Cranberry Roast Pork

Cranberry Roast Pork


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A fork-tender, wine-scented, amazing meal! Just toss a few ingredients in the crockpot, let it cook through a cold winter's afternoon, and enjoy a hearty dinner that the whole family will love.

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Ann Arbor, Michigan


  • 1 2.5-lb boneless roast pork loin
  • 1 tsp. kosher salt
  • 1/2 tsp. lemon pepper seasoning
  • 1 sm. red onion, halved, sliced
  • 1 15-oz. can whole cranberry sauce
  • 1 C. rose wine
  • 2 Tbs. Dijon mustard
  • 6 McIntosh apples, peeled, cored, and cut into 2-inch chunks
  • 1 Tbs. cornstarch
  • 2 Tbs. cold water

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Place the roast into the crockpot. Sprinkle with salt and lemon pepper, and place onion on top. In a small bowl, combine the cranberry sauce, wine and mustard; pour over pork. Add the apples, cover, and cook on high for 6 hours.

Remove pork and let stand for 10 minutes. Remove solids with a slotted spoon and reserve. Pour sauce into a small saucepan and bring to a boil. Combine cornstarch and water and add to sauce; continue boiling for 5 minutes until sauce thickens a bit.

Slice pork (it will be so tender that this won't look pretty, but no one will care because it tastes so good!) and place onto a platter. Top with reserved fruits/onions and pour some of the sauce over the top.

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