Pork Roast In Cranberry Gravy Recipes

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.

Steps:

• In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.

Steps:

• Rub salt and black pepper onto pork loin and place in crock pot. Add all of remaining ingredients EXCEPT cornstarch and water.
• Turn crock pot on high for 1 hour and then cook on low for 5-6 hours.
• Mix cornstarch and water in small bowl and add last 15 minutes of cooking time which will help make the gravy.
• Remove loin onto a serving plate. This recipe will go well with rice, potatoes or noodles.

Steps:

• Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350° for 40 minutes. , Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce is melted. Drizzle a fourth of the glaze over roast. , Bake 20 minutes longer; or until a thermometer reads 145°, basting frequently with remaining glaze. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with 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.

Steps:

• Preheat oven to 325 degrees F.
• In a small saucepan, combine cornstarch, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside.
• Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving.

Steps:

• 1. Set oven to 350. Spray baking dish with Pam. Place roast in the dish.
• 2. In microwave heat cranberry sauce until mushy. Add the package of soup mix and stir together.
• 3. Pour over the roast and place aluminum foil over the roast and bake for 20-25 minutes per pound. May check it to make sure its done enough for you and remove from oven. Let sit about 5 minutes still covered. Remove cover and slice at an angle and serve.

Steps:

• Put roast in bottom of crockpot. Poke cloves into the top of it. Add salt and pepper to taste.
• Combine orange juice, cranberry sauce, and brown sugar in a small bowl. Pour cranberry mixture over pork.
• Cover and cook on low for 8-10 hours.

Steps:

• Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
• Cover, and cook 8 hours on Low.
• Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

Steps:

• Remove all fat from the moose roast and wipe well with a clean damp cloth.
• Lard the roast as follows: Cut salt pork or bacon into 1/4 inch strips and chill thoroughly.
• Pierce the moose roast with a sharp knife or skewer at 2-inch intervals and insert the chilled strips of salt pork or bacon.
• Place the roast in a glass, earthenware or porcelain bowl.
• Mix the salt, pepper, cinnamon, cloves, mustard and brown sugar with the water and vinegar and pour over the moose (3 cups of sweet pickle juice may be used in place of the brown sugar, water and vinegar if desired.) Marinate the roast for 24 to 48 hours, turning it over frequently if the liquid does not completely cover it.
• Remove the roast from the marinade and place it in a covered roaster in a 350 degree oven for approximately one hour.
• Add onion flakes and cranberry juice and continue roasting until tender.
• (about one hour).
• Transfer meat to a hot platter.
• Add flour to the pan drippings and stir until the flour has absorbed the fat.
• Add the milk, stirring constantly, until gravy is desired thickness.
• Serve hot with the roast.

Steps:

• Place pork roast in a slow cooker.
• In a medium bowl, mash cranberry sauce; stir in 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; measure 2 cups, adding water if necessary, and pour into a saucepan.
• Bring to a boil over medium-high heat.
• Combine the cornstarch and cold water to make a paste; stir into gravy.
• Cook and stir until thickened.
• Season with salt.
• Serve with sliced pork.

Steps:

• In a saucepan, cook first 4 ingredients, until thickened (ingredients may be doubled if desired for more sauce).
• In a roaster or oven-proof casserole dish, place in the roast.
• Spread the sauce ingredients over the pork roast.
• Bake in 350 degree oven, until roast is done, basting frequently.
• Remove roast to serving platter.
• Let sit for 15 minutes before slicing.
• Meanwhile,in the same roaster, with the pan juices, add the gravy with the 1/3 cup water; mix to combine.
• Slice the roast.
• Serve the cranberry/orange gravy over the slices.