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

Source: Midwest Living


Recipe Summary

25 mins
6 hrs
6 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

425 calories; fat 16g; cholesterol 116mg; saturated fat 5g; carbohydrates 33g; mono fat 6g; poly fat 3g; insoluble fiber 1g; sugars 30g; protein 35g; vitamin a 40.9IU; vitamin c 3mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 9.7mg; vitamin b6 1mg; folate 1.2mcg; vitamin b12 0.7mcg; sodium 237mg; potassium 500mg; calcium 36mg; iron 1.3mg.