Okay, I have two reviews...kind of...one, before I prepared this I gave it to my mother who a)cooked it in the oven w/ foil, b)Made it with whole cranberries and c)used 1/4 cup of sugar. She had 6 guests over and they all loved it and begged for the recipe! I made it today in my slow cooker with jellied and a little over a fourth of sugar and it was tender and amazing! I cooked it on low for 5 and a half hours and it was done(meat thermometer registered at 170). I was incredible and very man friendly! So two points here, if you don't have a slow cooker it is still great in the oven and if you don't have jellied, whole will suffice! Oh and also, to skim fat a paper towel does the trick!
Substituting 1/2 cup Orange Juice for the Cranberry Juice and cutting the clove and sugar (I used brown sugar) measurements in half gave this recipe the added zip & zing it was missing. I also used cranberry sauce (with whole berries) instead of the jellied cranberry sauce. It was supurb!
I took the advice of others and used the whole berry cranberry sauce, 1/4 c brown sugar, 1/2 c orange juice, 2 cloves of garlic, 1 tsp dry mustard, salt & peppered then braised the roast prior to cooking. I didn't bother to thicken the sauce, just served it over the roast with rice. This was delicious. Ignore any negative reviews this recipe is great for something different (but not too different!)
I've made this a dozen times and it never fails. I do suggest you make sure the meat is completely covered with the cranberry sauce mixture and check early for doneness. Regardless of the gravy, the meat is soooo tender.
Easy and tasty recipe. Made the corrections offered by others ( 1/4 c.brn sug., whole cranberry sauce, 2 cloves minced garlic, 1/2 c. OJ. and omitted cloves) I also seasoned with s & p and browned meat on all sides before tossing into slow cooker. Mr. Picky, uh, I mean my husband loved it.
I've had a similar recipe for years and have never browned the meat. For variety try adding a can of unsweetened crushed pineapple, juice & all instead of the cranberry juice. Also can add a clove of garlic and some onion...yummy!!
My husband and I gave this a 5. We loved the sweet tangy taste of the sauce with the pork. Our housemate gave it a 3 because she enjoys more of a salty taste with her meat instead of sweet. I did as others said and used brown sugar instead of white. I also used 1/2c. of Cranberry juice and 1/2c. of apple juice. And finally I seasoned the meat with salt pepper and garlic powder and broiled the meat for 7 minutes on each side. The final result was delicious. I served this with some stuffing, Potatoes au Gratin and some green beans sauted in some butter, white wine, garlic, salt, pepper, and Ginger. Yumm Yumm!!! Add a side salad and you have a very delicious meal! 2/26/2004-I overcooked it, so it was on the dry side. Very disapointed this time.
I used cranberry raspberry juice since that was what I had, and then cut the sugar altogether. It came out great. The gravy was thick enough to use as a sauce without thickening & we didn't use it over potatoes. I did a mushroom/orzo pilaf instead. Leftovers are great.
wow, this is the Best pork roast receipe. The only thing I did different is cut down the sugar by half. The only juice I had was orange and it worked great. Thanks so much for sharing. Darlene
