Cranberry Pork Roast Recipe
Cranberry Pork Roast Recipe
- 1 boneless rolled pork loin roast (2-1/2 to 3 pounds)
- 1 can (14 ounces) jellied cranberry sauce
- 1/2 cup sugar
- 1/2 cup cranberry juice
- 1 teaspoon ground mustard
- 1/4 teaspoon ground cloves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Salt to taste
- 1. Place pork roast in a 5-qt. slow cooker. In a small bowl, mash cranberry sauce; stir in the sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
- 2. Remove roast and keep warm. Skim fat from juices. Pour into a 2-cup measuring cup; add water if necessary to measure 2 cups. Pour into a small saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Season with salt. Serve with sliced pork. Yield: 4-6 servings.
1 serving (8 ounces) equals 429 calories, 9 g fat (3 g saturated fat), 94 mg cholesterol, 71 mg sodium, 50 g carbohydrate, 1 g fiber, 37 g protein.
Reviews for Cranberry Pork Roast
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"This is absolutely the best Thanksgiving pork roast ever! Perfect for the holidays!"
"excellant !!!!!!! Everyone I have served it to loves it. The gravy is delicious.I had all the ingredients on hand and have made it many times to everyone's delight."
"Smells heavenly while cooking."
"Very good and easy but you do have to plan ahead because these are not ingredients that people will have on hand."
"I made this recipe when it first came out in Taste of Home in 1994 and made it for years. I lost the recipe and I am very happy to find it again. It was a favorite with all that tried it."
"Have made similar recipe many times using Oj instead of cranberry juice, no sugar, and cinnamon as spice. I never found it necessary to thicken sauce. Also added chopped onion and mushrooms."
"This was excellent. The meat was tender and had lots of flavor. The sauce/gravy was really tasty."
"So quick and I usually have these ingredients on hand. The pork was moist and full of flavor! I cannot count how many times I have made this, but it was an instant favorite!"
"This was absolutely delicious, the sauce was super on mashed potatoes. Have already made it again, hubby loves it."
"Easy to make and delicious! Will make again, probably cut down on ground cloves a bit. Pork was melt-in-your-mouth tender, juicy and good!"
"Easy to make and delicious! Will make again, probably cut down on ground cloves a bit."
"amazing Taste..... great gravy"
"Very easy to make and came out tender. I also doubled the cranberry sauce and cooked for almost 10 hours."
"Fantastic! Loved the gravy too..excellent for left overs or sandwiches. This is a keeper for family or guests."
"Excellent and easy! I used whole cranberry sauce because that's what I had on hand."
"It was good, easy, and moist. All goodn things!"
"Excellent and so easy. Substituted orange juice for cranberry juice as cranberries and oranges go so nicely together."
"Not only was this recipe really delicious, it was so easy. The pork roast was very tender. I cooked it on low in the crackpot for 8 1/2 hours. The gravy was quick and easy to make. I was worried it might be too sweet, but it was perfect. The whole family loved it, so it's definitely a keeper!"
"This is also excellent with a nice lean pork shoulder roast. I brown my on all sides in a dutch oven before completing the recipe as stated. Really tasty!"
"I have cooked this cranberry/pork loin for a couple of years, it has been a hit at my house every time. The sauce is also great with fried chicken breast. After browing chicking on both sides,add fresh crandberry and rest of ingredients. Finish cooking chicken in sauce and serve."
"Used whole berry cranberry sauce because that was all I had...turned out terrific! I don't think you could make a mistake on this recipe, it was definitley moist.I wouldn't change a thing. It was just the right amount of clove taste, not too much and not too little. Makes an excellent gravy."
"This was moist, tender,delicious, and couldn't be easier."
"this was delicious! Easy to make, and if there is any left, you can pull it apart with the sauce for lunch the next day."
"I didn't have cranberry juice so I used apple and added a smidge of cinnamon. I also put a little more cloves in it. This was wonderful! My entire family raved about it which is no easy feat! YUMMY!"
"I tried this and it was terrific! The pork was moist and tender. Everyone loved it.Terri NY"
"This is a family favorite! When we make this we use a 1/4 of brown sugar instead of the white sugar called for. Serve with mashed potatoes, carrots, and dinner rolls."
"Re: Cranberry Pork RoastAwsome recipe! I substituted orange juice and 1/4 teaspoon orange zest for the cranberry juice and clove. It turned out great. Even my picky eight year old loved it!!"
"My favorie recipe! I have been making it for years. It's great with wide noodles instead of mashed potatoes for a change of pace."
"This is my absolute FAVORITE recipe. I think I want to try it with the turkey breast...wonderful suggestion Sue!"
"This is very good and when I make it I add the drippings to brown gravy. You can also use a boneless turkey breast and it tastes wonderful."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.