Cranberry-Glazed Pork Roast

8.5 hours Prep: 30 minutes Cook: 8 hours

112 calories per serving view nutrition facts

12 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

16	ounces	cranberry sauce	jellied
1/2	cup	sugar
1/2	cup	cranberry juice cocktail
1	teaspoon	dry mustard
1/4	teaspoon	cloves
1	x	pork roast	sirloin, extra-lean and boneless
2	tablespoons	cornstarch
2	tablespoons	water	cold
1	x	salt	to taste

Directions

In a medium bowl, mash cranberry sauce with a fork or a potato masher.

Stir in sugar, cranberry juice, mustard, and cloves.

Place pork roast in slow cooker and pour cranberry sauce mixture over it.

Cook on low setting for 6 to 8 hours or until meat is tender.

Remove roast and keep warm.

With a metal spoon, skim the fat from the liquid in the slow cooker.

Pour 2 cups of the liquid (add water to fill out the measure, if necessary) into a small saucepan.

Bring to a boil over medium-high heat.

Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid.

Continue cooking, stirring constantly, until mixture thickens.

Add salt to taste.

Serve with pork Makes 12 servings.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 68g

Amount per Serving

Calories 112 1% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 14mg	1%
Total Carbohydrate 29.0g	10%
Dietary Fiber 1.0g	2%
Sugars 27.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	9%
Calcium	0%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Beef Tenderloin

Recipe Bite

Caveat Emptor

by Mark R. Vogel

Recently I was browsing at a local supermarket pondering what to concoct for dinner. During my reconnaissance of the seafood department I spied a cache of blue point oysters in ...