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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

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

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.

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.

Reviews for Cranberry-Dijon Pork Roast

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MY REVIEW
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."

MY REVIEW
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."

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."

MY REVIEW
Reviewed Apr. 7, 2011

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

make this for Easter!"

MY REVIEW
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!"

MY REVIEW
Reviewed Jan. 22, 2011

"SIMPLE and AMAZING!!"

MY REVIEW
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.