Slow Cooker/Crock Pot Cranberry Pork Loin Roast

"If you like lots of gravy then double the whole cranberry sauce and French dressing, for a a larger roast adjust cooing time --- this also may be made successfully cooked in the oven at low temperature."
photo by Pattie T. photo by Pattie T.
photo by Pattie T.
photo by 1024749 photo by 1024749
Ready In:
4hrs 20mins




  • Using a strainer separate the dried onions from the dry powder; place the dry onions in a small bowl.
  • Heat about 3 tablespoons oil in a skillet over medium heat.
  • Rub the roast all over with 2 tablespoons oil, then season the pork loin with the onion soup powder, black pepper and garlic powder.
  • Brown the roast on all sides in hot oil then allow to cool slightly or enough for easy handling if stuffing with the garlic cloves (if your cloves are very large I suggest to slice in half).
  • Make small slits all over in the roast, then stuff with garlic cloves (this is only optional).
  • Place the roast in the slow cooker.
  • In a bowl whisk the French dressing with the cornstarch until smooth then add in the cranberry sauce and dried onions; mix until combined.
  • Pour the mixture over and around the pork.
  • 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.

Questions & Replies

  1. What would you serve with it?
  2. What did you do with the rest of the dried soup mix?


  1. Wonderful! I was skeptical how good this was going to be, because the ingredients are a little weird. But I trusted in the excellent reviews (and kittencal's fantastic recipes I have made in the past) and made it. I ran out of time this morning and didn't get a chance to brown the roast before putting it in the crock pot. I basically just mixed the ingredients together and dumped them over the (still partially frozen!) pork roast and turned it on low. It still was magnificent! Thanks for another keeper recipe. This is going in our favorites!
  2. Easy and delicious! I was skeptical about the sauce, but followed the recipe with only one change and the hubby loved it! I didn't have bottled french dressing so I used recipe #24525 and it turned out well. The garlic stuffed inside is wonderful! Thanks again kitten for a great recipe. I'll continue to count on your contributions for a guaranteed yummy dinner.
  3. This was excellent! We used a pork sirloin roast and served it like pulled pork BBQ sandwiches- shredded the meat and served on a bun. We skipped the browning and the sifting of the soup. We just put the pork in the slow cooker, mixed the dressing with the cornstarch, added all the other ingredients and stirred, then poured it over the meat. Will definitely make again. So easy and so good.
  4. Thank you Kittencal, this was deeeelicious. I didn't have time to brown the meat or poke with garlic, so I mixed all the sauce ingredients together and poured it on top of the meat in the crock and cooked away. (I didn't make any changes in the recipe except minus the garlic cloves and upping the powdered garlic a bit.) Just putting that out there for anyone who might have to skip the browning step -- it still works out great. Next time I will be sure to brown and poke, and there will be many next times!
  5. This was absolutely delicious. Of course I did not have all the ingredients on hand, so had to substitute. I don't ever have French dressing, but used up the last of some Fat Free Italian that had been floating in the fridge for way too long, and the last of some Honey Mustard dressing that had been there way too long, also. And I didn't have garlic cloves, so I just added some extra garlic powder. My husband commented that it was the best meal we'd had in quite some time. That's a big compliment! I'm saving this one in my recipe box!


  1. A pretty good recipe. I used a bag of fresh cranberries instead of canned, and added some hard apple cider and skipped the browning, then added some sour cream to the gravy to give it some creaminess in the end. Very nice, I'll make again.



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