- 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
- 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.
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Cranberry-Dijon Pork Roast
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"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."
"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."
"This was so easy and very tasty! The meat was tender too."
"Definitely a different, but easy and good recipe. Finally a different flavor out of my crockpot!"
"good! USED PORK TENDERLOIN and added some chix broth"