Slow Cooker Cranberry Pork Roast Recipe

Print This Post Print This Post
Be Sociable, Share!
Slow Cooker Cranberry Pork Roast Recipe
With the Christmas season being so close time can get a little crunched. At times like these I Love my Slow Cooker. This Slow Cooker Pork Roast recipe is just great. I was kind of surprised that the Onion Soup mix and Cranberries go together so well. It is just delicious. It produces a succulent gravy to serve over Mashed Potatoes. Enjoy

Slow Cooker Cranberry Pork Roast Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 (3-3½ lb) pork loin roast
  • 5 tablespoons oil, divided (or use as much as needed)
  • ½ (1 ounce) package dry onion soup mix
  • fresh ground black pepper
  • 1½ teaspoons garlic powder
  • 8 garlic cloves (optional or use as many as desired, I use lots!)
  • ⅓ cup French dressing
  • 1 tablespoon cornstarch
  • 1 (16 ounce) can whole berry cranberry sauce
Instructions
  1. Using a strainer separate the dried onions from the dry powder; place the dry onions in a separate bowl.
  2. pork roast separating onions
  3. Rub the roast all over with 2 tablespoons oil, then season the pork loin with the onion soup powder, black pepper and garlic powder.
  4. browning pork roast
  5. Brown the roast on all sides in hot oil then allow to cool slightly.
  6. Make small slits all over in the roast, then stuff with garlic cloves.
  7. Place the roast in the slow cooker.
  8. browned roast in slow cooker cranberry sauce mixture
  9. In a bowl whisk the French dressing with the cornstarch until smooth then add in the cranberry sauce and dried onions; mix until combined.
  10. Pour the mixture over and around the pork.
  11. cranberry sauce over roast
  12. Cover and cook on HIGH heat for 4 hours or on LOW for about 7-8 hours or until the pork reaches internal temperature of 160 degrees F.

 

 

 

 

 

Be Sociable, Share!

Comments

  1. Did you use regular or the red French dressing?

  2. I used regular.

Speak Your Mind

*

Rate this recipe: