Cranberry Pork Roast
Recipe from Midwest Living

Cranberry sauce, cranberry juice, cloves, and dry mustard make a flavorful sauce for the pork in this slow cooker recipe.

Cranberry Pork Roast

by 1  person

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  • 1  3  pound 
    boneless pork top loin roast (double loin, tied)
  • 1   tablespoon 
    cooking oil
    Salt and ground black pepper
  • 1  16  ounce can 
    whole cranberry sauce
  • 1/2  cup 
    cranberry juice
  • 1/4  cup 
  • 1   teaspoon 
    dry mustard
  • 1/4  teaspoon 
    ground cloves
  • 2   tablespoons 
  • 2   tablespoons 
    cold water
    Hot cooked rice pilaf, rice or noodles (optional)
In a large skillet, cook pork in hot oil over medium heat until well browned on all sides. Place pork in a 4- to 5-quart slow cooker; sprinkle lightly with salt and pepper. In a medium bowl combine cranberry sauce, cranberry juice, sugar, mustard and cloves. Pour over roast. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
Transfer meat to a platter; cover and keep warm. Skim fat from juices. Measure 2 cups of juices; transfer to a medium saucepan. Combine cornstarch and water in a small bowl; add to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with roast and, if you like, rice pilaf, rice or noodles. Makes 8 to 10 servings.
Nutrition information
Per Serving: cal. (kcal) 404, Fat, total (g) 11, chol. (mg) 100, sat. fat (g) 3, carb. (g) 38, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 36, pro. (g) 37, vit. A (IU) 48.59, vit. C (mg) 7.68, Thiamin (mg) 1.01, Riboflavin (mg) 0.45, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.8, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 0.85, sodium (mg) 124, Potassium (mg) 550, calcium (mg) 30.29, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
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