This Crock Pot Cranberry Orange Pork Roast makes a great meal your family will love. We love the gravy from the roast over mashed potatoes.
1 (3 to 4 pound) boneless pork loin roast
1 (14.5 ounce) can whole berry cranberry sauce
1 tablespoon spicy brown mustard
1 cup orange juice
1 teaspoon minced garlic
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons brown sugar
Trim excess fat from roast and brown on all sides in a skillet on top of the stove. Place roast in crock pot. Whisk together the cranberry sauce, mustard, orange juice, garlic, black pepper, salt, thyme and brown sugar until well mixed. Pour over the roast in the crock pot. Cook for 7 to 8 hours on low or 4 to 5 hours on high. Remove roast and slice or shred. You can thicken the gravy by adding a little cornstarch and heating to desired consistency on top of the stove or serve without thickening. I don’t thicken my gravy. We make sandwiches from the leftovers. Makes about 8 servings depending on the size of your roast. Enjoy!
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