a medium saucepan. Combine cornstarch and water in a small bowl; add to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with roast and, if you like, rice pilaf, rice or noodles. Makes 8 to 10 servings.

Nutrition Facts

(Cranberry Pork Roast)

Servings Per Recipe 8, pro. (g) 37, Thiamin (mg) 1, cal. (kcal) 404, vit. C (mg) 8, Potassium (mg) 550, Fat, total (g) 11, vit. A (IU) 49, sodium (mg) 124, carb. (g) 38, iron (mg) 2, calcium (mg) 30, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, fiber (g) 1, Folate (µg) 8, sugar (g) 36, Cobalamin (Vit. B12) (µg) 1, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, chol. (mg) 100, sat. fat (g) 3

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