Cranberry Glazed Roast Pork

8 Reviews

“There's nothing better than a roast pork for a special occasion dinner.” - by Inspired By Home Cooks

Ingredients

2 (16 ounce) cans jellied cranberry sauce
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup cranberry juice
1 teaspoon mustard powder
1/4 teaspoon ground cloves
4 pounds pork roast
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste

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Metric US

Original recipe yields 8 - 12 servings

Directions

Mash cranberry sauce with a fork or a potato masher. Stir in SPLENDA® Granulated Sweetener, cranberry juice, mustard, and cloves.
Place pork roast in a large, roasting pan. Pour cranberry sauce mixture over the roast.
Cook at 275 degree F (135 degrees C) for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm.
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.

Nutrition

Amount Per Serving (11 total)

Calories
338 cal
17%

Fat
6.1 g
9%

Carbs
35.7 g
12%

Based on a 2,000 calorie diet

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Reviews (8)

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RandySweet

Dec. 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. Th..." See moree only thing I did different was to cook it in the slow cooker."

SIGNEZ

Dec. 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 ov..." See moreen. Don't neglect the sauce, because pork roast is essentially tasteless unless it's seasoned somehow."

Amanda Casella

Nov. 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..." See more 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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