Cranberry Pork Roast

Oxmoor House
You don't have to brown the roast before putting it in the slow cooker. However, browning the outside of the roast does add a rich caramelized flavor to the meat.
12 servings


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Cooking spray
1 (3-pound) boneless pork loin roast, trimmed
1 (16-ounce) can jellied whole-berry cranberry sauce
1/4 cup steak sauce
1 tablespoon brown sugar
1 teaspoon prepared mustard
2 tablespoons water
2 tablespoons cornstarch


1. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add roast; cook until browned on all sides. Place roast in a 4- to 5-quart electric slow cooker coated with cooking spray.

2. Combine cranberry sauce and next 3 ingredients; pour over roast. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 to 5 hours. Remove roast from sauce; cover roast, and keep warm.

3. Combine water and cornstarch, stirring until smooth. Stir cornstarch mixture into sauce in slow cooker. Pour mixture into a 1-quart microwave-safe glass measure. Microwave at HIGH 2 minutes, stirring after 1 minute. Serve roast with gravy.

Created date

April 2008

Nutritional Information

Calories 252
Caloriesfromfat 33 %
Fat 9.3 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.5 g
Carbohydrate 17 g
Fiber 0.0 g
Cholesterol 68 mg
Iron 0.0 mg
Sodium 169 mg
Calcium 0.0 mg