Slowcooker Cranberry Pork Roast

6
Servings
30m
Prep Time
4h
Cook Time
4h 30m
Ready In


"One of my favorite pork roast recipes, and may also be made successfully cooked in the oven at 325 degrees F, if you like lots of gravy then double the cranberry sauce and French dressing"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (317.8 g)
  • Calories 718.2
  • Total Fat - 24.9 g
  • Saturated Fat - 8.6 g
  • Cholesterol - 173.9 mg
  • Sodium - 603.1 mg
  • Total Carbohydrate - 59.1 g
  • Dietary Fiber - 0.6 g
  • Sugars - 34.6 g
  • Protein - 62.2 g
  • Calcium - 74.5 mg
  • Iron - 1.8 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 1.5 mg

Step 1

Using a strainer separate the dried onions from the dry powder; place the dry onions in a small bowl

Step 2

Heat about 3 tablespoons oil in a skillet over medium heat.

Step 3

Rub the roast all over with 2 tablespoons oil or more if desired, then season the pork loin with the onion soup powder, black pepper and garlic powder.

Step 4

Brown the roast on all sides in hot oil then allow to cool slightly or enough for easy handling if stuffing with the garlic cloves (if your cloves are very large I suggest to slice in half).

Step 5

Make small slits all over in the roast, then stuff with garlic cloves (this is only optional).

Step 6

Place the roast in the slow cooker.

Step 7

In a bowl whisk the French dressing with the cornstarch until smooth then add in the cranberry sauce and dried onions; mix until combined.

Step 8

Pour the mixture over and around the pork.

Step 9

Cover and cook on high setting for 4 hours or on low setting for about 7-8 hours or until the pork reaches internal temperature of 160 degrees F.

Tips & Variations


No special items needed.

Related

Bergy

We really enjoyed this recipe. The cranberry sauce is so rich and delicious. My roast must have been smaller than I thought because it was done after 4 1/2 hours on low, I just turned it to warm and it was fine at 6PM dinner time. The roast was served with Peas, carrots and recipe #37524 Gnocchi. Thanks Carole for another enjoyable dinner

review by:
(17 Sep 2012)

Bobbie

Kitten, you need to change the name of this recipe to "Heaven in a Crockpot"!!!! I followed the recipe EXACTLY -- even though the ingredients might sound strange -- PEOPLE -- do NOT change the ingredients or leave anything out!!!! My loin roast was just under 2 pounds but I made the entire recipe --the sauce/gravy is "heaven". I wished I had a larger roast -- my husband and I will be fighting over the leftovers!!! If you don't want to spend a lot of time in the kitchen, but still have a meal that tastes like you did -- here's your chance. This was a breeze and tasted like something I had spent a great deal of time putting together. Thanks, Kitten -- we loved it.

review by:
(12 Jan 2012)

Cheesehead

I was looking for a crockpot pork roast and had a can of jellied cranberry. I made French dressing and blended it with the cranberry to make a sauce. I'm not sure if I didn't use enough salt and pepper, but it wasn't a strong flavor. So next time I would maybe add more of the seasonings? I did take the juice after cooking and thickened it with arrowroot to pour over the roast. It was good.

review by:
(12 Nov 2011)

kellie

My family LOVED this recipe- the pork was moist and the gravy was delicious. Thanks for sharing

review by:
(26 Oct 2011)

carolmarie

I bought a large pork loin and sectioned it in 3 parts for our family. The first one I roasted and it was so lacking in flavor, even after using a rub. For the second piece, I went searching for a recipe that would bring some flavor to this piece of meat and I found it in this recipe! It was excellent, great flavor, meat very tender, and everyone loved it. I followed the recipe to a "T", using only a few slivers of garlic, and it was outstanding! French dressing and cranberries - who would have thought this would be so good!! I can't wait to make this again with the remaining piece of pork. Thanks Kitten for a great recipe!

review by:
(22 Oct 2011)