Slow-Cooked Cranberry Pork Roast
The traditional aromas of fall and winter will waft through the air with this slow cooker recipe. Serve with mashed potatoes and green bean casserole.
1 (3 pound) boneless rolled pork loin roast
1 (16-ounce) can jellied cranberry sauce
1/2 cup granulated sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
1 teaspoon salt, or to taste
- Place pork roast in a slow cooker.
- In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6 to 8 hours or until meat is tender. Remove roast and keep warm.
- Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat.
- Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. (Gravy is delicious over mashed potatoes.)
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): 367.3 calories; 18% calories from fat; 7.3g total fat; 107.2mg cholesterol; 346.7mg sodium; 658.1mg potassium; 38.4g carbohydrates; 0.6g fiber; 35.9g sugar; 37.7g net carbs; 36.0g protein.
Recipe provided by Wisconsin State Cranberry Growers Association; through ARA Content. Photograph provided courtesy of National Pork Board.