Dijon Pork Roast with Cranberries Crock Pot
Fall in love with the rich, savory-sweet harmony of this Dijon Pork Roast with Cranberries—a slow cooker masterpiece that’s perfect for cozy family dinners or holiday gatherings. Tender pork loin is seared to golden perfection before being coated in a Dijon mustard, honey, garlic, and rosemary glaze, then slow-cooked to juicy, melt-in-your-mouth tenderness. A scattering of dried cranberries and a splash of chicken broth bring a sweet-tart balance to every bite, while the low-and-slow cooking method ensures every flavor infuses deeply into the meat. Finished with a velvety cranberry gravy, this crock pot recipe is as elegant as it is effortless. With minimal prep and only 15 minutes of hands-on time, this dish is ideal for busy weeknights or impressing guests without breaking a sweat. Pair it with mashed potatoes or roasted vegetables for a meal that’s both comforting and unforgettable.
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Recipe Information
Ingredients
- 3 pounds pork loin roast
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon fresh rosemary
- 3 cloves garlic cloves, minced
- 1 cup dried cranberries
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon 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 loin on all sides until golden brown, about 2–3 minutes per side. Remove the pork and set aside.
In a small bowl, mix Dijon mustard, honey, minced garlic, and fresh rosemary to create the glaze.
Place the seared pork roast into the crock pot. Spread the Dijon mustard glaze evenly over the pork.
Sprinkle dried cranberries over and around the pork.
Pour the chicken broth into the crock pot around the pork (do not pour it directly on top of the glaze).
Cover the crock pot with the lid and cook on LOW for 6–7 hours or until the pork is tender and reaches an internal temperature of 145°F (63°C).
Once cooked, remove the pork from the crock pot and let it rest for 10 minutes before slicing.
To make a gravy, strain the cooking liquid into a saucepan. Mix cornstarch and water in a small bowl to form a slurry, then whisk it into the cooking liquid. Heat over medium heat, stirring constantly, until the mixture thickens.
Serve the pork roast sliced, topped with the cranberry gravy. Enjoy!
Nutrition Facts
Calories |
4154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 4364 mg | 190% | |
| Total Carbohydrate | 154.0 g | 56% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 129.7 g | ||
| Protein | 370.3 g | 741% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 5902 mg | 126% | |
*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.
