Cranberry Pork Roast

Whole cranberry sauce, brown sugar and mustard combine to add great flavor to a pork loin cooked until tender in the slow cooker. What a delicious entrée to come home to at the end of a busy day!

Slow cookers, used instead of the oven, can help keep the house cooler during the summer months, too! For make-ahead convenience, food items may be placed in the removable crock insert the night before, covered and refrigerated overnight and placed in the slow cooker in the morning.

When cooking a roast weighing 3 pounds or more, as for Cranberry Pork Roast, cut it in half before placing it in the slow cooker to ensure thorough cooking.

Excess fat should be trimmed from meat before placing it in the slow cooker. A slow cooker retains heat, and large amounts of fat could raise the temperature of the cooking liquid, causing the meat to overcook and become tough.

Cranberry Pork Roast Recipe

Cranberry Pork Roast
Serves 8
Pork loin covered with a mixture of whole berry cranberry sauce, brown sugar, and mustard, cooked in the slow cooker.
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Ingredients
  1. 1 3-lb. lean boneless pork loin roast
  2. 1 16-oz. can whole berry cranberry sauce
  3. 1 tablespoon brown sugar
  4. 1 teaspoon yellow mustard
  5. 2 tablespoons cornstarch
  6. 2 tablespoons water
Instructions
  1. Trim fat from roast; cut roast in half crosswise. Place in a 4-quart slow cooker coated with cooking spray.
  2. Combine cranberry sauce, brown sugar, and mustard; pour over roast.
  3. Cover with lid; cook on high heat setting for 1 hour. Reduce to low heat setting and cook 6 hours.
  4. Remove roast from slow cooker, reserving cranberry mixture in cooker. Set roast aside; keep warm.
  5. Combine cornstarch and water in a 1-quart glass measure or bowl; stir with a whisk until well blended.
  6. Gradually stir reserved cranberry mixture into cornstarch mixture. Microwave at high for 2 minutes or until thick, stirring after 1 minute. Serve sauce with roast.
Notes
  1. Serve with your choice of vegetables and/or salad. Good with corn in the summertime!
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 A Few Closing Thoughts

Cranberry Pork Roast is so tender that the meat just shredded when I tried to slice it! I used my homemade whole berry cranberry sauce in this recipe. If you’d like to see how to make your own cranberry sauce click here. Of course you may have to wait until late fall to find cranberries available in the stores! Homemade Cranberry Sauce is so good and it’s really not difficult to make.

Slow cookers first arrived on the scene in 1971 with Rival’s Crock Pot. Millions of Crock Pots were sold in the 70’s as they were marketed to working women who could put food in the slow cooker before leaving for work and come home to a hot cooked meal. Slow cookers are as popular today – in 2011 Consumer Reports survey results found that 83% of American families owned a slow cooker.

When cooking a large amount of food for a crowd, don’t forget to utilize the slow cooker. At Thanksgiving I prepare a Slow Cooker Green Bean Casserole that I like much better than the traditional Green Bean Casserole. Using the slow cooker frees up the oven for the turkey, dressing and other baked foods. Check out Slow Cooker Green Bean Casserole by clicking here. This recipe would be great prepared with fresh green beans in season currently!

Beat the heat by using your slow cooker to prepare some meals this summer!

Remember to Savor the Flavor!

Janet

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Comments

Slow Cooker Cranberry Pork Roast — 24 Comments

  1. I am putting a pork loin roast on the grocery list and making this recipe this week. It sounds delicious. Pinned.

  2. Oh my word, this looks amazing. I LOVE pork roast and cranberries. But what I love most about this recipe from the get-go is that there aren’t 27 steps I have to do before the thing ever hits the slow cooker. ? Pinned and printed…so glad I found you at the Family Joy Link Party!

  3. Yum! I love fruit with pork! Looks like a great recipe! Thanks for sharing at #SmallVictories linkup!

  4. Hi Elizabeth, Yes, this recipe is fairly simple and uncomplicated. I sincerely hope you enjoy it! I like the name of your website – it reminds me of my Mom, who was also a chocoholic! Blessings, Janet

  5. Hi Danita, Thanks for your nice comments! Hope you get a chance to try this recipe! Cranberries just go so well with pork. Hope you’re staying cool! Blessings, Janet

  6. You know what would make this really good? Orange juice!! I’ve made a recipe similar to this, but I think with no brown sugar and just orange juice instead. Thanks for sharing at the Family Joy linkup!

  7. Oh Janet – that looks wonderful! Thanks for joining the What’s for dinner link up!

  8. I love watching fresh cranberries being harvested in my hometown here in New England! Will definitely have to try making this during the fall season!

  9. Hi Christa, Well, sounds like this recipe is right up your alley! Hope you enjoy it and thanks for stopping by! Blessings, Janet

  10. Hi Rachel, Good idea – I like orange with cranberry! Thanks for stopping by and for hosting Family Joy Link Up! Blessings, Janet

  11. Hi Angie, That is something I would love to see – I bet you have an ample supply of cranberries. Here in NC, they disappear off the shelves so fast that I have to buy some to freeze or I’m out of luck! Hope you enjoy this recipe! Blessings, Janet

  12. I’m definitely a fan of the pork and cranberry flavor combo, and I’m thinking this could be a wonderful pulled pork too!

  13. Hi CJ, I agree completely! In fact, I took the leftover pork roast and chopped it up and added BBQ sauce to it for sandwiches the next day! It came out so nice and tender in the slow cooker. Hope you enjoy this! Blessings, Janet

  14. I wonder if using whole cranberries would work too? I freeze cranberries from the fall/winter months to use for smoothies, sauces etc. This sounds wonderful. Pinning.

  15. Hi Michelle, I’m sure whole cranberries would be great – I freeze them too, because they seem to be available for such a short time here. Hope you enjoy this recipe & thanks for pinning! Blessings, Janet

  16. I love the flavors of this roast, it will be delicious! Thanks so much for sharing with us at Full Plate Thursday and have a great weekend!
    Miz Helen

  17. Hi Miz Helen, This is a good one – I use leftovers for BBQ sandwiches. Thanks for hosting and hope you have a great week-end as well! Blessings, Janet

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