Ingredients for Cranberry Pork Roast
- Pork Loin Roast
- Jellied Cranberry Sauce
- 1/4 cup brown sugar, packed
- 1/2 cup cranberry juice cocktail
- Dry Mustard
- Ground Cloves
- 2 tablespoons cornstarch
- Cold Water
- Salt and pepper to taste
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How to Make Cranberry Pork Roast
- Place pork roast in a slow cooker.
- In a medium bowl, mash 1 (12 ounce) can whole berry cranberry sauce. Stir in 1/4 cup packed brown sugar, 1/2 cup cranberry juice cocktail, 2 tablespoons Dijon mustard, and 1 teaspoon ground cloves.
- Pour cranberry mixture evenly over the pork roast in the slow cooker.
- Cover and cook on low for 6-8 hours, or until the pork is fork-tender and reaches an internal temperature of 145°F (63°C).
- Remove the roast from the slow cooker and keep warm. Tent loosely with foil.
- Skim excess fat from the cooking juices in the slow cooker.
- In a 2-cup measuring cup, combine 1 cup chicken broth and enough water to reach the 2-cup mark.
- Pour the broth mixture into a saucepan and bring to a boil over medium-high heat.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2-3 tablespoons of cold water until smooth to form a slurry.
- Gradually whisk the cornstarch slurry into the boiling broth, stirring constantly.
- Reduce heat to low and simmer, stirring continuously, until the sauce has thickened (about 1-2 minutes).
- Season the gravy with salt and pepper to taste.
- Slice the pork roast and serve, drizzled with the delicious cranberry sauce.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
286g
Fat
50g
Carbs
25g
