Cranberry Pork Roast
Cranberry Pork Roast offers a delightful combination of tender pork and tangy cranberry flavors, making it perfect for festive occasions or family dinners. The sweet and savory glaze pairs beautifully with the juicy roast, appealing to those who enjoy hearty, flavorful dishes with a hint of holiday spirit.
Ingredients
Instructions
- Place the pork roast in a slow cooker.
- In a medium bowl, mash the jelled cranberry sauce; stir in sugar, cranberry juice, dry mustard, and ground cloves.
- Pour the cranberry mixture over the pork roast.
- Cover and cook on low for 6 to 8 hours until the pork is tender.
- Remove the roast and keep warm.
- Skim fat from the cooking juices.
- Measure 2 cups of the juices, adding water if necessary, and pour into a saucepan.
- Bring the mixture to a boil over medium-high heat.
- Combine cornstarch with cold water to make a slurry.
- Stir the slurry into the boiling juice to thicken the gravy.
- Cook and stir until the gravy is thickened.
- Season the gravy with salt.
- Serve the sliced pork with the cranberry gravy.
Tips & Substitutions
For a twist, try using orange marmalade instead of jelled cranberry sauce for a citrusy flavor. If you prefer a less sweet gravy, reduce the sugar by half or substitute with honey. Ensure the pork is cooked to an internal temperature of 145°F for optimal tenderness. Browning the pork before adding to the slow cooker can enhance flavor. This dish pairs well with sides like Cold Broccoli Salad.
Serving Suggestions
Serve the sliced pork roast topped with the thickened cranberry gravy. This dish goes wonderfully with roasted vegetables or mashed potatoes for a hearty meal. For a lighter option, pair it with a Fresh Broccoli Mandarin Salad for a refreshing contrast. This recipe is great for gatherings, and leftovers can be used in sandwiches or salads.
Storage & Reheating
Leftover cranberry pork roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork in a skillet over low heat, adding a splash of cranberry juice or broth to keep it moist. Alternatively, you can reheat in the microwave in short intervals until warmed through, ensuring not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Pork Roast contains roughly 135 calories, with 3g protein, 33g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (37% of the Daily Value) and vitamin C (29% of the Daily Value), and a good source of iron and calcium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use a pork shoulder or tenderloin if you prefer. Just adjust the cooking time accordingly, as different cuts may require different cooking durations. The key is to ensure the meat is tender and fully cooked.
Is it possible to make this dish in the oven instead of a slow cooker?
Absolutely! You can roast the pork in the oven at 325°F for approximately 1.5 to 2 hours or until the internal temperature reaches 145°F. Baste the pork with the cranberry sauce mixture every 30 minutes for added flavor and moisture.
Can I freeze the leftovers?
Yes, you can freeze the leftover pork and gravy. Place them in an airtight container or freezer bag, and they will last for up to 3 months. Thaw in the refrigerator overnight before reheating to maintain the best flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).