Best 13 Moist Cranberry Pork Roast Recipes

CRANBERRY PORK ROAST

Steps:

• Preheat the oven to 375 F degrees and arrange the rack in the middle of the oven.
• Drizzle the olive oil all over the pork loin. Season with thyme, nutmeg, allspice, salt and pepper on all sides evenly.
• Heat a large 12 inch cast iron pan with a little bit of olive oil, then brown the pork on all sides, 4 to 6 minutes per side. Sear until it's a deep golden brown and easily releases from the pan. Remove from heat.
• Drizzle honey on all sides of the pork loin then grate some orange zest over it.
• Cover with aluminum foil, transfer the skillet to the oven and roast for 30 minutes. Remove the foil and finish roasting for another 30 minutes or until an instant-read thermometer inserted into the thickest part of the pork reads anywhere from 145 to 160 F degrees.
• Meanwhile prepare the cranberry sauce. I used my own cranberry sauce recipe, however, store bought cranberry sauce will work as well.
• Transfer the pork roast to a cutting board and let it rest for at least 15 to 20 minutes before slicing into it.
• Slice then top with cranberry sauce before serving it.

SLOW COOKER CRANBERRY PORK ROAST

Steps:

• Place pork roast in a slow cooker. Mash cranberry sauce in a bowl; stir in sugar, cranberry juice, mustard, cloves, and salt. Pour cranberry mixture over pork roast.
• Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
• Skim fat from cranberry mixture in slow cooker. Measure 2 cups of cranberry mixture, adding water if necessary. Pour into saucepan and bring to a boil. Whisk cold water with cornstarch until pasty; pour into cranberry mixture. Cook and stir until thickened, 5 to 10 minutes. Serve alongside pork.

CRANBERRY-DIJON PORK ROAST

Steps:

• In a large skillet, brown roast in butter on all sides. Transfer to a 5-qt. slow cooker; sprinkle with soup mix. Add cranberry sauce to skillet, stirring to loosen browned bits from pan. Pour over roast., Cover and cook on low for 4-5 hours or until meat is tender. Remove roast to a serving platter; let stand for 10 minutes before slicing. Stir mustard into cooking juices. Serve with roast.

DAD'S BASIC MOIST PORK ROAST

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

CRANBERRY GLAZED PORK ROAST

Steps:

• Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350° for 40 minutes. , Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce is melted. Drizzle a fourth of the glaze over roast. , Bake 20 minutes longer; or until a thermometer reads 145°, basting frequently with remaining glaze. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast.

PORK ROAST WITH CRANBERRY GLAZE

Steps:

• Preheat oven to 325 degrees F.
• In a small saucepan, combine cornstarch, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside.
• Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving.

PORK LOIN ROAST WITH CRANBERRY GLAZE (SUPER DELICIOUS)

Steps:

• Preheat oven to 325 degrees.
• In a small saucepan, combine cornstarch, cinnamon, minced onion, salt, pepper and garlic powder.
• Stir in orange juice and cranberry sauce.
• Cook over medium heat, stirring, until thickened, and set aside.
• Place pork in a shallow roasting pan and cover with about half of the cranberry mixture.
• Insert a meat thermometer.
• Cover with either lid or aluminum foil.
• Roast 1 to 1 1/2 hours, basting occasionally with the remaining half of the sauce.
• Meat is done when thermometer reads 160 degrees.
• Remove meat from oven and allow to rest 10 minutes before carving, so that the juices will redistribute themselves.

CRANBERRY ORANGE ROAST PORK TENDERLOIN

Steps:

• Rub salt onto pork tenderloin and place in bottom of crock pot. (You may lightly brown it in a small amount of oil, if you wish.).
• In a medium bowl, place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. Stir and pour over pork tenderloin.
• Turn crock pot on high for first hour and then allow to cook an additional 2 to 3 hours. Lift lid and quickly place orange slices over pork without stirring. Cook an additional hour.
• In a small bowl mix cornstarch and cold water. Add last 10 minutes of cooking time for thickening purposes.
• Serve over cooked rice and enjoy!

SLOW COOKER PORK ROAST

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
• Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
• Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

CROCK POT CRANBERRY PORT PORK ROAST

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-ORANGE PORK ROAST

Steps:

• In a saucepan, cook first 4 ingredients, until thickened (ingredients may be doubled if desired for more sauce).
• In a roaster or oven-proof casserole dish, place in the roast.
• Spread the sauce ingredients over the pork roast.
• Bake in 350 degree oven, until roast is done, basting frequently.
• Remove roast to serving platter.
• Let sit for 15 minutes before slicing.
• Meanwhile,in the same roaster, with the pan juices, add the gravy with the 1/3 cup water; mix to combine.
• Slice the roast.
• Serve the cranberry/orange gravy over the slices.

SLOW COOKER CRANBERRY PORK

Steps:

• In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
• Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).