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Cranberry Pork Roast
SUBMITTED BY:
sydny
PHOTO BY:
Valerie's Kitchen
"Guests will rave about this tender roast, and you'll love preparing it because it's so simple. The gravy is delicious over creamy mashed potatoes."
RECIPE RATING:
Read Reviews
(243)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 (2.5 pound) boneless rolled pork loin roast
1 (16 ounce) can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste
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DIRECTIONS
Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat.
Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.
FOOTNOTES
© 2002 Reiman Media Group, Inc.
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REVIEWS
Reviewed on dec. 28, 2002 by
MEG1014
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MEG1014
dec. 28, 2002
Okay, I have two reviews...kind of...one, before I prepared this I gave it to my mother who a)cooked it in the oven w/ foil, b)Made it with whole cranberries and c)used 1/4 cup of sugar. She had 6 guests over and they all loved it and begged for the recipe! I made it today in my slow cooker with jellied and a little over a fourth of sugar and it was tender and amazing! I cooked it on low for 5 and a half hours and it was done(meat thermometer registered at 170). I was incredible and very man friendly! So two points here, if you don't have a slow cooker it is still great in the oven and if you don't have jellied, whole will suffice! Oh and also, to skim fat a paper towel does the trick!
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26 users found this review helpful
Okay, I have two reviews...kind of...one, before I prepared this I gave it to my mother who...
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Reviewed on nov. 14, 2003 by
SEA1964
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SEA1964
nov. 14, 2003
Substituting 1/2 cup Orange Juice for the Cranberry Juice and cutting the clove and sugar (I used brown sugar) measurements in half gave this recipe the added zip & zing it was missing. I also used cranberry sauce (with whole berries) instead of the jellied cranberry sauce. It was supurb!
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18 users found this review helpful
Substituting 1/2 cup Orange Juice for the Cranberry Juice and cutting the clove and sugar (I...
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Reviewed on jan. 29, 2003 by MISTYOHNO
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MISTYOHNO
jan. 29, 2003
I've made this a dozen times and it never fails. I do suggest you make sure the meat is completely covered with the cranberry sauce mixture and check early for doneness. Regardless of the gravy, the meat is soooo tender.
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12 users found this review helpful
I've made this a dozen times and it never fails. I do suggest you make sure the meat is...
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Reviewed on dec. 22, 2003 by
TORA.V
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TORA.V
dec. 22, 2003
I took the advice of others and used the whole berry cranberry sauce, 1/4 c brown sugar, 1/2 c orange juice, 2 cloves of garlic, 1 tsp dry mustard, salt & peppered then braised the roast prior to cooking. I didn't bother to thicken the sauce, just served it over the roast with rice. This was delicious. Ignore any negative reviews this recipe is great for something different (but not too different!)
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11 users found this review helpful
I took the advice of others and used the whole berry cranberry sauce, 1/4 c brown sugar, 1/2 c...
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Reviewed on aug. 22, 2003 by PAULA 03
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PAULA 03
aug. 22, 2003
Easy and tasty recipe. Made the corrections offered by others ( 1/4 c.brn sug., whole cranberry sauce, 2 cloves minced garlic, 1/2 c. OJ. and omitted cloves) I also seasoned with s & p and browned meat on all sides before tossing into slow cooker. Mr. Picky, uh, I mean my husband loved it.
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8 users found this review helpful
Easy and tasty recipe. Made the corrections offered by others ( 1/4 c.brn sug., whole...
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Reviewed on feb. 17, 2003 by WENDYB_09
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WENDYB_09
feb. 17, 2003
I've had a similar recipe for years and have never browned the meat. For variety try adding a can of unsweetened crushed pineapple, juice & all instead of the cranberry juice. Also can add a clove of garlic and some onion...yummy!!
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8 users found this review helpful
I've had a similar recipe for years and have never browned the meat. For variety try adding a...
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Reviewed on mar. 3, 2004 by
laurabora
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laurabora
mar. 3, 2004
My husband and I gave this a 5. We loved the sweet tangy taste of the sauce with the pork. Our housemate gave it a 3 because she enjoys more of a salty taste with her meat instead of sweet. I did as others said and used brown sugar instead of white. I also used 1/2c. of Cranberry juice and 1/2c. of apple juice. And finally I seasoned the meat with salt pepper and garlic powder and broiled the meat for 7 minutes on each side. The final result was delicious. I served this with some stuffing, Potatoes au Gratin and some green beans sauted in some butter, white wine, garlic, salt, pepper, and Ginger. Yumm Yumm!!! Add a side salad and you have a very delicious meal! 2/26/2004-I overcooked it, so it was on the dry side. Very disapointed this time.
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7 users found this review helpful
My husband and I gave this a 5. We loved the sweet tangy taste of the sauce with the pork. ...
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Reviewed on jan. 29, 2003 by SHOCKS4
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SHOCKS4
jan. 29, 2003
wow, this is the Best pork roast receipe. The only thing I did different is cut down the sugar by half. The only juice I had was orange and it worked great. Thanks so much for sharing. Darlene
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7 users found this review helpful
wow, this is the Best pork roast receipe. The only thing I did different is cut down the...
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Reviewed on oct. 11, 2002 by stacey
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stacey
oct. 11, 2002
This was soooooo good!!! We absolutly loved it!! We served the gravy over mashed potatoes----YUMMY! I put only half of the sugar it called for, and was terrific. It probably would still taste good with less sugar.
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6 users found this review helpful
This was soooooo good!!! We absolutly loved it!! We served the gravy over mashed...
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Reviewed on oct. 24, 2005 by Metichoi
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Metichoi
oct. 24, 2005
This was wonderful! I didn't have time to make it a crockpot meal, so I mixed up the sauce (I used whole berry) and other ingredients and poured it over the roast and some cut up squash in a roasting pan. I baked it uncovered in the oven at 325 for 1.5 hours and it came out perfectly!!
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5 users found this review helpful
This was wonderful! I didn't have time to make it a crockpot meal, so I mixed up the sauce (I...
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