Cranberry Pork in the Pot
Savor the perfect balance of savory and sweet with this irresistible Cranberry Pork in the Pot recipe, a slow-cooked delight that transforms a tender boneless pork loin into a flavor-packed masterpiece. Featuring the tangy richness of whole-berry cranberry sauce combined with Dijon mustard, soy sauce, and a touch of brown sugar, this dish achieves a harmony of bold and festive flavors. Infused with garlic, onion, and ground black pepper, the sauce thickens to a luscious glaze thanks to a simple cornstarch slurry. This easy-to-make recipe is ideal for a cozy family dinner or holiday gathering, requiring minimal prep time and yielding six generous servings. Serve it over creamy mashed potatoes, fluffy rice, or pair with steamed vegetables for a complete meal that’s both comforting and elegant. Whether prepared in a slow cooker or Dutch oven, this dish guarantees fork-tender pork infused with unforgettable flavor.
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Recipe Information
Ingredients
- 2 pounds boneless pork loin
- 14 ounces canned whole-berry cranberry sauce
- 1 medium yellow onion, chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic cloves, minced
- 0.5 teaspoons ground black pepper
- 0.5 cups water
- 2 tablespoons cornstarch
Instructions
Place the boneless pork loin in a slow cooker or large Dutch oven pot.
In a medium bowl, combine the cranberry sauce, chopped onion, Dijon mustard, soy sauce, brown sugar, minced garlic, and ground black pepper. Stir well to create the sauce mixture.
Pour the sauce mixture over the pork loin, ensuring the pork is well-coated.
Cover and cook on low for 6-8 hours (for a slow cooker) or cook on low heat on the stovetop for approximately 4 hours until the pork is tender and easily shredded with a fork.
About 30 minutes before serving, mix the water and cornstarch in a small bowl to make a slurry.
Remove the pork from the sauce temporarily and set aside. Stir the cornstarch slurry into the sauce in the pot to thicken it.
Place the pork back into the sauce and let it cook for another 10 minutes to absorb the flavors.
Serve the cranberry pork warm over mashed potatoes, rice, or with steamed vegetables on the side.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 158.8 g | ||
| Protein | 250.0 g | 500% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4277 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
