Crock Pot Cranberry Port Pork Roast
Elevate your holiday or weeknight dinner game with this Crock Pot Cranberry Port Pork Roast, a luxurious yet simple recipe perfect for cozy gatherings. This dish features a tender, slow-cooked pork loin roast infused with the rich sweetness of whole-berry cranberry sauce and the depth of velvety port wine. The addition of garlic, onion, and fresh rosemary adds layers of savory aroma, while a touch of brown sugar balances the flavors to perfection. After simmering in your Crock Pot for hours, the pork becomes melt-in-your-mouth tender, complemented by a glossy, thickened cranberry-port sauce. With minimal prep and the magic of slow cooking, this recipe is a delightful blend of convenience and elegance, ideal for impressing your guests or treating your family to something special. Serve it over mashed potatoes or wild rice for an unforgettable meal! Keywords: Crock Pot Cranberry Port Pork Roast, slow-cooked pork, holiday dinner recipe, cranberry sauce recipe, port wine sauce.
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Recipe Information
Ingredients
- 3 pounds pork loin roast
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoons fresh rosemary, chopped
- 1 cups cranberry sauce (whole berry preferred)
- 1 cups port wine
- 0.5 cups chicken broth
- 2 tablespoons brown sugar
- 1 tablespoons cornstarch
- 2 tablespoons water
Instructions
Season the pork loin roast with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the pork roast for 2-3 minutes on each side until browned. Remove from heat and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
In a medium bowl, whisk together cranberry sauce, port wine, chicken broth, brown sugar, and chopped rosemary until well combined.
Transfer the sautéed onion and garlic to the bottom of a 6-quart Crock Pot. Place the seared pork roast on top.
Pour the cranberry-port mixture over the pork roast, ensuring the meat is mostly submerged.
Cover the Crock Pot with a lid and cook on low for 7 hours or on high for 4 hours, until the pork is tender and easily pulls apart with a fork.
Once the pork is cooked, remove it from the Crock Pot and let it rest on a cutting board for 10 minutes.
To thicken the sauce, mix cornstarch and water in a small bowl to create a slurry. Stir the slurry into the liquid in the Crock Pot and cook on high for 5-10 minutes, or until the sauce thickens.
Slice or shred the pork roast and serve it topped with the thickened cranberry-port sauce.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 493 mg | 21% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 21.4 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 820 mg | 17% | |
*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.
