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Roast Pork with Cranberry Glaze

Roast Pork with Cranberry Glaze

"There's nothing better than a roast pork for a holiday dinner. This cranberry pork roast recipe is particularly great."
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servings 370 cals
Serving size has been adjusted!
Original recipe yields 11 servings


  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves.
  2. Place pork roast in a large, roasting pan. Pour cranberry sauce mixture over the roast.
  3. Cook at 275 degree F (135 degrees C) for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm.
  4. With a metal spoon, skim the fat from the liquid in the roasting pan. Pour 2 cups of the remaining roasting liquid (add water to fill out the measure if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with the roast.

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Read all reviews 28
  1. 36 Ratings

Most helpful positive review

This has become one of our favorite recipes. I use a crock pot so I only use about half of the sauce while cooking and use the other half as garnish when serving. I omit the cloves and add 10 t...

Most helpful critical review

Cooked in a roaster oven for just under 6 hours and had a wonderfully tender roast, but almost no flavor to the roast and the sauce is sooooo boring! We tried to figure out what to add, but it'...

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This has become one of our favorite recipes. I use a crock pot so I only use about half of the sauce while cooking and use the other half as garnish when serving. I omit the cloves and add 10 t...

I too did this a little differently. I read that someone else had soaked the roast in brine first so I did that too (1 quart water, 1/4 table salt, 1/4 brown sugar, and some rosemary for a 1.5 ...

Made this for a dinner party last night. Used a 4-1/2 lb. loin pork roast without the bone. For a party of six we just made it with only one slice of meat leftover. The cranberry glaze did wo...

I made this for 50 people at our church. It got rave reviews. I used 3 whole boneless pork loins. The only thing I changed was to brine the roasts in salt, brown sugar, garlic and rosemary for 3...

This is wonderful! I cook for the Sr. Center in my town and today, I made this roast with cranberry glaze and I was told it was the best meal they have ever had at the center. Thank you for the ...

Oh so delicious! I've used pork ribs and even pork chops in the slow cooker with excellent results! This one is a keeper. Thanks!

This was fabulous! I made one change as I forgot to buy cranberry juice, so used fresh orange juice instead. Everyone raved about how tender the pork was. Thanks.

I make this in the slow cooker and it's a hit everytime!!

I have used this recipe for years now it's so good everytime. But I use the crockpot for this, everything the same except halve the ingredients and use a 2 lb rolled pork loin roast.

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