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Cranberry Balsamic Pork Roast
Melissa Hart

Cranberry Balsamic Pork Roast

Tart cranberries, balsamic vinegar and onion make a dark sauce around pork loin without relying on bottled dressing. The berries burst during the cook and thicken the liquid naturally. Fresh or frozen cranberries both go in cold, and the lean roast comes out when it reaches 145°F.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 boneless pork loin roast 3 1/2 pounds
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 medium red onion sliced
  • 12 ounces fresh or frozen cranberries
  • 1 cup low-sodium chicken broth
  • 1/3 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried rosemary

Method
 

  1. Put the cold sliced onion and cranberries in a 6-quart slow cooker.
  2. Season the pork with salt and pepper and set it on top.
  3. Whisk broth, balsamic, brown sugar, Dijon and rosemary and pour around the roast.
  4. Cover and cook on low for 4 1/2 to 5 hours without lifting the lid, until the pork reaches 145°F.
  5. At dinner, rest and slice the pork, stir the burst cranberries into the sauce and spoon it over the meat.