Cranberry Glazed Pork Loin Roast

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Cranberry Glazed Pork Loin Roast

Cranberry Glazed Pork Loin Roast
1 (2.5- to 3- lb.) pork loin roast
Salt and pepper to taste
1 (16- oz.) can whole berry cranberry sauce
1/2 cup orange marmalade
2 tbsp. balsamic vinegar
1/4 cup cranberry juice or water
2-1/2 tbsp. cornstarch
1 (14.5- oz.) can Swanson Natural Goodness
Chicken Broth
1 tbsp. butter
1/8 tsp. McCormick Gourmet Collection Ground
1-1/4 cups Texmati Moroccan Cous Cous
1/4 cup chopped green onion
Prep time: 10 minutes
Cook time: 4 to 8 hours in slow cooker, plus 10 minutes

Season roast with salt and pepper; place in a large slow cooker. In a small bowl, mix together cranberry sauce, marmalade and balsamic vinegar; pour over roast. Cook on HIGH for 4 hours or LOW for 8 hours. Remove meat from slow cooker and keep warm; pour sauce from slow cooker into a small saucepan. Stir together cranberry juice and cornstarch and add to sauce. Cook and stir until mixture is thickened. To make cous cous, bring broth, butter and allspice to a boil in a medium saucepan. Stir in cous cous and green onion; cover and remove from heat. Let stand 5 minutes, then fluff with a fork. Slice meat and serve over cous cous; spoon sauce over top.

Makes 6 servings.
Nutritional Information:
660 calories, 46 g protein, 17 g fat, 80 g carbohydrate, 3 g fiber, 122 mg cholesterol, 616 mg sodium.


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this recipe is great! I added the carrots to the slow cooker to make it easier. Used pork tenderloins and adjusted the time to 3 hours on high. My side dish I used regular whole wheat cous cous. Yum!

Comment Number: 617