Cranberry Onion Pork Loin Roast Recipe

Cranberry Onion Pork Loin Roast Recipe
Pork loin roasts are economical, but they are delicious and make a good alternative for the more expensive cuts of meat. Over the holidays, they are a good change from the ubiquitous turkey and ham (which most of us get too much of). The following Cranberry Onion Pork Loin has wonderful seasonal flavors, and is easy – only three ingredients – when made in the slow cooker. Although it takes only 2-4 hours, it can cook a little longer if more convenient. If you are really in a hurry, you can prepare this roast in an Instant Pot: brown the roast, cover with the cranberry sauce and onion soup mix; add 1 cup water. Cover, set the valve to sealing, and set to manual for 15 minutes. When the roast is done, release the pressure, pour the juices into a blender, blend, and strain as in the recipe below.

Cranberry Onion Pork Loin is great served with a mound of hot, buttery mashed potatoes or rice pilaf, and takes so little hands-on time, you’ll want to serve it all year round even on weeknights. Leftovers are great on sandwiches.

8 - 12 Servings

3 pounds boneless pork loin roast
Salt and freshly ground black pepper

1 14 oz. can whole berry cranberry sauce
1 envelope onion soup mix
  1. Rub salt and pepper over the pork loin and place it in a 4-6 quart slow cooker.
  2. Pour the cranberry sauce over the roast and sprinkle the onion soup mix over all.
  3. Cover, set the slow cooker to low, and let cook 2-4 hours or until the roast is just cooked through.
  4. Transfer the cooking juices to a blender, blend, and press through a fine strainer.
  5. Slice the roast and serve with the juices.

Amount Per Serving
Calories 358 Calories from Fat 120
Percent Total Calories From: Fat 34% Protein 42% Carb. 25%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 5 g
Cholesterol 106 mg
Sodium 515 mg
Total Carbohydrate 22 g
Dietary Fiber 0 g
Sugars 0 g
Protein 37 g

Vitamin A 0% Vitamin C 3% Calcium 0% Iron 8%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.