Slow-Cooker Cranberry-Orange Pork Roast

Slow-Cooker Cranberry-Orange Pork Roast

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons oil

  • 1

    center-cut pork loin roast (4 pounds/1.8 kilos)

  • 14

    ounces whole berry cranberry sauce (1 can)

  • ½

    cup catalina dressing, preferably calorie-wise

  • 1

    tablespoon soy sauce, preferably low sodium

  • 2

    tablespoons cornstarch

  • 1

    teaspoon orange zest

  • ¼

    cup juice from 1 orange


Heat oil in a large skillet on medium-high heat. Add meat; cook 4-5 minutes on each side or until browned on both sides. Transfer meat to slow cooker. Mix cranberry sauce, dressing and soy sauce; pour over meat. Cover with lid. Cook on low for 4-5 hours. Remove meat from slow cooker, reserving liquid in slow cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in slow cooker. Cook, covered, on high for 10 minutes or until thickened. Slice meat; place on platter. Drizzle with some of the sauce. Serve with remaining sauce.


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