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Cranberry-Dijon Pork Roast Recipe

Cranberry-Dijon Pork Roast Recipe

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 YIELD:6 servings


  • 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


  • 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.

Nutritional Facts

1 serving: 337 calories, 11g fat (5g saturated fat), 85mg cholesterol, 388mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 30g protein.

Reviews for Cranberry-Dijon Pork Roast

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hkpepin User ID: 3030797 252331
Reviewed Aug. 7, 2016

"Tried this with a few variations today. I completely forgot the butter and mustard and used a dry onion soup mix since I couldn't find a golden soup mix. I also used a cranberry sauce without berries since that's all I had on hand. It was really good. Incredibly moist and just a hint of sweetness. Simple to prepare as well. Unsolicited, my husband told me how much he liked this recipe. He also thinks it would work with some sliced onion to soak up the flavor and I agree. Good straight or served pulled pork style."

habenaroman User ID: 7905288 246590
Reviewed Apr. 4, 2016

"Easy, tasted great."

Spotted-Doe User ID: 5667848 230973
Reviewed Aug. 9, 2015

"This is absolutely delicious with or without the dijon! I've made both ways depending on what taste I'm looking for at the time. I used a 1.5 pound roast but love the gravy juices enough I follow the recipe exactly to have extra! I did cut cooking time by about an hour and the meat is tender and flavorful."

hendia1 User ID: 4106423 227792
Reviewed Jun. 11, 2015

"Excellent tasty dinner and very easy to make. I did not add the mustard to the sauce and it was delicious. Will make it again."

TeresaWitt User ID: 4117537 190230
Reviewed Sep. 3, 2012

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

deajoh User ID: 2238135 148969
Reviewed Apr. 13, 2012

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

scrapo User ID: 2908723 122518
Reviewed Jan. 26, 2012

"good! USED PORK TENDERLOIN and added some chix broth"

ghostwatcher User ID: 6222984 176742
Reviewed Oct. 10, 2011


Mrs_T User ID: 941931 113595
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."

mrsvette User ID: 834250 108951
Reviewed Apr. 7, 2011

"Absolutely delicious! Made it for dinner tonight and my hubby loved it! Might even

make this for Easter!"

Cuppang User ID: 3541504 176620
Reviewed Feb. 17, 2011

"This is so simple and absolutely yummy! We used 4 pork cutlets instead of the pork roast, and they were so yummy! It even was very tasty the next day warmed up! Excellent!"

Sandra-Murphy User ID: 5778509 190228
Reviewed Jan. 22, 2011


arobbins User ID: 3776526 122257
Reviewed Jan. 14, 2011

"I made this dish for 15 people, just doubled the recipe. It was fantastic, there was nothing left! The sauce makes the dish!"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.