Slow-Cooked Cranberry Pork Roast

The traditional aromas of fall and winter will waft through the air with this slow cooker recipe. Serve with mashed potatoes and green bean casserole.

Recipe Ingredients:

1 (3 pound) boneless rolled pork loin roast
1 (16-ounce) can jellied cranberry sauce
1/2 cup granulated sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
1 teaspoon salt, or to taste

Cooking Directions:

1. Place pork roast in a slow cooker.
2. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6 to 8 hours or until meat is tender. Remove roast and keep warm.
3. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat.
4. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. (Gravy is delicious over mashed potatoes.)

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): 367.3 calories; 18% calories from fat; 7.3g total fat; 107.2mg cholesterol; 346.7mg sodium; 658.1mg potassium; 38.4g carbohydrates; 0.6g fiber; 35.9g sugar; 37.7g net carbs; 36.0g protein.

Recipe provided by Wisconsin State Cranberry Growers Association; through ARA Content. Photograph provided courtesy of National Pork Board.