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Nutrition Facts
Serving Size 1 (176g) Recipe makes 6 servings The following items or measurements are not included below: honey dijon mustard
Calories 351
Calories from Fat 131		(37%)
Amount Per Serving		%DV
	Total Fat 14.6g	22%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 122mg		40%
Sodium 185mg		7%
Potassium 690mg		19%
Total Carbohydrate 9.4g		3%
	Dietary Fiber 1.0g	4%
	Sugars 7.0g
Protein 43.6g		87%
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Dijon Pork Roast With Cranberries (Crock Pot)

Recipe #201869 | 5¼ hours | 10 min prep | add private note

⁽³⁰⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Dec 25, 2006

New to slow cooking, I recently came across this recipe while perusing a cookbook from Mom's collection. Though I have not tried this yet, I'm keeping it here safe for when the time comes. I'm guessing that the honey mustard can be replaced with a combination of equal parts dijon mustard and honey.

SERVES 6 (change servings and units)

Ingredients

1 (2-2 1/2 lb) lean pork loin roast, trimmed of excess fat
1/4 teaspoon allspice
1/4 teaspoon salt
1/4 teaspoon pepper, fresh ground if possible
2 tablespoons honey dijon mustard
2 tablespoons honey
2 teaspoons orange zest, finely grated
2 tablespoons dried onion flakes
1 cup dried cranberries

Directions

1
Combine the allspice, salt and pepper. Rub over the surface of the roast. Place roast in slow cooker.
2
Blend mustard, honey, orange zest, and onion flakes. Pour over the roast. Sprinkle cranberries on top.
3
Cook for 4 to 6 hours on low or 2 to 3 hours on high. Pork should be fork tender but not falling apart.
4
Remove pork and allow to rest for 5 to 7 minutes.
5
Skim fat from the top of the sauce.
6
Slice meat and serve with sauce on top or allow diners to ladle on themselves.

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Featured Reviews for This Recipe

From: Chef MB

On Oct 25, 2009

Whole family loved this. It takes about a minute to get it in the crockpot, and then at dinner time you have a delicious meal waiting for you.

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From: kolleen1021

On Oct 1, 2009

Gotta love the savory/sweet/spicy component going on in this recipe. You can use almost any lean cut of pork and it always comes out delicious. Do yourself a favor and do not skip the orange zest here, it adds an excellent flavor to the meat.

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From: Bergy

On Jan 20, 2007

Very easy tasty recipe- The ingredients do not overpower the pork. I love the tang of the cranberries. I used boneless porkchops apprx 1/2" thick cooked on low for 3 hours. They were moist and cooked just enough so they did not fall apart when serving them. Thanks toni this is a so again recipe

6 people found this review helpful

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From: French Tart

On Mar 10, 2007

I am not surprised that I am the third person to award this recipe 5 stars - my husband wanted to give it 10 stars!! It was perfect in every way........a well written recipe, easy to follow, great combination of ingredients, good cooking advice and time spans - always hard when using a crock-pot and.......totally delicious! I changed nothing at all - it was fruity, tangy, and just great. The smell tantalised both of us all afternoon!! We ate it with steamed baton carrots and mashed potatoes - the juice/gravy was divine with the mashed potatoes. I would change NOTHING in this recipe at all.....it was - for us - perfect! Thanks very much Toni - very much a keeper for me!

4 people found this review helpful

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