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Moist Cranberry Pork Roast Recipe
Moist Cranberry Pork Roast Recipe photo by Taste of Home

Moist Cranberry Pork Roast Recipe

Read Reviews (6)
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"I love to serve guests this moist flavorful pork," informs Kimberley Scasny of Douglasville, Georgia. "You don't have to slave away in the kitchen to prepare it, yet it tastes like a gourmet meal."
TOTAL TIME: Prep: 5 min. Cook: 4 hours + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 5 min. Cook: 4 hours + standing
MAKES: 6-8 servings

Ingredients

  • 1 boneless rolled pork loin roast (2-1/2 to 3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/4 cup honey
  • 1 teaspoon grated orange peel
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg

Nutritional Facts

1 serving (6 ounces) equals 289 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 201 mg sodium, 30 g carbohydrate, 1 g fiber, 27 g protein.

Directions

  1. Cut roast in half and place in a 3-qt. slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°. Let stand 10 minutes before slicing. Yield: 6-8 servings.
Originally published as Cranberry Pork Roast in Quick Cooking November/December 1999, p35

Nutritional Facts

1 serving (6 ounces) equals 289 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 201 mg sodium, 30 g carbohydrate, 1 g fiber, 27 g protein.

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

Reviews for Moist Cranberry Pork Roast(6)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 30, 2014 Edited Mar. 23, 2014

This was fabulous - my Husband gave it his highest rating. I browned the roast first which I think adds to the flavor. The ingredients blended so well together to create a wonderful taste that lingered on your tongue and the pork was very tender. We will be making it again - believe it would go great with baked beans. The leftovers made great sandwiches.

MY REVIEW
Reviewed Feb. 27, 2013

I used a 4.45 lb rolled pork loin because it was on sale. I didn't use the salt, pepper, nor honey and I substituted 1/3 of a large can of frozen orange juice for the orange zest. It fit perfectly in my 6 qt. slow cooker. The taste knocked my socks off! I'm glad I have left overs!

MY REVIEW
Reviewed Dec. 1, 2011

The pork roast was so, so tender and moist! My family loved this recipe! The mix of cranberry, orange, and the spices were just right for the pork! Delicious!

MY REVIEW
Reviewed Oct. 18, 2011

I used boneless pork chops instead of a roast because the chops were on sale. It was so easy that my husband was able to get it started while I was at work. I make Canadian Thanksgiving dinner for my husband every year and wanted a break from turkey since we will have that for Thanksgiving next month. This had the perfect fall flavor. It's perfect for a weeknight or a special occasion. I loved how easy it was and that it left the oven open for cooking other parts of the meal. We will definitely make this again.

MY REVIEW
Reviewed Oct. 6, 2009

So far every recipe using canned cranberry sauce (whole or jellied) for either pork or chicken as been a hit with family and quests.

Cooked in the crockpot gives me great gravy for the potatoes I always serve with it.

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