Crock Pot Cranberry Port Pork Roast

“Our new favorite pork recipe!I used what I had on hand and it turned out great, substituting a half bag of fresh cranberries for the sauce, a splash of lemon juice for the lemons, red wine for the port, and a few shakes of ground ginger for the candied ginger.What an easy, delicious, healthy recipe… thank you!”

“Wonderful dish!Made it for the first time for a Christmass party in 2011 and it was a big hit.Has become a regular in my recipe book.Due to being out of candied ginger and straight cranberry juice, we discovered regular ginger works fine (I think we used a paste) and cran-grape juice works well too.”

“So easy, moist & delicious! I served it to friends & every one enjoyed it. The sauce was very tasty.”

“This has become one of my most favorite crock-pot recipes!I’ve served it to friends and family and everyone loves it!The only thing different I do is to serve it over noodles instead of rice.So easy and so delicious!”

“What an easy delicious recipe.Your instructions are so clear and step by step.I had a 4.5 pound roast so I cooked it on low for 8 hours – the result was a moist, very tender delicious roast.It will serve several meals that will not look like leftoveers.I thickened all the sauce and will use some on an omelet.I used a jar of Cranberry/port jelly and added some dried cranberries. Because there was the port flavor in the jelly I used cranberry juice – It all worked well together”

“Tender delicious.Making it for Christmas dinner.Cooks all day, makes the house smell great!Make double gravy it is to die for!Tastes great on the rice!”

“Extremely tender and delicious!Will definately make it again.”

“When my pork had finished cooking I felt there was a bit too much fat in the crock to make the sauce, but we did enjoy the meat.I served the leftovers with an apricot-cranberry-walnut chutney that I bought at Whole Foods and combined that with port to make a sauce.Delicious!”

“This is so easy and good! Loved the sauce. I did use brown sugar. Cranberry juice because I had no port. Which would have been yummo!I made this with Recipe #357878, Recipe #335841 all worked together beautifully! Thank you for a great dinner!”

“My loin was a 10lb 12oz one I slow-cooked in the oven for 6 hours.The sauce was absolutely delicious and guests devoured, yes – devoured, the whole thing.Made for Tag It Red, a tag game.”

“Wow, this is oh! so good! What a great sauce too. I used a partial can of cranberry sauce, perhaps 2/3 of a can, no sugar, lemon juice in place of lemon slices, and the port wine. I enjoy the candied ginger in this dish. This is an elegant dish indeed, worthy of a holiday or celebratory dinner. Thanks for posting, Tish.”

“This is DELICIOUS-a 5 star recipe!I was a bit worried about the added sugar, but it’s fine as is.I might try it again without the added sugar.Regardless, I will be making this again – we all loved it with mashed potatoes and carrots on the side. Thanks Tish.”