Best Cranberry Pork Crock Pot Recipes

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SLOW COOKER/CROCK POT CRANBERRY PORK LOIN ROAST



Slow Cooker/Crock Pot Cranberry Pork Loin Roast image

If you like lots of gravy then double the whole cranberry sauce and French dressing, for a a larger roast adjust cooing time --- this also may be made successfully cooked in the oven at low temperature.

Provided by Kittencalrecipezazz

Categories     Pork

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 (3 -3 1/2 lb) pork loin roast
5 tablespoons oil, divided (or use as much as needed)
0.5 (1 ounce) package dry onion soup mix
fresh ground black pepper
1 1/2 teaspoons garlic powder
8 garlic cloves (optional or use as many as desired, I use lots!)
1/3 cup French dressing
1 tablespoon cornstarch
1 (16 ounce) can whole berry cranberry sauce

Steps:

  • Using a strainer separate the dried onions from the dry powder; place the dry onions in a small bowl.
  • Heat about 3 tablespoons oil in a skillet over medium heat.
  • Rub the roast all over with 2 tablespoons oil, then season the pork loin with the onion soup powder, black pepper and garlic powder.
  • Brown the roast on all sides in hot oil then allow to cool slightly or enough for easy handling if stuffing with the garlic cloves (if your cloves are very large I suggest to slice in half).
  • Make small slits all over in the roast, then stuff with garlic cloves (this is only optional).
  • Place the roast in the slow cooker.
  • In a bowl whisk the French dressing with the cornstarch until smooth then add in the cranberry sauce and dried onions; mix until combined.
  • Pour the mixture over and around the pork.
  • Cover and cook on HIGH heat for 4 hours or on LOW for about 7-8 hours or until the pork reaches internal temperature of 160 degrees F.

Nutrition Facts : Calories 773.6, Fat 39.6, SaturatedFat 10.2, Cholesterol 183.9, Sodium 460.8, Carbohydrate 36.4, Fiber 1.1, Sugar 31.3, Protein 65.8

CROCK POT CRANBERRY PORK ROAST



Crock Pot Cranberry Pork Roast image

This is a recipe from Taste of Home that I tinkered with. You will love serving this tender melt in your mouth roast. Serve with creamy mashed potatoes.

Provided by Sageca

Categories     Pork

Time 22m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs boneless pork loin roast
1 (16 ounce) can cranberry sauce
1 tablespoon sugar
1/2 cup orange juice
1 teaspoon dry mustard
1/8 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
salt and pepper

Steps:

  • Place roast in slow cooker.
  • In medium bowl mash cranberry sauce;stir in sugar, juice, mustard and cloves.
  • Pour over roast. Cover and cook on Low for 6-8 hours or until meat is tender.
  • Remove roast and keep warm. Skim fat from juices.
  • Measure 2 cups of the cooking liquid adding water if necessary;pour in a saucepan.
  • Bring to a boil and thicken with mixture of cornstarch and water.
  • Season with salt and pepper. Serve with sliced pork.

Nutrition Facts : Calories 390.1, Fat 14.4, SaturatedFat 2.7, Cholesterol 108.9, Sodium 97, Carbohydrate 27.2, Fiber 0.7, Sugar 24.4, Protein 36.6

CROCK POT CRANBERRY PORK ROAST AND GRAVY



Crock Pot Cranberry Pork Roast and Gravy image

JUST AWESOME!! Very tender and delicious with special cranberry juices and pork gravy which enhance this wonderful dish!! Easy to prepare and it cooks while you work or shop.

Provided by Seasoned Cook

Categories     Pork

Time 6h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 -3 lbs lean pork loin
salt and black pepper
1 (15 ounce) can whole berry cranberry sauce
3 ounces pineapple juice
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 teaspoon cinnamon
1 tablespoon cornstarch
3 teaspoons cold water

Steps:

  • Rub salt and black pepper onto pork loin and place in crock pot. Add all of remaining ingredients EXCEPT cornstarch and water.
  • Turn crock pot on high for 1 hour and then cook on low for 5-6 hours.
  • Mix cornstarch and water in small bowl and add last 15 minutes of cooking time which will help make the gravy.
  • Remove loin onto a serving plate. This recipe will go well with rice, potatoes or noodles.

CROCK POT CRANBERRY PORT PORK ROAST



Crock Pot Cranberry Port Pork Roast image

Make and share this Crock Pot Cranberry Port Pork Roast recipe from Food.com.

Provided by TishT

Categories     Pork

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 1/2-3 lbs boneless pork loin roast
1 (16 ounce) can whole berry cranberry sauce
1/3 cup port wine or 1/3 cup cranberry juice
1/4 cup sugar
1/2 small lemon, thinly sliced
1/3 cup golden seedless raisins
1 garlic clove, minced
2 tablespoons candied ginger, diced
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch
2 tablespoons cold water
rice, cooked

Steps:

  • 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.

