Crock Pot Cranberry Port Pork Roast

Crock Pot Cranberry Port Pork Roast

  • Prep Time: 20 mins
  • Total Time: 7 hrs 20 mins
  • Servings: 6

    • About This Recipe

    “This elegant dish is a family favorite”

    Ingredients

  • 2 1/2-3lbsboneless pork loin roast
  • 1 (16ounce) cans whole berry cranberry sauce
  • 1/3 cup port wine or 1/3 cupcranberry juice
  • 1/4 cupsugar
  • 1/2 smalllemon, thinly sliced
  • 1/3 cupgolden seedless raisins
  • 1garlic clove, minced
  • 2tablespoonscandied ginger, diced
  • 1/2 teaspoondry mustard
  • 1/2 teaspoonsalt
  • 1/4 teaspoonblack pepper
  • 3tablespoonscornstarch
  • 2tablespoonscold water
  • rice, cooked

    • Directions

  • Put the roast in slow cooker.
  • Mix in a bowl, cranberry sauce, port, and sugar.
  • Stir in lemon, raisins, garlic, ginger, mustard, salt, and pepper.
  • Pour over roast Cover and cook on low 6-7 hours or until meat is 170°F.
  • Remove roast and keep warm Measure 3 cups of cooking juices and pour into saucepan.
  • Bring to a boil.
  • In a cup dissolve cornstarch in cold water.
  • Stir into saucepan.
  • Cook, stirring until thickened.
  • Slice roast and serve over rice with sauce on top.

    • Reviews

  • “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.”

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