Cranberry Orange Pork Roast (Slow Cooker)

Tender pork loin baked in a sweet and tangy cranberry orange sauce. This easy cranberry orange pork loin is perfect for holiday dinners or cozy family meals.

Course Main Course

Cuisine American, Southern

Keyword cranberry-orange-pork-roast, easy-pork-roast-recipe

Prep Time 10

Cook Time 4

Stand time 10

Total Time 4 20

Servings servings

Calories 459kcal

Ingredients

1 3-4 lb pork roast
1/2 tsp each garlic salt and black pepper
3 Tbsp salted butter
1 1.3 oz package dry golden onion soup mix
1 14 oz can whole berry cranberry sauce
3 Tbsp teriyaki sauce
1 Tbsp orange zest (Reserve juice to mix with cornstarch)
1/2 tsp crushed red pepper flakes
1 Tbsp Dijon mustard or spicy brown mustard
2 Tbsp cornstarch mixed with enough orange juice or cold water to dissolve plus additional as needed
1 cup frozen cranberries, thawed and drained optional
rosemary sprigs for garnishing

Instructions

Spray the crock of a 6 quart slow cooker with cooking spray. Season pork roast on all sides with salt and pepper.
Melt butter in a large skillet over medium high heat. Brown pork roast on all sides for 4-6 minutes. Center in slow cooker. Sprinkle with dry soup mix.
Mix together cranberry sauce, teriyaki, orange zest and crushed red pepper flakes. Pour sauce over roast.
Lock crock pot lid in place cooking on low for 4-6 hours or until an instant read thermometer inserted into the center reads 165°F. Remove to a platter to rest.
Make the Sauce: Turn slow cooker to high, whisk Dijon mustard into the sauce created by the cooking liquid.
Dissolve 2 tablespoons cornstarch in just enough orange juice OR cold water to dissolve. Stir into the sauce to thicken, repeating the process until your desired thickness is reached.
Add thawed cranberries and simmer in sauce for a few minutes until tender, stirring to coat with sauce.
Slice pork roast and serve drizzled with cranberry orange sauce. Garnished with orange slices, cranberries and rosemary.

Notes

Adjust the Cooking Time According to Appliance - The cooking time will need to be adjusted depending on how your appliance performs and the size of the roast. In this instance, a cooking thermometer is your best friend and will take the guessing out of the equation.
Repeat the Cornstarch Slurry - The thickness of the cooking juices and cranberry sauce can be adjusted to your personal taste at the end of cooking. The amount of thickening that you'll need can depend upon the amount of juice left in the crockpot after slow cooking. You can repeat the process of adding cornstarch 1 tablespoon at a time until the texture suits your fancy.
Frozen Cranberries - I like to add frozen whole cranberries to the sauce to add a bright color and texture. This is optional, you can skip this step or use fresh cranberries when available.

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