CRANBERRY PORK CHOPS FOR THE CROCK POT



Cranberry Pork Chops for the Crock Pot image

This is another rediscovered recipe from the depths of my file folders, hidden for many years. I don't think I have ever made this since we don't eat much pork, but it looks delicious and I think I'll make it with the other white meat..chicken.

Provided by Geema

Categories     Pork

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup melted butter
1 tablespoon oil
24 ounces pork chops
1 cup white wine
1 cup whole berry cranberry sauce
1 small onion, chopped
1/4 cup fresh thyme, chopped
salt and pepper

Steps:

  • Lightly brown the chops in the oil in a skillet.
  • In a small bowl, combine the butter, cranberry sauce, and white wine.
  • Arrange the chops in the bottom of the stoneware in the crock pot. Sprinkle the salt and pepper, onions, and thyme over the meat.
  • Pour the sauce into the pot and cook on low for 6 hours or on high for 4.

CRANBERRY PORK TENDERLOINS (CROCK-POT)



Cranberry Pork Tenderloins (Crock-Pot) image

Very tasty, very simple to make crockpot pork tenderloins. I used orange juice when making mine since I love the combination of cranberry and orange. Onions, carrots and potatoes can be added to make a more complete meal. Cooking time varies on whether you cook on high or low temp.

Provided by Sassy in da South

Categories     Pork

Time 10h10m

Yield 6 serving(s)

Number Of Ingredients 5

1 (16 ounce) can cranberry jelly
3 tablespoons fresh lemon juice or 3 tablespoons orange juice
4 tablespoons Dijon mustard
3 tablespoons brown sugar
2 lbs pork tenderloin

Steps:

  • Mix cranberry jelly, juice, mustard, and brown sugar together to form a sauce.
  • Place pork tenderloins in slow cooker and cover with sauce.
  • Cook on low for 8-10 hrs, or high 4-5 hours.

Nutrition Facts : Calories 475.7, Fat 20.1, SaturatedFat 1.2, Sodium 5676.2, Carbohydrate 63.2, Fiber 17.2, Sugar 39.8, Protein 21.9

PORK CHOPS WITH CRANBERRY-THYME SAUCE -CROCK POT RECIPE



Pork Chops With Cranberry-Thyme Sauce -Crock Pot Recipe image

Make and share this Pork Chops With Cranberry-Thyme Sauce -Crock Pot Recipe recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Pork

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup butter, melted
24 ounces boneless pork chops
1 cup white wine
1 cup cranberry sauce
1 small onion, chopped
1/4 cup fresh thyme, chopped
1 dash salt
1 dash pepper

Steps:

  • Lightly brown the pork chops in a skillet. In a small bowl, combine the butter, cranberry sauce and white wine.
  • Arrange the pork chops in the bottom of the stoneware. Sprinkle the salt and pepper, onions and thyme over the pork chops.
  • Pour the sauce into the stoneware and cook on Low for 6 to 8 hours or on High for 4 to 6 hours.

CRANBERRY PORK ROAST (CROCK POT)



Cranberry Pork Roast (Crock Pot) image

Not sure where I got this recipe from but it's a keeper. I've made it a few times already and my family loves it.

Provided by m granger

Categories     Roasts

Time 8h10m

Number Of Ingredients 9

1 boneless pork loin roast (2 1/2 - 3 lbs)
1 can(s) jellied cranberry sauce (16 oz.)
1/2 c sugar
1/2 c cranberry juice
1 tsp dry mustard
1/4 tsp ground cloves
2 Tbsp cornstarch
2 Tbsp cold water
salt to taste

Steps:

  • 1. Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, dried mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm.
  • 2. Skim fat from juices; measure 2 cups (adding water if necessary) and pour into a saucepan. Bring to boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

CRANBERRY PORK CROCK POT



Cranberry Pork Crock Pot image

The sweetest pork roast you will ever taste and I guarantee it! This recipe has garnered more accolades than any other I have posted! In particular, if you want to make your Easter, New Years, or just this Sunday's dinner a memorable one...look no further!

Provided by Dave Dallas

Categories     Pork

Time 6h30m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 11

1 (3 -4 lb) rolled boneless pork loin roast (or any cut pork roast)
1 (16 ounce) can whole berry cranberry sauce
3/4 cup sugar
3/4 cup cranberry juice, plus
2 cups cranberry juice, for marinade
1 teaspoon ground mustard
1 teaspoon freshly cracked black pepper
1/4 teaspoon ground cloves
1/4 cup cornstarch
1/4 cup cold water
sea salt (to taste)

Steps:

  • Cover roast with 2 cups (or as needed) cranberry juice and marinate overnight in covered container.
  • Discard marinade and place roast in crock pot.
  • Combine the cranberry sauce, sugar, 3/4 cup cranberry juice, mustard, pepper and cloves; pour over roast.
  • Cover and cook on low for 6-8 hours, until a meat thermometer reads at least160° or meat shreds easily with a fork. Remove roast and keep warm.
  • In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 674.2, Fat 19.3, SaturatedFat 3.7, Cholesterol 145.2, Sodium 132.4, Carbohydrate 75.6, Fiber 1, Sugar 67.6, Protein 48.7

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