This recipe was so easy yet such a keeper. I crockpot five times a week and this was so easy to throw together in the morning. I served it with a side salad and garden rice. I thickened the liquid with flour and water to serve over pork. Wow!!!
Wonderful flavor. I love cranberries and pork. I used boneless country style spareribs and cut the time to 3 hours in the crockpot. Succulent & moist. Great combination of onion, cumin, mustard & cranberry. Definately a keeper
My husband LOVES por roast, I'm not a big fan, so unfortunately I don't cook it all that much. He is not a fan of cranberry sauce, but I am, so I tried this recipe. It was fabulous. I followed it exactly. He thought he was in heaven. Even the kids liked it. We had a little bit left over. So a couple of days later, cut it into bite size pieces and heated in the sauce on the stove. He still liked it. Will definately make this often. Thanks!
This is awesome. I used a 4.5 lbs roast. I used the single packet of soup mix, and 1 1/2 cans of cranberry, and cooked on low for 8 hours. Took the roast out to rest, turned the pot to high and stirred in the mustard and a bit of flour to thicken it up. The sauce is TDF good and the pork was so very tender. A perfect meal with garlic potatoes and corn. Thanks Lorac!
thank you - this dish was soooo easy and tasted wonderful. I did have a question about the sodium content. Packs of onion soup mix are extreamly high in sodium and this did not seem consistant with the nutrition facts for the recipe. I used a low sodium onion soup mix pack and infused the pork with a little gin to make up for the lost salt (alcohol helps break down the proteins and keeps the meat moist). It worked and we had a wonderful meal.
This is a terrific recipe. You don't notice the cranberry taste. The sauce is great. Served it once over rice and then again over mashed potatoes. Everyone loved both. QFC is offerring buy one, get two three on country style ribs, so this makes this recipe very inexpensive.
Terrific! I made this as stated using two small pork sirloin roasts that weighed about 3 pounds total. When the pork was cooked, I transferred it to a baking pan, covered it and placed it in a warm oven, about 250. I then poured the cooking liquid into a medium sized pot, added the mustard and cooked it down a bit to intensify the flavors. It was absolutely delicious and will be a regular event at our table. Extremely easy! Thank You!!!
Everybody loves this recipe. I have made this recipe a bunch of times. I use dried onions instead of the soup mix, ( less salt, no msg). I have also tried this recipe with chicken as well since my brother in law is allergic to pork -it works well.
I will be making this recipe again soon. I added orange zest towards the end of the cooking time. Next time I am going to try using a turkey breast instead of pork
Really, really easy and tasty no-nonsense recipe! I did add a little garlic and rubbed the roast before browning it. Excellent with garlic smashed potatoes. Thanks