Cranberry-Glazed Pork Roast
Submitted by denisebode
Slow cooker pork loin roast braised in a sweet cranberry glaze with mustard and cloves, finished with a thickened cranberry pan gravy. Set it and forget it for 6 to 8 hours.
YIELD
12 servingsPREP
30 minCOOK
8 hrsREADY
This is the set-it-and-forget-it holiday roast that makes your house smell incredible all day long.
A boneless pork loin sits in the slow cooker bathed in a cranberry sauce mixture spiked with cranberry juice, dry mustard, cloves, and sugar, braising low and slow for 6 to 8 hours until the meat turns fork-tender.
Once the roast comes out, the braising liquid gets skimmed, thickened with cornstarch, and transformed into a glossy, pourable cranberry gravy that coats every slice.
Serving 12, this is built for holiday gatherings, Sunday suppers, or any occasion where you want a stunning centerpiece without spending all day in the kitchen.
Kitchen Tips
- Use extra-lean boneless pork loin sirloin for the most tender, clean-tasting result
- Skim the fat off the braising liquid with a metal spoon before making the gravy. A fat separator works even better if you have one
- The cranberry gravy is also fantastic spooned over mashed potatoes, making this a complete holiday plate in one recipe
Ingredients
Directions
In a medium bowl, mash cranberry sauce with a fork or a potato masher.
Stir in sugar, cranberry juice, mustard, and cloves.
Place pork roast in slow cooker and pour cranberry sauce mixture over it.
Cook on low setting for 6 to 8 hours or until meat is tender.
Remove roast and keep warm.
With a metal spoon, skim the fat from the liquid in the slow cooker.
Pour 2 cups of the liquid (add water to fill out the measure, if necessary) into a small saucepan.
Bring to a boil over medium-high heat.
Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid.
Continue cooking, stirring constantly, until mixture thickens.
Add salt to taste.
Serve with pork Makes 12 servings.
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