Cranberry Pork Roast


Guests will rave about this tender roast, and you'll love preparing it because it's so simple. The gravy is delicious over creamy mashed potatoes.

4 servings


  • 1 (2.5 pound) boneless rolled pork loin roast

  • 1 (16 ounce) can jellied cranberry sauce

  • ½ cup sugar

  • ½ cup cranberry juice

  • 1 teaspoon dry mustard

  • ¼ teaspoon ground cloves

  • 2 tablespoons cornstarch

  • 2 tablespoons cold water

  • salt to taste


  1. 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 6-8 hours or until meat is tender.

  2. 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.

  3. 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.


(C) 2002 Reiman Media Group, Inc.

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