Crock Pot Cranberry Orange Pork Loin Roast - TSLC (2) - CopyThis 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!

Crock Pot Cranberry Orange Pork Loin Roast - TSLC - Copy

Don’t forget to check out these Crock Pot recipes, too:

Pork Roast and Sauerkraut

Pulled Pork Barbecue

Pork Roast and White Beans

Don’t Forget to Pin our Crock Pot Cranberry Orange Pork Loin!  crock-pot-cranberry-orange-pork-loin-roast

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  1. I’d like to know if i can use country style pork ribs for this recipe instead of a pork loin? Also can this be made a day in advance and reheated the following day ?

    1. I would think pork ribs would be fine with this recipe. Any type of pork will probably work this this sauce, although I have only made the recipe as written. Reheating it the next day would be fine. Good luck!

  2. My daughter is a vegetarian who is slowly re-introducing poultry back into her diet.

    Reading this, I’m willing to bet you could substitute two turkey thighs for the pork roast, brown them off the same way and then prepare the rest as discussed.

    Only suggestion I’d make is dissolve the cornstarch in a small amount of cold water before adding it to the sauce, if you want to thicken the gravy (avoids lumps)

  3. I never see comments. A long blank area, no comments. I check comments on the reactions of those who have made the dish. I like to know their reactions about the recipe.

    1. I don’t know why you are not seeing them. Are you clicking on comments under the post. You are the only person evidently that is not seeing them. No one else has said a thing. I can see them fine, too.

      1. Once I sent you the message, I started seeing the comments. Do not know why, but am so very happy reading them. Always enjoy the recipes. Thank you so much.

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