Recipe by Dave Dallas
The sweetest pork roast you will ever taste and I guarantee it! This recipe has garnered more accolades than any other I have posted! In particular, if you want to make your Easter, New Years, or just this Sunday's dinner a memorable one...look no further!
Top Review by Beans N Rice
I have been looking for something Christmas Dinner worthy but without the labor intensy and this is perfect! We just tried it out tonight and its great. I hate it when people substitute but I did use a bag of whole cranberries from the freezer in place of the canned. I used only 1/2 c sugar because of the reviews that I had read it was both tart and sweet. I test drove it with rosemary roasted potatotes and 2 sides of green beens and asparagus and it was really a grand slam. Thanks so much for posting this! I cant wait for a carefree Christmas dinner! Laurah
- 1 (3 -4 lb) rolled boneless pork loin roast (or any cut pork roast)
- 1 (16 ounce) can whole berry cranberry sauce
- 3⁄4 cup sugar
- 3⁄4 cup cranberry juice, plus
- 2 cups cranberry juice, for marinade
- 1 teaspoon ground mustard
- 1 teaspoon freshly cracked black pepper
- 1⁄4 teaspoon ground cloves
- 1⁄4 cup cornstarch
- 1⁄4 cup cold water
- sea salt (to taste)
Directions See How It's Made
- Cover roast with 2 cups (or as needed) cranberry juice and marinate overnight in covered container.
- Discard marinade and place roast in crock pot.
- Combine the cranberry sauce, sugar, 3/4 cup cranberry juice, mustard, pepper and cloves; pour over roast.
- Cover and cook on low for 6-8 hours, until a meat thermometer reads at least160° or meat shreds easily with a fork. Remove roast and keep warm.
- In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.