Cranberry Pork Roast Instant Potslow Cooker Recipe 375 Recipes

INSTANT POT® PORK LOIN IN CRANBERRY-DIJON SAUCE

Steps:

• Pat pork loin dry and season on all sides with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and let melt. Add pork loin and cook on all sides until just a little bit of color shows, about 1 minute per side. Turn off Saute function and add cranberry sauce, sliced onion, Dijon mustard, tarragon, and dry onion mix. Gently combine and spoon some of the sauce over the pork loin.
• Close and lock the lid. Select high pressure according to manufacturers' instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Check internal temperature of the pork loin; an instant-read thermometer inserted into the center should read at least 180 degrees F (82 degrees C). Temperature will continue to rise slightly after the pork loin is removed from pot.
• Place on a cutting board to allow to rest for 8 to 10 minutes before cutting into thin slices.
• While pork loin is resting, select Saute function again and stir cornstarch into sauce. Whisk until sauce thickens, 2 to 5 minutes. Serve pork loin with cranberry-Dijon sauce.

SLOW COOKER CRANBERRY PORK

Steps:

• In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
• Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).

INSTANT POT PORK ROAST (+ CROCKPOT INSTRUCTIONS)

Steps:

• Place the pork shoulder in a dish or ziploc bag and season with the brown sugar, salt, pepper, and cayenne. Rub to coat evenly with the seasonings.
• Heat the instant pot on the "saute" function. Once hot, add the olive oil then the pork. Sear for about 3 minutes per side, until all sides are golden brown. Remove to a plate.
• Add the onion, garlic, rosemary, and thyme to the instant pot. Cook for 2-3 minutes, until slightly softened and fragrant.
• Add the tomato paste and cook for about 30 seconds, until evenly mixed with the veggies. Pour in the balsamic vinegar and chicken broth. Stir and scrape the bottom to lift any browned bits stuck to the bottom of the pot.
• Place a metal or silicone trivet in the bottom of the instant pot and place the pork on it so it rests on the sauce (it's okay if it touches the sauce or if you don't have a trivet; this just makes it easier to keep the pork roast whole when you remove it after cooking).
• Place the lid on the instant pot and make sure the valve is set to "sealing." Set the instant pot to the "meat/stew" setting for 70 minutes.
• After the timer goes off, allow the pressure to release naturally for 10 minutes before turning the valve to "venting" to release any remaining pressure. Lift the pork roast out of the instant pot and serve.
• Optional - to make gravy: Use a ladle or gravy separator to skim as much grease as possible off the top of the sauce. Stir the cornstarch into 1 tablespoon of cool water in a small bowl, then pour into the sauce. Set the instant pot to the "saute" function and cook the sauce, stirring frequently, until slightly thickened, about 3-4 minutes. Strain through a mesh strainer and discard solids.

SLOW COOKER CRANBERRY PORK

Steps:

• In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast., Cover and cook on low for 6-8 hours or until the meat is tender. Remove roast and keep warm., In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

MOIST CRANBERRY PORK ROAST

Steps:

• Cut roast in half and place in a 3-qt. slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

SLOW COOKER CRANBERRY PORK ROAST

Steps:

• Place pork roast in a slow cooker. Mash cranberry sauce in a bowl; stir in sugar, cranberry juice, mustard, cloves, and salt. Pour cranberry mixture over pork roast.
• Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
• Skim fat from cranberry mixture in slow cooker. Measure 2 cups of cranberry mixture, adding water if necessary. Pour into saucepan and bring to a boil. Whisk cold water with cornstarch until pasty; pour into cranberry mixture. Cook and stir until thickened, 5 to 10 minutes. Serve alongside pork.

CRANBERRY PORK ROAST

Steps:

• Place pork roast in a 5-qt. slow cooker. In a small bowl, mash cranberry sauce; stir in the sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast and keep warm. Skim fat from juices. Pour into a 2-cup measuring cup; add water if necessary to measure 2 cups. Pour into a small saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Season with salt. Serve with sliced pork.

FRESH CRANBERRY SLOW COOKER PORK ROAST

Steps:

• Trim excess fat from roast. Sprinkle with salt and pepper. Place in slow cooker.
• In a small bowl, combine cranberries, honey, orange juice & rind, and spices; pour over roast.
• Place whole, peeled sweet potatoes on top of roast.
• Cover and cook on LOW 8 hours.
• Remove sweet potatoes and roast from cooker.
• Strain juices.
• Melt butter in skillet, add flour, stir to combine and cook on medium heat to warm. Slowly whisk in strained juices. Cook over medium heat until thickened to gravy.
• Whip sweet potatoes, adding butter and orange juice for moisture. Bake or broil until hot. Serve with roast.

SLOW-COOKER PORK ROAST WITH CRANBERRIES

Steps:

• Place pork roast in 3 1/2 to 4-quart slow cooker.
• In small bowl, combine cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; mix well. Pour over roast.
• Cover; cook on low setting for 7 to 9 hours.
• To serve, place roast on serving platter; cover with foil to keep warm. Pour juices from slow cooker into medium saucepan; if necessary, skim off any fat.
• In small bowl, combine remaining 1/4 cup cranberry juice cocktail and cornstarch; blend well. Stir into juices in saucepan. Cook and stir over medium heat until bubbly and thickened. Serve with pork roast. Garnish with shredded orange peel if desired.

CRANBERRY PORK ROAST (INSTANT POT/SLOW COOKER) RECIPE - (3.7/5)

Steps:

• Heavily S/P the roast on all sides Place oil in a hot pan and sear the outside of the meat Remove from pan and place in slow cooker or Instant Pot Cook onions until translucent Add to slow cooker or instant pot Add the rest of the ingredients and cook for 6-8 hours on high (slow cooker) or 35 minutes on high pressure in Instant Pot. Shred with a fork and remove bones prior to serving. Add additional S/P to taste.