Cranberry Pork Roast

*10 Ing. or Fewer *Quick to Prep
Makes 4–6 servings
Prep. Time: 5 minutes Cooking Time: 6–8 hours Ideal slow-cooker size: 6-qt.
Needed at Time of Preparation:
2½–3-lb. boneless pork loin roast
16-oz. can whole berry cranberry sauce
¼ cup of sugar
½ cup cranberry juice or water
1 tsp. dry mustard
¼ tsp. ground cloves
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around to coat the loin well.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    Makes 4–6 servings
    Cooking Time: 6–8 hours Ideal slow-cooker size: 6-qt.
    Needed at Time of Cooking:
    2 Tbsp. cornstarch
    2 Tbsp. cool water
    Serving Suggestion: Mashed potatoes or noodles are good served with this recipe.


  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cook on low for 6–8 hours, or until the roast is tender. Transfer the grill to a plate and cover it with foil for heating.
  4. Skim the fat from the juices in the slow cooker. Measure 2 cups of the juice, adding water if needed to make 2 cups. Pour into a saucepan and bring to a boil over medium heat.
  5. Mix the cornstarch in 2 Tbsp. cool water. When juice in the saucepan begins to boil, gradually add the cornstarch mixture and stir until thickened, about 4 minutes. Serve the cranberry gravy with the roast.

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