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Cranberry Glazed Roast Pork

Cranberry Glazed Roast Pork

Inspired By Home Cooks

Inspired By Home Cooks

There's nothing better than a roast pork for a special occasion dinner.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 11 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Mash cranberry sauce with a fork or a potato masher. Stir in SPLENDA(R) Granulated Sweetener, cranberry juice, mustard, and cloves.
  2. Place pork roast in a large, roasting pan. Pour cranberry sauce mixture over the roast.
  3. Cook at 275 degree F (135 degrees C) for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm.
  4. With a metal spoon, skim the fat from the liquid in the roasting pan. Pour 2 cups of the remaining roasting liquid (add water to fill out the measure if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with the roast.
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Reviews

RandySweet
13

RandySweet

12/28/2010

This is incredible. I ordered a ham for Christmas dinner and it didn't show up so I had to improvise. I ran to the store and picked up a pork roast and then jumped on my Allrecipes. What a hit. The only thing I did different was to cook it in the slow cooker.

SIGNEZ
10

SIGNEZ

12/7/2010

I cut out all the sweetener because the jellied cranberry sauce is sweet enough. I also increased the cranberry juice and used light cranberry juice. I cooked it in the slow cooker instead of the oven. Don't neglect the sauce, because pork roast is essentially tasteless unless it's seasoned somehow.

Amanda Casella
9

Amanda Casella

11/10/2010

I cut this recipe in half, except for the mustard powder and the ground cloves. This helped balance out the sweet taste. I also used regular sugar instead of Splenda, since Splenda is sweeter, and the previous comments stated that this recipe was very sweet. My family enjoyed this recipe overall, and requested that I make it again!

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