NEXT RECIPE >

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

Cranberry-Dijon Pork Roast Recipe

Read Reviews
5 12 16
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

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

Light-Bodied Red Wine

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


Reviews for Cranberry-Dijon Pork Roast

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
habenaroman
Reviewed Apr. 4, 2016

"Easy, tasted great."

MY REVIEW
Spotted-Doe
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
hendia1
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
TeresaWitt
Reviewed Sep. 3, 2012

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

MY REVIEW
deajoh
Reviewed Apr. 13, 2012

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

MY REVIEW
scrapo
Reviewed Jan. 26, 2012

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

MY REVIEW
ghostwatcher
Reviewed Oct. 10, 2011

"YUMMY!"

MY REVIEW
Mrs_T
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
mrsvette
Reviewed Apr. 7, 2011

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

make this for Easter!"

MY REVIEW
Cuppang
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!"

Loading Image