The colorful cranberry sauce in this recipe has a sweet tart flavor that makes it a wonderful accompaniment to juicy pork. There is plenty of sauce for each serving of pork.—Jessica Philleo, Carmel, Indiana
Recommended:
5-Ingredient Slow Cooker Recipes
VERIFIED BY Taste of Home Test Kitchen
Popular Videos
- 1 package (12 ounces) fresh or frozen cranberries, thawed
- 1 package (12 ounces) frozen pitted dark sweet cherries, thawed
- 1/4 cup packed brown sugar
- 1/4 cup Marsala wine or unsweetened apple juice
- 1/3 cup raspberry vinaigrette
- 1 large red onion, sliced
- 1 large apple, peeled and sliced
- 1 boneless whole pork loin roast (4 pounds)
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1 teaspoon coarsely ground pepper
- 2 teaspoons cornstarch
- 2 teaspoons water
- In a large saucepan, combine the cranberries, cherries, brown sugar and wine. Cook over medium heat until the berries pop, about 15 minutes. Stir in vinaigrette.
- Place half of the onion and apple in a 4- or 5-qt. slow cooker. Cut roast in half; add to slow cooker. Top with remaining onion and apple. Pour cranberry mixture over top. Sprinkle with rosemary and pepper. Cover and cook on low for 8-10 hours or until meat is tender.
- Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat. Yield: 10 servings (5 cups sauce).
Originally published as Cranberry Pork Roast in Taste of Home Everyday Slow Cooker & One Dish Recipes
Annual 2010, p69
Reviews forSlow Cooker Cranberry Sauce Pork Roast
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Average Rating
MY REVIEW
Reviewed Oct. 11, 2017
"I had to alter the original recipe because I didn't have some of the items. I substituted chablis blanc for the marasala, balsamic vinegar for the raspberry vinaigrette, a white onion for the red, 2 small apples instead of one large, and had a 4.6 pound roast. I had to omit the brown sugar because I am on a strict, no carb diet.
This recipe was easy to assemble so I loved that aspect of it. There was a lot of fruit to go around and accompany the meat. In the end, it was too watery for me so I would have added another teaspoon of cornstarch. And it was also kind of tart to taste. I would perhaps add a seasoned salt to make it more flavorful. Or even orange peel or orange juice to spice it up a bit.I think this recipe has a lot of potential since it could be so versatile! :)Ruth Hartunian-Alumbaugh, Volunteer Field Editor in Willimantic, CT."
