Reviewed: May 6, 2008

Family loved this recipe. I used to make a recipe just like this with chicken - in the oven. Next time I make this in the crockpot, I think I'll use turkey thighs and breasts.

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lons65

Cooking Level: Intermediate

Living In: Pike Creek, Delaware, USA

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Reviewed: May 5, 2008

Every time I make this I am asked for the recipe! Great with chicken, too.

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JCMOM1

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: May 4, 2008

ok what a wonderful recipe...i did change it some (not much) i did you pork loin with bone in...salted and peppered it the rolled in flour and brown the pork...i cut down on the onion just used 1/2 of a sweet onion ..i cooked it on high for about 5 hours (the pork was 4.30 lbs) and then low for about an hour and added cornstarch toward the end...It was so wonderful!!..Have you watched the TV show "Everyone Loves Raymond" well my mother in law IS Marie and she loved this so much that she raved about it and took seconds and some home with her for the next day...My mother in law is a wonderful Greek cook and she loved this!! So a big thank you for the recipe..I plan on making this ALOT

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LoriK

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Reviewed: Apr. 22, 2008

I gotta say I too was skeptical given the ingredient list, but this was very good. The recipe didn't specify so I used a can of whole cranberry sauce & creamy light french dressing. I love coming home to such wonderful cooking smells and my boss seemed to think it smelled great when I had the leftovers for lunch today. Its a keeper THANKS!!

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bergiejr

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Reviewed: Apr. 15, 2008

not as tart as I would like - maybe try sour cherries instead. Use some cornstarch in the beginning or some flour after it's cooked.... just don't add too much flour - it will taste floury.

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KRGLUNT

Cooking Level: Intermediate

Living In: Fishers, Indiana, USA

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Reviewed: Apr. 15, 2008

Very tasty, certainly easy. I wish I had followed a previous reviewers suggestion to thicken the sauce. It would have been better. Overall, a very good recipe.

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Cindy

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: East Northport, New York, USA

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Reviewed: Apr. 14, 2008

This is my first review. Easy and tasty. My friend who does not eat meat was tempted! I followed the recipe with the addition of 2 T cornstarch to thicken sauce. This one is added to the recipe box. Thanks -

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cmj1969

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Reviewed: Mar. 31, 2008

I was surprised to read that someone else thought this recipe was too sweet. I guess I was expecting it to be sweeter than it was. I added 1/4 c. brown sugar and liked it much better. It also needed salt. I shredded the pork and let it cook a bit longer that way. I liked it served over rice. My husband liked it as a sandwich. We will make it again with these modifications.

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Beth*J

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Reviewed: Mar. 26, 2008

Great flavor! I will try it with chicken the next time.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 25, 2008

My family raved about this recipe. I didn't have any cranberry sauce, so I used Marion Berry jam, no onion, and a Russian type dressing. I also read reviews and added a tablespoon of starch so sauce was not thin and watery. Left overs were used in pulled pork sandwiches that was enjoyed by all. I will make this again.

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mkjvanh

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Reviewed: Mar. 22, 2008

This was yummy and made the whole house smell delish. We will make it again.

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Lynn

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2008

My family enjoyed it, but it was a little too sweet for me. I will probably make it again because it is so extremely simple and my fam did enjoy it.

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AddysMommy07

Cooking Level: Beginning

Living In: Gresham, Oregon, USA

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Reviewed: Mar. 14, 2008

This was AWESOME!!! I don't really like pork but my DH loves it. I thought I would try something new for him and even I loved it! He got up at midnight to eat some leftovers!!

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vwgrl

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Reviewed: Mar. 13, 2008

Tastes pretty good. Instead of French dressing, I substituted Catalina dressing and it turned out well. The dish, however, doesn't look very appetizing - but, looks can be deceiving. Thanks for sharing!

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JENNY8258

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Mar. 10, 2008

So delicious. So Easy. Followed the directions exactly, (except at the end I pulled apart the pork and let it soak in the juices for 1/2 hr) and was astonished at the taste and tenderness

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scottiep1

Home Town: Fresno, California, USA

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Reviewed: Mar. 9, 2008

Awesome! My family loved this recipe - and it was greatly enhanced by the side dishes recommended over and over in the reviews - mashed sweet potatoes and green beans. This is a recipe that will satisfy the WHOLE family - even my children had seconds.

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Jennifer

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Reviewed: Mar. 5, 2008

We all really liked this and it was a nice change from the traditional pork roast. The pork was so tender and it made a great sauce. I served it with Au Gratin Potatoes but next time I will serve it with noodles and pour the sauce over it.

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Katrina/mom of 5

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Bismarck, North Dakota, USA

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Reviewed: Jan. 29, 2008

amazing. i read loads of reviews before i made this, and was a bit skeptical. but once it hit my lips...so good. i did make a few changes that were suggested by other readers: no onion, added 2 tbls cornstarch, salted/peppered and seared the loin prior to putting it the pot. my boyfriend said this was the best thing i have made for him recently, which says a lot. cooked for 4 hours on high, till 160, and it was perfect. moist, fell apart with the fork. just great. highly recommended. this one gets saved in the "make again" file!!

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JunkyVanRobot

Cooking Level: Intermediate

Home Town: Murrieta, California, USA

Living In: Camarillo, California, USA

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Reviewed: Jan. 24, 2008

Excellent flavor and so easy! I used a peppercorn pork tenderloin.

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kml

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Reviewed: Jan. 21, 2008

I thought this was a great dish. As suggested by others, I seasoned my pork butt boneless chops well and browned them first. I never add onions to a slow cooker, as I find the long cooking time makes changes and strengthens their flavour to the point that it overwhelms the food. I added one T cornstarch at the beginning and needed a second to thicken the gravy at the end. We made paninis with the leftover, adding some purple onion and mozzerella, then used the left over sauce for dipping. Two great meals, very little trouble. Thanks for the recipe. I will definately make this again.

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2boys1cat

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Slow Cooker Cranberry Pork

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