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Cranberry-Mustard Pork Loin Recipe
Cranberry-Mustard Pork Loin Recipe photo by Taste of Home

Cranberry-Mustard Pork Loin Recipe

Read Reviews (27)
4.79 27
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“This dressed-up pork loin is so easy that you only have to spend a few minutes in the morning preparing it,” notes Laura Cook of Wildwood, Missouri. “It’s a family favorite because it is so tasty, and a favorite of mine because it’s so fast and easy!”
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

3 ounces cooked pork equals 255 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 236 mg sodium, 28 g carbohydrate, 1 g fiber, 22 g protein.

Directions

  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 to 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.
Originally published as Cranberry-Mustard Pork Loin in Simple & Delicious November/December 2006, p13

Nutritional Facts

3 ounces cooked pork equals 255 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 236 mg sodium, 28 g carbohydrate, 1 g fiber, 22 g protein.

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

Reviews for Cranberry-Mustard Pork Loin(27)

AVERAGE RATING
   (29)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 21, 2014

Delicious ! I cut my pork loin into thick chops, sprinkled them with pepper and Essence and browned them before putting them in the crock pot. Added Worcestershire sauce , a pinch of salt and a sprinkle of Rosemary Garlic seasoning. Followed the directions for making the gravy but used 2 tbsp cornstarch, not 1. Served with mashed potatoes and green bean casserole. Definitely worth making! So tasty and easy!

MY REVIEW
Reviewed Feb. 9, 2014

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.

MY REVIEW
Reviewed Jan. 3, 2013

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.

MY REVIEW
Reviewed Nov. 11, 2012

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.

MY REVIEW
Reviewed Jul. 10, 2012

Though pork tastes better with a sweet sauce, it was almost too sweet for me. I will definitely make again! Very good!!

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