Cranberry-Dijon Pork Roast Recipe
Cranberry-Dijon Pork Roast Recipe photo by Taste of Home

Cranberry-Dijon Pork Roast Recipe

Publisher Photo
Five everyday ingredients are all you need for this sweet and tangy pork roast. —Mary-Ellen Steele, Bristol, Connecticut
TOTAL TIME: Prep: 15 min. Cook: 4 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours + standing
MAKES: 6 servings

Ingredients

  • 1 boneless pork loin roast (2 to 3 pounds)
  • 2 tablespoons butter
  • 1 envelope golden onion soup mix
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2 teaspoons Dijon mustard

Nutritional Facts

4 ounces cooked pork with 1/3 cup sauce equals 337 calories, 11 g fat (5 g saturated fat), 85 mg cholesterol, 388 mg sodium, 29 g carbohydrate, 1 g fiber, 30 g protein.

Directions

  1. In a large skillet, brown roast in butter on all sides. Transfer to a 5-qt. slow cooker; sprinkle with soup mix. Add cranberry sauce to skillet, stirring to loosen browned bits from pan. Pour over roast.
  2. Cover and cook on low for 4-5 hours or until meat is tender. Remove roast to a serving platter; let stand for 10 minutes before slicing. Stir mustard into cooking juices. Serve with roast. Yield: 6 servings.
Originally published as Cranberry-Dijon Pork Roast in Simple & Delicious December/January 2011, p16

Nutritional Facts

4 ounces cooked pork with 1/3 cup sauce equals 337 calories, 11 g fat (5 g saturated fat), 85 mg cholesterol, 388 mg sodium, 29 g carbohydrate, 1 g fiber, 30 g protein.

This recipe pairs well with a light red wine.

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Reviews for Cranberry-Dijon Pork Roast

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Sep. 3, 2012

This was so easy and very tasty! The meat was tender too.

MY REVIEW
Reviewed Apr. 13, 2012

Definitely a different, but easy and good recipe. Finally a different flavor out of my crockpot!

MY REVIEW
Reviewed Jan. 26, 2012

good! USED PORK TENDERLOIN and added some chix broth

MY REVIEW
Reviewed Oct. 10, 2011

YUMMY!

MY REVIEW
Reviewed May. 16, 2011

I made this yesterday for Sunday dinner. I skipped the browning step, and it turned out just fine. Not unappetizingly pale, or anything like that. Just perfect. We loved it -- 4 adults and 2 little girls ate every scrap! Highly recommended. I will be making this again and again.

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