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Cranberry-Dijon Pork Roast

Five everyday ingredients are all you need for this sweet and tangy pork roast. —Mary-Ellen Steele, Bristol, Connecticut
  • Total Time
    Prep: 15 min. Cook: 4 hours + standing
  • Makes
    6 servings

Ingredients

  • 1 boneless pork loin roast (2 to 3 pounds)
  • 2 tablespoons butter
  • 1 envelope golden onion soup mix
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2 teaspoons Dijon mustard

Directions

  • In a large skillet, brown roast in butter on all sides. Transfer to a 5-qt. slow cooker; sprinkle with soup mix. Add cranberry sauce to skillet, stirring to loosen browned bits from pan. Pour over roast.
  • Cover and cook on low for 4-5 hours or until meat is tender. Remove roast to a serving platter; let stand for 10 minutes before slicing. Stir mustard into cooking juices. Serve with roast.
Nutrition Facts
1 serving: 337 calories, 11g fat (5g saturated fat), 85mg cholesterol, 388mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 30g protein.

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Reviews

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Average Rating:
  • Bridget48
    Feb 15, 2018

    Delicious! Used a package of regular onion soup mix as I couldn't find the Golden. Added 2 sliced onions. Used a smaller roast but made a full sauce recipe as another cook suggested. Did not strain the sauce as I wanted all those delicious morsels. Just great served on rice. Will make again.

  • hkpepin
    Aug 7, 2016

    Tried this with a few variations today. I completely forgot the butter and mustard and used a dry onion soup mix since I couldn't find a golden soup mix. I also used a cranberry sauce without berries since that's all I had on hand. It was really good. Incredibly moist and just a hint of sweetness. Simple to prepare as well. Unsolicited, my husband told me how much he liked this recipe. He also thinks it would work with some sliced onion to soak up the flavor and I agree. Good straight or served pulled pork style.

  • habenaroman
    Apr 4, 2016

    Easy, tasted great.

  • Spotted-Doe
    Aug 9, 2015

    This is absolutely delicious with or without the dijon! I've made both ways depending on what taste I'm looking for at the time. I used a 1.5 pound roast but love the gravy juices enough I follow the recipe exactly to have extra! I did cut cooking time by about an hour and the meat is tender and flavorful.

  • hendia1
    Jun 11, 2015

    Excellent tasty dinner and very easy to make. I did not add the mustard to the sauce and it was delicious. Will make it again.

  • TeresaWitt
    Sep 3, 2012

    This was so easy and very tasty! The meat was tender too.

  • deajoh
    Apr 13, 2012

    Definitely a different, but easy and good recipe. Finally a different flavor out of my crockpot!

  • scrapo
    Jan 26, 2012

    good! USED PORK TENDERLOIN and added some chix broth

  • ghostwatcher
    Oct 10, 2011

    YUMMY!

  • Mrs_T
    May 16, 2011

    I made this yesterday for Sunday dinner. I skipped the browning step, and it turned out just fine. Not unappetizingly pale, or anything like that. Just perfect. We loved it -- 4 adults and 2 little girls ate every scrap! Highly recommended. I will be making this again and again.