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Cranberry Pork Roast

Categories: Main Dishes

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This recipe combines citrus and pork- a classic combination. Get out your slow cooker and wait for the smell of pork tenderloin and cranberries to fill your house.


  • 2 lb. pork tenderloin frozen
  • 1 can jellied cranberry sauce 16 oz.
  • 1/2 c. sugar
  • 1 tsp. dry mustard
  • 1/2 c. cranberry juice
  • 1/4 tsp. ground cloves
  • 2 tbsp. Clabber Girl Cornstarch
  • 2 tbsp. water


Place tenderloin in slow-cooker. In a medium bowl, mix together jellied cranberry sauce, sugar, cranberry juice, dry mustard and ground cloves. Pour over roast. Cover and cook on low for 8 hours.

When tenderloin is done, place meat on serving platter.

Drain 2 cups of juice from the roast. Place in saucepan and bring to a boil over medium heat. In a small cup, mix together Clabber Girl Cornstarch and water. Whisk together and cook for 1 minute until thick an bubbly. Pour over pork tenderloin and serve.