Cranberry Pork Roast
- Servings: 8 - 10
- Course: Main Dish
Reynolds Kitchens tip
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- Reynolds® Slow Cooker Liner
- 1 3- pound boneless pork top loin roast (double loin, tied)
- 1 tablespoon cooking oil
- Salt and ground black pepper
- 1 16-ounce can whole cranberry sauce
- 1/2 cup cranberry juice
- 1/4 cup sugar
- 1 teaspoon dry mustard
- 1/4 teaspoon ground cloves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Hot cooked rice pilaf, rice or noodles (optional)
In a large skillet, cook pork in hot oil over medium heat until well browned on all sides.
Place pork in a 4- to 5-quart slow cooker; sprinkle lightly with salt and pepper.
In a medium bowl combine cranberry sauce, cranberry juice, sugar, mustard and cloves. Pour over roast.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
Transfer meat to a platter; cover and keep warm.
Skim fat from juices. Measure 2 cups of juices; transfer to a medium saucepan. Combine cornstarch and water in a small bowl; add to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with roast and, if you like, rice pilaf, rice or noodles.
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