Ingredients Jump to Instructions ↓

  1. 1 boneless pork loin roast (2 to 3 pounds)

  2. 2 tablespoons butter

  3. 1 envelope golden onion soup mix

  4. 1 can (14 ounces) whole-berry cranberry sauce

  5. 2 teaspoons Dijon mustard

Instructions Jump to Ingredients ↑

  1. In a large skillet, brown roast in butter on all sides. Transfer to a 5-qt. slow cooker; sprinkle with soup mix. Add cranberry sauce to skillet, stirring to loosen browned bits from pan. Pour over roast. Cover and cook on low for 4-5 hours or until meat is tender. Remove roast to a serving platter; keep warm. Strain cooking juices and stir in mustard. Slice roast; serve with sauce. Yield: 6 servings.


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