Monday, October 5, 2015

Cranberry Pork Loin {Crock pot!}

This recipe has so many things going for it:
-it cooks all day while you are at work or doing other things
-it features an inexpensive cut of meat
-the sauce is excellent on potatoes
-cranberry - what could be better?
-did I mention it cooks all day without any help from you?

We loved this served with mashed potatoes and green beans. Embrace fall and your crock pot and have a fantastic dinner, even on a week night!

Get more inspiration at Clever Chicks, Create Link Inspire, Hearth and Soul.

Cranberry Pork Loin

3 pound pork loin
1 can whole berry cranberry sauce
1/2 cup water
1/4 cup sugar
1 tsp. dijon mustard
1/2 tsp. ground cloves
2 Tbsp. cornstarch
2 Tbsp. cold water

Place roast in slow cooker. In a medium size bowl mash cranberry sauce; stir in 1/2 cup water, sugar, mustard and cloves until mixed. Pour mixture over pork loin. Cover and cook on low for 6-8 hours.

Remove pork loin from crock pot to platter, shred, and cover with foil to keep warm. Pour liquid from the crock pot into a medium saucepan and bring to a boil over medium heat.

In a small bowl combine cornstarch and cold water to make paste. Stir paste mixture into saucepan. Cook and stir until thickened. Serve with pork.

Recipe Source: Adapted from Julie's Eats and Treats


  1. Could you make this using jellied cranberry sauce???? My husband has a condition called Gastroparesis, and as a result he cannot have whole cranberries (it's the skins that are a problem.)

    1. Hi Lora, yes, in fact the original recipe called for jellied sauce. I used whole berry cause that's what I had on hand and what I prefer. But use jellied! I hope you'll make this and enjoy it.

  2. Cranberry Pork Loin recipe looks and sounds mouthwatering. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick

  3. Delicious thank for sharing with Hearth and soul blog hop, pinning and tweeting.


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