There's nothing better than a roast pork for a holiday dinner. This cranberry pork roast recipe is particularly great.

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Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves.

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  • Place pork roast in a large, roasting pan. Pour cranberry sauce mixture over the roast.

  • Cook at 275 degree F (135 degrees C) for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm.

  • With a metal spoon, skim the fat from the liquid in the roasting pan. Pour 2 cups of the remaining roasting liquid (add water to fill out the measure if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with the roast.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

370 calories; 6.1 g total fat; 107 mg cholesterol; 110 mg sodium. 43.8 g carbohydrates; 34.3 g protein; Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/20/2006
This has become one of our favorite recipes. I use a crock pot so I only use about half of the sauce while cooking and use the other half as garnish when serving. I omit the cloves and add 10 to 12 drops of hot sauce and I also use whole cranberry sauce rather than the jellied. Read More
(52)

Most helpful critical review

Rating: 2 stars
12/10/2006
Cooked in a roaster oven for just under 6 hours and had a wonderfully tender roast but almost no flavor to the roast and the sauce is sooooo boring! We tried to figure out what to add but it's not good enough to even bother with. Read More
(7)
43 Ratings
  • 5 star values: 21
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
11/20/2006
This has become one of our favorite recipes. I use a crock pot so I only use about half of the sauce while cooking and use the other half as garnish when serving. I omit the cloves and add 10 to 12 drops of hot sauce and I also use whole cranberry sauce rather than the jellied. Read More
(52)
Rating: 5 stars
11/20/2006
This has become one of our favorite recipes. I use a crock pot so I only use about half of the sauce while cooking and use the other half as garnish when serving. I omit the cloves and add 10 to 12 drops of hot sauce and I also use whole cranberry sauce rather than the jellied. Read More
(52)
Rating: 5 stars
01/03/2007
I too did this a little differently. I read that someone else had soaked the roast in brine first so I did that too (1 quart water 1/4 table salt 1/4 brown sugar and some rosemary for a 1.5 lb roast). Instead of cranberry sauce I used some cranberry/orange relish that was leftover from Christmas. I combined the relish with the juice sugar mustard and cloves. I roasted the meat for about 2 hours and then served it right from the oven (I omitted the cornstarch and water at the end of the recipe). The result was the juciest roast I've ever made with a delicious cramberry crust on top that tasted sweet and delicious. The roast had a slight rosemary flavor and was nicely complimented by the cranberry. This was such a hit that even my picky little 4 year-old ate it! I'm sure the original recipe that is posted is yummy but the way I made it was so good I'll have to do it again this way next time. Read More
(30)
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Rating: 4 stars
01/06/2003
Made this for a dinner party last night. Used a 4-1/2 lb. loin pork roast without the bone. For a party of six we just made it with only one slice of meat leftover. The cranberry glaze did wonderful things to the roast. Very flavorful. I added additional cranberry juice to the pan half way through roasting. Read More
(29)
Rating: 5 stars
11/10/2006
I made this for 50 people at our church. It got rave reviews. I used 3 whole boneless pork loins. The only thing I changed was to brine the roasts in salt brown sugar garlic and rosemary for 3 hours and I also added rosemary to the cranberry glaze. I will definately use this recipe again. Read More
(17)
Rating: 5 stars
01/03/2003
This is wonderful! I cook for the Sr. Center in my town and today I made this roast with cranberry glaze and I was told it was the best meal they have ever had at the center. Thank you for the great idea!!!! I am feeding it to my kids tonight. Read More
(15)
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Rating: 4 stars
07/31/2005
Oh so delicious! I've used pork ribs and even pork chops in the slow cooker with excellent results! This one is a keeper. Thanks! Read More
(10)
Rating: 5 stars
09/27/2006
This was fabulous! I made one change as I forgot to buy cranberry juice so used fresh orange juice instead. Everyone raved about how tender the pork was. Thanks. Read More
(10)
Rating: 5 stars
05/09/2006
I make this in the slow cooker and it's a hit everytime!! Read More
(8)
Rating: 4 stars
02/21/2004
I have used this recipe for years now it's so good everytime. But I use the crockpot for this, everything the same except halve the ingredients and use a 2 lb rolled pork loin roast. Read More
(8)
Rating: 2 stars
12/10/2006
Cooked in a roaster oven for just under 6 hours and had a wonderfully tender roast but almost no flavor to the roast and the sauce is sooooo boring! We tried to figure out what to add but it's not good enough to even bother with. Read More
(7)