Reviewed: Nov. 17, 2008

Best meal I have made yet!!

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mel66

Cooking Level: Intermediate

Home Town: Wyoming, Michigan, USA

Living In: Belding, Michigan, USA

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Reviewed: Nov. 14, 2008

I can't understand the hype over this recipe. I cooked on low for 7 hrs. The pork was dry and essentially flavorless.

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khughes

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Reviewed: Nov. 14, 2008

This was pretty good. I would definitely recommend making the sauce thicker and spooning it over the slices. The flavor is VERY mild if you don't do this. We had it with stuffing which seemed to be the perfect side! I also used the whole berry cranberry sauce.

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ALYSSA

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Nov. 12, 2008

This turned out really good. I salted and peppered pork loin before cooking. I also used Catalina dressing (I like Catalina better than plain French because Catalina is tangy). I also added several good "shakes" of crushed red pepper to the cranberries and dressing. I did add the onions, but I think next time I will try it without them. I cooked on high for 4 hours and it was perfect (did fall apart like pulled pork, not able to slice it). Once it was done cooking, I took the gravy (which was very thin) and put in a pan with some corn starch and cooked until thick. By adding the crushed red pepper, I had a tangy, sweet, spicy gravy. Served with sweet potatoes, green beans and rolls. BOY WAS IT GOOD!!

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Stefanie

Cooking Level: Intermediate

Home Town: Borger, Texas, USA

Living In: Ripon, California, USA

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Reviewed: Nov. 6, 2008

just had to say that I fixed this tonight and wow. I did not have the dressing so I used cranberry juice instead. I also cut up about 1 jalepeno pepper into pot for an added bit of warmth (seeded and cut small). turned out Great. fixed rice pilaf to go with and had an easy dinner waiting for me when I got home just had to fix pilaf.

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GERENAK

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Reviewed: Nov. 4, 2008

Wow! I'm shocked at how good this is! Following advice of others, I used whole cranberry sauce and browned the meat first. I cooked on high 4 hours, and left to warm for 2 more. I used a pork loin roast, and it was fantastic. No issues with meat falling apart, but it was OH SO TENDER!

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dhay616

Cooking Level: Expert

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Reviewed: Nov. 3, 2008

Adding to the dinner lineup! This recipe was delicious. The only modification I made during cooking was seasoning the pork with McCormick's Savory Rub. I cooked it for 8 hours on Saturday, sliced it up and left it in the fridge in the crockpot overnight. Then I heated it on low a few hours Sunday, put the sauce in a pot with a packet of McCormick's pork gravy and about 2 tbsp of flour, served it up with mashed potatoes, sauerkraut, and greenbeans almondine for the tastiest pork dinner I've ever had! I will be making this frequently.

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amyshealinggifts

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Reviewed: Oct. 28, 2008

I can not give this recipe an honest rating since Wal-mart did not have any canned cranberry, just the jellied cranberry. But the pork was on sale so I wanted to use it. So I used a jar of the Great Value Pineapple Salsa and added several cloves of crushed garlic. It was delicious. Family loved it that night and for sandwiches later.

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agadally

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Reviewed: Oct. 28, 2008

fair.

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jj

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Reviewed: Oct. 27, 2008

I have made this recipe more often than any recipe taken from this site. We raved about it and even enjoyed the leftovers. I served it with mashed potatoes, peas and salad and even our 10 year old granddaughter loved it. This is a keeper for us. Thank you

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SMAGACIE66

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Reviewed: Oct. 26, 2008

This was fantastic. Next time I will lighten up on the French dressing but overall, excellent.

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sheford

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Reviewed: Oct. 22, 2008

i thought this was soooo yummy. i had to share it with 2 neighbors and they both went to get ingreients to make it for their families for dinner. i made it with chicken because i am not a huge pork fan, i also doubled the cranberry and dressing because i was scared it wouldnt be enough liquid in the crock pot. served with steamed carrots and stuffing on the side this is a keeper.thanks for sharing.

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southerngirl

Cooking Level: Intermediate

Home Town: Melrose, Massachusetts, USA

Living In: Maysville, North Carolina, USA

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Reviewed: Oct. 21, 2008

This was good. I made a mistake and put a 8 oz bottle of french dressing, so I doubled the cranberry sauce. Seasoned the pork tenderloin before putting it in the crock pot. Have to believe it is even better if I had put in the right amount of dressing. Nevertheless it is still good.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Oct. 20, 2008

This was quite tasty. The pork came out tender and not too sweet. I added some minced garlic and salt and pepper for flavor. I was afraid the color would be red after mixing the cranberry and French dressing, but after cooking it turned a nice light brown color. I would make this again!

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Beth

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Oct. 20, 2008

OMG!! This was fantastic! My two year old had 3rds!! Followed the recipe... didn't make any changes. I actually preped it weeks in advance and froze it in a ziploc bag. When I was ready to use, I just thawed and dumped the bag into my slow cooker... no muss, no fuss! Will definitely be making this a staple at our house!

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WDSCULLY

Cooking Level: Expert

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Reviewed: Oct. 19, 2008

This sounded so strange to me, but I went ahead and tried it, and I'm so glad I did! My family loves it. I use a sweet onion (like a walla-walla) instead of a regular onion, as I find it's a little sweeter, and a little less overpowering that way. I also like to use whole cranberry sauce. The whole cranberries floating in the sauce are a nice touch. Also, I prefer cooking it for four hours on high instead of for 8 hours on low. It is still moist, but the roast stays firmer, allowing you to slice it. When you cook the pork for 8 hours, it tends to shred, and you lose that roast consistency. This recipe yields a lot of sauce - great for pouring over the meat, and also over mashed potatoes or rice! It heats up well the next day.

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sunder_mom

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Reviewed: Oct. 19, 2008

I have been making this for a couple of years. The first time I made it was for a family party. All the guest raved over it. I do brown the roast before I put it in the slow cooker and use whole cranberry sauce instead of jellied. I will make this all through the fall and winter.

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Sheri

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Reviewed: Oct. 13, 2008

Maybe I did something wrong, but this wasn't as good as I expected - the tenderloin came out dry. I probably should have doubled the sauce so the meat was completely submerged in the sauce, but I don't think I'll make it again.

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SFGIRL

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Reviewed: Oct. 10, 2008

I only had a 2 1/2 lb roast,I rubbed the pork roast with salt,pepper,and a lot of (probably about 2 tbsps) minced garlic,then mixed a can of whole craberry sauce,the 1/3 cup french dressing,and 1 chopped onion together and poured it over the pork roast and let it sit in the frig for about an hour,then baked it at 350 for 1 hour covered and 30 minutes uncovered.It came out perfect!I served it with mashed potatoes and green beans.Made the left overs into pulled pork sandwiches on onion rolls.

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