Cranberry-Mustard Pork Roast

posted Sept. 4, 2018 8:05 a.m. (CDT)
email article print
font size - +

2 to 3 lbs pork roast (loin, butt, or shoulder)

2 C fresh or frozen cranberries

1/​2 C orange juice concentrate

1 Tbsp brown or Dijon mustard

1 onion, diced

1 Tbsp salt

1 tsp black pepper

1/​4 tsp ground cinnamon, optional

Place all ingredients into gallon freezer bag labeled with cooking instructions. Thaw overnight in fridge or run warm water over bag to loosen mixture enough to place in slow cooker. Cook on low for 8 to 10 hours or until pork is cooked through. Serve with rice, potatoes, steamed vegetables and/​or a side salad. Recipe courtesy of superhealthykids.com.






© 2015 The Country Today, Eau Claire, WI. All rights reserved. Design by Fountainhead, LLC dba RS Design.
701 S. Farwell St., Eau Claire, WI. 54701 / 715.833.9200