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Cranberry Pork Roast

 Cranberry Pork Roast
"Guests rave about this tender roast, and I love preparing it because it's so simple," relates Audrey Thibodeau of Mesa, Arizona. "The gravy is delicious over creamy mashed potatoes.
4-6 ServingsPrep: 10 min. Cook: 6-1/4 hours


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (8 ounces) equals 429 calories, 9 g fat (3 g saturated fat), 94 mg cholesterol, 71 mg sodium,

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Cranberry Pork Roast (continued)

Nutritional Facts: 50 g carbohydrate, 1 g fiber, 37 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.