Cranberry Glazed Roast Pork

Read Reviews (8)

"There's nothing better than a roast pork for a special occasion dinner." — Inspired By Home Cooks

Directions

Mash cranberry sauce with a fork or a potato masher. Stir in SPLENDA® Granulated Sweetener, cranberry juice, mustard, and cloves.
Place pork roast in a large, roasting pan. Pour cranberry sauce mixture over the roast.
Cook at 275 degree F (135 degrees C) for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm.
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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Footnotes

This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
Serving Size: 4 oz prepared roast pork, 2 tablespoons sauce

Reviews More Reviews

Most Helpful Positive Review

Dec 28, 2010

This is incredible. I ordered a ham for Christmas dinner and it didn't show up so I had to improvise. I ran to the store and picked up a pork roast and then jumped on my Allrecipes. What a hit. The only thing I did different was to cook it in the slow cooker.

—RandySweet

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Most Helpful Critical Review

Feb 22, 2010

Wile the cranberry gave the pork a good flavor it was the only flavor it had and was a little simple tasting, I also had a tuff time getting glaze to stick to roast.

—blackstar

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11 Ratings

Dec 07, 2010

I cut out all the sweetener because the jellied cranberry sauce is sweet enough. I also increased the cranberry juice and used light cranberry juice. I cooked it in the slow cooker instead of the oven. Don't neglect the sauce, because pork roast is essentially tasteless unless it's seasoned somehow.

—SIGNEZ

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Nov 10, 2010

I cut this recipe in half, except for the mustard powder and the ground cloves. This helped balance out the sweet taste. I also used regular sugar instead of Splenda, since Splenda is sweeter, and the previous comments stated that this recipe was very sweet. My family enjoyed this recipe overall, and requested that I make it again!

—Amanda Casella

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Oct 06, 2009

I only had a 7lb pork roast bone in. So I doubled the recipe and cooked longer. It was wonderful. The entire family loved it. Had a really great flavor. Nancy

—nancye49

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Oct 20, 2010

I've made this with a different twist. I used whole cranberry sauce and added some hot sauce and onions. You can thicken the cranberry sauce with cornstarch like gravy. yum

—spcoppola

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Jan 11, 2010

Way too sweet. Would not make again.

—Rae812

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Jul 05, 2011

Loved this roast! It was great to try something different with a pork roast! I just sliced the roast and put it in the slow cooker and added salt, pepper, and a can of crannberry sauce on top and cooked on slow for 6 hours! It was so sweet and delious! Perfect with mashed potatoes!

—123heather123

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Nutrition

Calories
338 kcal
17%

Carbohydrates
35.7 g
12%

Cholesterol
107 mg
36%

Fat
6.1 g
9%

Fiber
0.9 g
4%

Protein
34.3 g
69%

Sodium
110 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Glazed Roast Pork

Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories: 338
Calories from Fat: 55

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 2g 10 %
Cholesterol 107mg 36 %
Sodium 110mg 4 %
** Potassium 674mg 19 %
Total Carbohydrates 35.7g 12 %
Dietary Fiber 0.9g 4 %
Protein 34.3g 69 %
Sugars 33.1g
** Vitamin A < 1 %
** Vitamin C 11 %
** Calcium 2 %
** Iron 18 %
** Thiamin 158 %
** Niacin 130 %
** Vitamin B6 80 %
** Magnesium 17 %
** Folate < 1 %

* 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.