Read reviews (9)
Rate recipe
Meet the Cook: Many pork recipes were too spicy for me, so I decided to try this sweeter alternative. That was 18 years ago, and it became a family favorite. It tastes great the day after in a cold sandwich, too. Today, our two daughters make this roast often. We also have eight grandchildren and 25 great-grandchildren. -Madeline Strauss, Clinton Township, Michigan
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 each) equals 293 calories, 8 g fat (3 g saturated fat), 85 mg cholesterol, 354 mg sodium, 21 g carbohydrate, 1 g fiber, 33 g protein.
Originally published as Cranberry-Glazed Pork Roast in Country Woman January/February 1997, p29
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Apr. 01, 2013 by rrharding
Quick to put together and delicious. Made for Easter and everyone loved it.
Reviewed on Mar. 04, 2013 by daberdo57
This was excellent. I did add the dry mustard and cloves to the glaze. I had a larger roast. It took a good 3.5 to 4hrs. I thought the 140 degrees sounded too low for pork to be done enough. I looked it up to make sure, and most of the info I found all said 160. So my hunch was correct. So I was expecting it to take longer. Also I don't think my oven is working just right either. Anyhow, it turned out delicious! I will certainly follow this recipe again.
Reviewed on Dec. 14, 2012 by pbuckheit
I made this for Christmas dinner last year. It was such a big hit with the entire family that I will be making it for Christmas again this year!
Reviewed on Jul. 14, 2012 by EllenKitt
Similar to another TOH recipe I've used for yrs. that calls for an entire 16 oz. can of whole berry cranberry sauce as well as 1 tsp. ground mustard, 1/4 tsp. ground cloves, 1/4 cup cold water & 1/4 cup water. I freeze any leftover sauce in 1/2 cup portions, which is also delicious spooned over broiled skinless/boneless chicken breasts for a quick, simple meal.
Reviewed on Dec. 27, 2011 by pbuckheit
We made this for Christmas dinner. It was delicious! I will definitely make this one again, and share the recipe with my friends!
Reviewed on Dec. 13, 2011 by violet49
My pork roast was exactly 3lbs but it took longer than 1hr to get done. This same recipe is in TOH holiday recipe card collection magazine 2000 with the only difference being a longer cooking time of 1hr and 45 min. I think that is more accurate. Having said that, this is sooo delicious I will certainly make again.
Reviewed on Dec. 10, 2010 by missnatlynn
This recipe is a definite keeper!
Reviewed on Oct. 23, 2010 by murrworm88
Absolutely wonderful. Easy too! Pork was so nice and moist.
Reviewed on Jan. 02, 2008 by tasty_hehehe
I followed t' recipe and it turned out really good. So, 2nd time i baked the pork and made the sauce, but this time i cut the pork and pour the sauce on top and kept it marinading and had it on low heat while we were waiting for the other food to be ready. Every one went for seconds. YUMMY! =)
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013