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
- 1 3-lb. lean boneless pork loin roast
- 1 16-oz. can whole berry cranberry sauce
- 1 tablespoon brown sugar
- 1 teaspoon yellow mustard
- 2 tablespoons cornstarch
- 2 tablespoons water
- Trim fat from roast; cut roast in half crosswise. Place in a 4-quart slow cooker coated with cooking spray.
- Combine cranberry sauce, brown sugar, and mustard; pour over roast.
- Cover with lid; cook on high heat setting for 1 hour. Reduce to low heat setting and cook 6 hours.
- Remove roast from slow cooker, reserving cranberry mixture in cooker. Set roast aside; keep warm.
- Combine cornstarch and water in a 1-quart glass measure or bowl; stir with a whisk until well blended.
- 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.
- Serve with your choice of vegetables and/or salad. Good with corn in the summertime!
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!
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