My great-grandmother passed down this as a traditional family favorite. Christmas songs and my preferred hot spiced tea signal the start of the season. For me, this is a perfect seasonal comfort drink! I favor using pulp-filled fresh juices. Different tastes are present. It’s preferable to use canned pineapple in mild syrup. The pineapple pieces should be set away for the remainder of your holiday baking. Reheat leftovers in the refrigerator as required.
| Prep Time: | 15 mins |
| Cook Time: | 6 hrs 10 mins |
| Total Time: | 6 hrs 25 mins |
| Servings: | 6 |
Ingredients
- 1 (16 ounce) can jellied cranberry sauce
- ½ cup cranberry juice
- ¼ cup white sugar
- 1 teaspoon dry mustard
- ¼ teaspoon ground cloves
- salt to taste
- 1 (1 1/2-pound) boneless pork loin roast
- ¼ cup water, or as needed (Optional)
- 2 tablespoons cold water
- 2 tablespoons cornstarch
Instructions
- Mash cranberry sauce in a bowl; stir in cranberry juice, sugar, mustard, cloves, and salt.
- Place pork roast into a slow cooker and pour cranberry mixture over top. Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
- Skim fat from cranberry sauce in the slow cooker. Transfer sauce to a 2-cup liquid measure; add water if needed to reach the 2-cup mark. Pour into a saucepan and bring to a boil.
- Whisk 2 tablespoons cold water and cornstarch into a paste; add to cranberry sauce. Cook and stir over medium-low heat until thickened, 5 to 10 minutes.
- Slice pork and serve with cranberry sauce.
Reviews
This recipe is delicious! I have cooked this for years for Christmas day dinner. I add a diced onion and a little bit of garlic powder and that’s all that I do differently. If you haven’t tried this, you’ve got to! It is so delicious with mashed potatoes, corn, and green beans. It is so perfect for Christmas.
My family loves this!!
My husband liked it even with cranberry sauce. Yes, I would definitely make again and recommend.
Easy and delicious! I will make this recipe again. I would like try it using fresh cranberries
This was delicious! We ate it as a roast for dinner, then shredded up the leftovers to make sandwiches later in the week.
Delicious- everyone in my fam loved this. I did make several of the changes mentioned in comments: made my own cran sauce (2 c cran, 1 c water, 1 c brown sugar), omitted the extra 1/4 c sugar and cran juice, instead added 2T frozen OJ concentrate and grated rind of 1 orange, added 1/4t salt and 1/4t pepper. I also browned the pork on all sides and poked several holes in it before placing it in crock.
Didn’t add the cranberry juice. But everyone loved this recipe! Will Make again as it was very good!
I’m a retired personal chef and rarely use a recipe as is…..but…..this one made sense to me and I had homemade cranberry sauce left over and waiting for something fun to do with it. Welllllll…..all I did was add cubed potatoes on top with sliced onions over everything. Cooked in hot pot for an hour….and presto! Came out great and will do often! Also, the potatoes sitting on top absorbed the wonderful flavor above and below, and were some of the best I’ve had in a long time. Highly recommend this recipe with the potato/onion additions!
Made this today. Changed it up a bit. Used honey instead of sugar and added a Tablespoon of Dijon mustard instead instead of mustard powder
I have made this recipe many times, however, I do double the sauce. I serve with garlic mashed potatoes, fresh green beans, salad and a wonderful white wine. My children love it. Making it for Christmas dinner this year.
I had leftover homemade cranberry sauce from Thanksgiving and a small pork loin roast that I defrosted from the freezer. I didn’t have cranberry juice, though, so I substituted it with the equivalent amount of water plus about a quarter cup of dried cranberries. Be sure to taste test the sauce while adding the sugar (cranberry sauces can be quite sweet) and check for doneness before the slow cooker’s scheduled quit time. Mine was done in 4 rather than 6 hours. . My cranberry pork dish turned out great — tender and delicious.
I made this but the family did not like it. They begged me to go back to my original recipe which is one can of cranberry sauce with the berries mixed with one envelope of onion soup mix and 8 ounces of French dressing stir that all together pour over the roast cook on low for six hours. Delicious!
I made this following directions as written. I did fork the roast as previous review had commented and it was delicious. The gravy was very good. My husband enjoyed also. Meat was very tender. I had a 2.5 pound roast so I doubled everything.
SOOOOOO yummy. so simple, and i threw in some onion slices just because
I’ve made this several times. It’s a nice change for a holiday meal. The sauce makes a great gravy on potatoes. I use orange juice instead of cranberry, and a little less sugar. I cut the meat into thick slabs, across the grain, to make it less stringy and easier to serve. Also gets more flavor into the meat.
It was tasty, but needed just a little tang or zip. I omitted the sugar thinking it would be too sweet and I’m glad I did; it was plenty sweet without it! Next time, I’ll take the advice of others and add a bit of orange juice and zest to give it that extra “something” that was missing (for my tastes). I will definitely be making this again!
This was the simplest and most moist and delicious pork roast. A lot of the reviews said it was bland, but I only made a couple of tiny changes and it turned out spectacular. I used leftover homemade cranberry sauce that I had frozen (rather than a can). My sauce had been made with orange juice, and I also substituted orange juice for the cranberry in the recipe. I also added 1/4 C of red wine vinegar. Cooked on high for about 5 hours. I didn’t even bother adding thickener to the sauce – just spooned it over the sliced roast. So yummy.
This recipe – as is – was a hit at a dinner party! Last time I made it, I used a 4.9 lb. tenderloin. After we ate our share, we froze the rest and will make a pulled pork meal from it. Yummmm!
I omitted the sugar. Loved the tangy flavor.
This recipe is great but I made a few adjustments. Instead of cranberry juice I used chicken broth and before I put the lid on I sprinkled dry Rosemary and thyme over the roast! It was delicious with great flavor!
Recipe was great! Only change I made was added water instead of cranberry juice and cinnamon instead of cloves. Sauce was great on rice.