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Cranberry Pork Roast

  • Servings: 8 - 10
  • Course: Main Dish

Reynolds Kitchen Tips

Reynolds Kitchens tip

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  • Reynolds® Slow Cooker Liner
  • 1 3- pound boneless pork top loin roast (double loin, tied)
  • 1 tablespoon cooking oil
  • Salt and ground black pepper
  • 1 16-ounce can whole cranberry sauce
  • 1/2 cup cranberry juice
  • 1/4 cup sugar
  • 1 teaspoon dry mustard
  • 1/4 teaspoon ground cloves
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice pilaf, rice or noodles (optional)


Step 1

In a large skillet, cook pork in hot oil over medium heat until well browned on all sides.

Step 2

Place pork in a 4- to 5-quart slow cooker; sprinkle lightly with salt and pepper.

Step 3

In a medium bowl combine cranberry sauce, cranberry juice, sugar, mustard and cloves. Pour over roast.

Step 4

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

Step 5

Transfer meat to a platter; cover and keep warm.

Step 6

Skim fat from juices. Measure 2 cups of juices; transfer to a medium saucepan. Combine cornstarch and water in a small bowl; add to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with roast and, if you like, rice pilaf, rice or noodles.

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