"Guests rave about this tender roast, and I love preparing it because it's so simple," relates Audrey Thibodeau of Mesa, Arizona. "The gravy is delicious over creamy mashed potatoes.
Cranberry Pork Roast
Cranberry Pork Roast
Prep Time
10 min
Cook Time
6 hours 15 min
Yield
6 servings
Ingredients
- 1 boneless rolled pork loin roast (2-1/2 to 3 pounds)
- 1 can (14 ounces) jellied cranberry sauce
- 1/2 cup sugar
- 1/2 cup cranberry juice
- 1 teaspoon ground mustard
- 1/4 teaspoon ground cloves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Salt to taste
Directions
- Place pork roast in a 5-qt. slow cooker. In a small bowl, mash cranberry sauce; stir in the sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low until meat is tender, 6-8 hours.
- Remove roast and keep warm. Skim fat from juices. Pour into a 2-cup measuring cup; add water if necessary to measure 2 cups. Pour into a small saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil. Cook and stir until thickened, 2 minutes. Season with salt. Serve with sliced pork.
Nutrition Facts
8 ounce-weight: 429 calories, 9g fat (3g saturated fat), 94mg cholesterol, 71mg sodium, 50g carbohydrate (37g sugars, 1g fiber), 37g protein.
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