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

More From Oxmoor House

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


  • 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cranberry Pork Roast Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy