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
- 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.
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Cranberry-Mustard Pork Loin
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"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."
"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!"
"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."