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Ingredients
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1 (16 ounce) can jellied cranberry sauce
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½ cup cranberry juice
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¼ cup white sugar
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1 teaspoon dry mustard
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¼ teaspoon ground cloves
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salt to taste
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1 (1 1/2-pound) boneless pork loin roast
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¼ cup water, or as needed (Optional)
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2 tablespoons cold water
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2 tablespoons cornstarch
Directions
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Mash cranberry sauce in a bowl; stir in cranberry juice, sugar, mustard, cloves, and salt.
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Place pork roast into a slow cooker and pour cranberry mixture over top. Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
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Skim fat from cranberry sauce in the slow cooker. Transfer sauce to a 2-cup liquid measure; add water if needed to reach the 2-cup mark. Pour into a saucepan and bring to a boil.
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Whisk 2 tablespoons cold water and cornstarch into a paste; add to cranberry sauce. Cook and stir over medium-low heat until thickened, 5 to 10 minutes.
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Slice pork and serve with cranberry sauce.
Nutrition Facts (per serving)
394 | Calories |
15g | Fat |
43g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 394 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 5g | 25% |
Cholesterol 72mg | 24% |
Sodium 80mg | 3% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 1g | 3% |
Protein 23g | 45% |
Vitamin C 11mg | 12% |
Calcium 26mg | 2% |
Iron 1mg | 7% |
Potassium 428mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.