Cranberry-Mustard Pork Loin Recipe
- 1 boneless pork loin roast (2 pounds)
- 1 can (14 ounces) whole-berry cranberry sauce
- 1/4 cup Dijon mustard
- 3 tablespoons brown sugar
- 3 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1. Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4-5 hours or until meat is tender. Remove roast and keep warm.
- 2. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.
3 ounce-weight: 255 calories, 6g fat (2g saturated fat), 56mg cholesterol, 236mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 22g protein .
Reviews for Cranberry-Mustard Pork Loin
"**I would NOT add any water to the cooking juices unless you think the flavor is too strong.** My gravy was flavorful and the meal got great reviews. The guys liked it so much we only got 4 servings out of the two pound roast."
"Yum! Everyone liked this! Very flavorful zippy gravy,it was cut it with a knife tender and simple to make. What could be better? :)"
"With all the great reviews, I had great expectations which it failed to meet. I thought it to be bland and only had a 'kick' in the flavor when I bit into a cranberry. Won't waste another pork loin on this one,"
"Based on the comments, had really high expectations of this one. It was okay but I just didn't love it."
"I keep looking for more pork recipes and I found this and thought I'd love it with the cranberries but it wasn't my favorite. It was good but I just not my taste."
"A great flavor for a pork loin. The sauce was great as well. This dish was easy to make and the whole family liked it."
"This was really delicious. My hubby says its a keeper! The pork was so tender and the sauce has a nice flavor. Mine was done after 4 hrs. I added 2 Tbsp of cornstarch like some of the other reviews and it came out the perfect consistency. Next time I might try leaving out the brown sugar. As someone else commented, it really would very sweet with just the cranberry sauce."
"I am tempted to leave the sugar out next time I make this, since the cranberry sauce already has sugar in it. Also, it did not make sense to me to strain the juices; why use whole cranberry sauce if you're not going to eat the cranberries? At any rate, my husband and I both enjoyed this and I will make again."
"Though pork tastes better with a sweet sauce, it was almost too sweet for me. I will definitely make again! Very good!!"
"This is so easy, smells wonderful cooking and tastes even better!!! I did brown the meet before putting in the crock pot and adjusted the dijon mustard to 1/8 of cup after reading some reviews. Would add a little more next time though! Definitely a keeper!!!"
"I'm not a fan of pork loin - it always seems dry and flavorless to me...until I tried it with this recipe. My family loved it, it was very flavorful and it was so moist you could cut it with your fork. Excellent recipe. Thanks so much!"
"I'm not a fan of pork loin - it always seems dry and flavorless to me...until I tried it with this recipe. My family loved it, and it was so moist you could cut it with your fork. Excellent recipe. Thanks so much!"
"I really enjoyed the cranberry taste this offered and although I love mustard it tasted a little to strong for me the next time I make this I will not add as much. I also think it would taste great over chicken."
"Made this for dinner tonight and it was a huge hit! My kids kept asking for more! Very good flavor and super easy."
"Easy & very flavorful. We loved it!"
"This was fantastic!!! Husband and I both loved it. He, who does not usually like cranberries, did not even realize there were cranberries in it. I did not strain the juices after cooking the pork and as someone else suggested I added 2 TBS of water to the cornstarch before adding the juices. This made the gravy perfect with just the right consistency. This will be a regular at our house."
"This is a family favorite. Every time I make it for company I am asked for the recipe. We have it at least once a month, and it is always a hit with my kids."
"Made this for supper tonight - but I morphed the recipe completely. I used bone-in pork chops ('cause that's what I hand on hand) and seared them in a large skillet. I mixed the sauce ingredients together and poured it over the chops to finish cooking the meat through. When the meat was done, I pulled it to a platter and thickened the sauce with a slurry. Yummy! Yummy! Yummy! I think the sauce would be great on chicken too!"
"I made this 2 days ago;it was easy,and delicious.We're eating very tasty sandwiches with the leftovers !"
"This is very similar to a Pork Roast recipe that I made, because my family likes sauerkraut, I use the Bavarian style sauerkraut with the cranberries. I really like combining these two flavors with the pork."
"This was a wonderful sweet and savory meal! The gravy is not great if using it on mashed potatoes. But it was delightful on the pork. Definitely a keeper!"
"This recipe is certainly fast & easy. I expected it to have more flavor. I would use 2 Tbsp. cornstarch to thicken the juices a bit more the next time I make it."
"I loved it! It remined me of having Red Cabbage with it. This is easy and simple to make. I made Green Bean Cassarole with it. I think my Mom would have loved it too (RIP Mom)."
"Quick, easy, and very flavorful!"
"This is absolutely delicious. We make this atleast once or twice a month. The pork loin is always juicy, and if it turns out to be a little drier than you like just use the left over juice and it juices the pork right up. I'm making it tonight and my mouth is already watering in anticipation."
"Excellent & so easy!"
"This is one of my husband's favorite recipes. We make this a couple times a month. We like to double to sauce to make the pork loin even more juicy. Great recipe all the way around."
"We cooked the loin in a dutch oven @350 uncovered for 1 1/2hours, then added the other ingredients, covered with lid and cooked till done."
"what degree is low? I have 200...250 "
"Could you tell me how to do this in a conventional oven?"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.