Cranberry-Mustard Pork Loin Recipe

Reviewed on Jan. 03, 2013 by truejoie

This was really delicious. My hubby says its a keeper! The pork was so tender and the sauce has a nice flavor. Mine was done after 4 hrs. I added 2 Tbsp of cornstarch like some of the other reviews and it came out the perfect consistency. Next time I might try leaving out the brown sugar. As someone else commented, it really would very sweet with just the cranberry sauce.

Reviewed on Nov. 11, 2012 by muffbear74

I am tempted to leave the sugar out next time I make this, since the cranberry sauce already has sugar in it. Also, it did not make sense to me to strain the juices; why use whole cranberry sauce if you're not going to eat the cranberries? At any rate, my husband and I both enjoyed this and I will make again.

Reviewed on Jul. 10, 2012 by sblegen

Though pork tastes better with a sweet sauce, it was almost too sweet for me. I will definitely make again! Very good!!

Reviewed on Jan. 30, 2012 by oreo95

This is so easy, smells wonderful cooking and tastes even better!!! I did brown the meet before putting in the crock pot and adjusted the dijon mustard to 1/8 of cup after reading some reviews. Would add a little more next time though! Definitely a keeper!!!

Reviewed on Jan. 09, 2012 by christinatm

I'm not a fan of pork loin - it always seems dry and flavorless to me...until I tried it with this recipe. My family loved it, it was very flavorful and it was so moist you could cut it with your fork. Excellent recipe. Thanks so much!

Reviewed on Jan. 09, 2012 by christinatm

I'm not a fan of pork loin - it always seems dry and flavorless to me...until I tried it with this recipe. My family loved it, and it was so moist you could cut it with your fork. Excellent recipe. Thanks so much!

Reviewed on Aug. 19, 2011 by ChandiP

I really enjoyed the cranberry taste this offered and although I love mustard it tasted a little to strong for me the next time I make this I will not add as much. I also think it would taste great over chicken.

Reviewed on Jul. 29, 2011 by waddington6

Made this for dinner tonight and it was a huge hit! My kids kept asking for more! Very good flavor and super easy.

Reviewed on Mar. 08, 2011 by lbff

Easy & very flavorful. We loved it!

Reviewed on Feb. 27, 2011 by tcarloss

This was fantastic!!! Husband and I both loved it. He, who does not usually like cranberries, did not even realize there were cranberries in it. I did not strain the juices after cooking the pork and as someone else suggested I added 2 TBS of water to the cornstarch before adding the juices. This made the gravy perfect with just the right consistency. This will be a regular at our house.

Reviewed on Feb. 11, 2011 by tlindberg

This is a family favorite. Every time I make it for company I am asked for the recipe. We have it at least once a month, and it is always a hit with my kids.

Reviewed on Jan. 17, 2011 by bearofthep

Made this for supper tonight - but I morphed the recipe completely. I used bone-in pork chops ('cause that's what I hand on hand) and seared them in a large skillet. I mixed the sauce ingredients together and poured it over the chops to finish cooking the meat through. When the meat was done, I pulled it to a platter and thickened the sauce with a slurry. Yummy! Yummy! Yummy! I think the sauce would be great on chicken too!

Reviewed on Dec. 12, 2010 by rebelgran

I made this 2 days ago;it was easy,and delicious.We're eating very tasty sandwiches with the leftovers !

Reviewed on Dec. 09, 2010 by Omabecca

This is very similar to a Pork Roast recipe that I made, because my family likes sauerkraut, I use the Bavarian style sauerkraut with the cranberries. I really like combining these two flavors with the pork.

Reviewed on Oct. 17, 2010 by hexy58103

This was a wonderful sweet and savory meal! The gravy is not great if using it on mashed potatoes. But it was delightful on the pork. Definitely a keeper!

Reviewed on Jan. 17, 2010 by kayesandra

This recipe is certainly fast & easy. I expected it to have more flavor. I would use 2 Tbsp. cornstarch to thicken the juices a bit more the next time I make it.

Reviewed on Jan. 12, 2010 by SheriCecelia

I loved it! It remined me of having Red Cabbage with it. This is easy and simple to make. I made Green Bean Cassarole with it. I think my Mom would have loved it too (RIP Mom).

Reviewed on Jan. 11, 2010 by hismom

Quick, easy, and very flavorful!

Reviewed on Oct. 21, 2009 by modest.hobbies

This is absolutely delicious. We make this atleast once or twice a month. The pork loin is always juicy, and if it turns out to be a little drier than you like just use the left over juice and it juices the pork right up. I'm making it tonight and my mouth is already watering in anticipation.

Reviewed on Oct. 19, 2009 by CLMURPHY

Excellent & so easy!

Reviewed on Oct. 15, 2009 by modest.hobbies

This is one of my husband's favorite recipes. We make this a couple times a month. We like to double to sauce to make the pork loin even more juicy. Great recipe all the way around.

Reviewed on Jan. 07, 2009 by Juli Anne

We cooked the loin in a dutch oven @350 uncovered for 1 1/2hours, then added the other ingredients, covered with lid and cooked till done.

Reviewed on Nov. 02, 2008 by monabeene

what degree is low? I have 200...250

Reviewed on Oct. 30, 2008 by japastor

Could you tell me how to do this in a conventional oven?

Reviewed on Oct. 30, 2008 by mwujek