Cranberry Orange Pork Roast (Slow Cooker)

Tender pork loin baked in a sweet and tangy cranberry orange sauce. This easy cranberry orange pork loin is perfect for holiday dinners or cozy family meals.

📝 Ingredients

• 1 3-4 lb pork roast
• 1/2 tsp each garlic salt and black pepper
• 3 Tbsp salted butter
• 1 1.3 oz package dry golden onion soup mix
• 1 14 oz can whole berry cranberry sauce
• 3 Tbsp teriyaki sauce
• 1 Tbsp orange zest ((Reserve juice to mix with cornstarch) )
• 1/2 tsp crushed red pepper flakes
• 1 Tbsp Dijon mustard or spicy brown mustard
• 2 Tbsp cornstarch mixed with enough orange juice or cold water to dissolve (plus additional as needed)
• 1 cup frozen cranberries, thawed and drained (optional)
• rosemary sprigs for garnishing

👨‍🍳 Instructions

1. 1Spray the crock of a 6 quart slow cooker with cooking spray. Season pork roast on all sides with salt and pepper.
2. 2Melt butter in a large skillet over medium high heat. Brown pork roast on all sides for 4-6 minutes. Center in slow cooker. Sprinkle with dry soup mix.
3. 3Mix together cranberry sauce, teriyaki, orange zest and crushed red pepper flakes. Pour sauce over roast.
4. 4Lock crock pot lid in place cooking on low for 4-6 hours or until an instant read thermometer inserted into the center reads 165°F. Remove to a platter to rest.
5. 5Make the Sauce: Turn slow cooker to high, whisk Dijon mustard into the sauce created by the cooking liquid.
6. 6Dissolve 2 tablespoons cornstarch in just enough orange juice OR cold water to dissolve. Stir into the sauce to thicken, repeating the process until your desired thickness is reached.
7. 7Add thawed cranberries and simmer in sauce for a few minutes until tender, stirring to coat with sauce.
8. 8Slice pork roast and serve drizzled with cranberry orange sauce. Garnished with orange slices, cranberries and rosemary.