Cranberry Pork Roast

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.

Yield: 12 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 33%
  • Fat: 9.3g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 23.5g
  • Carbohydrate: 17g
  • Fiber: 0.0g
  • Cholesterol: 68mg
  • Iron: 0.0mg
  • Sodium: 169mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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