Cranberry Mustard Pork

    7 hours 10 minutes

    Fruity flavours go well with pork. In this recipe cranberry sauce is simmered with mustard and cloves before marinating the pork.

    44 people made this

    Serves: 11 

    • 2 (275g) jars cranberry sauce
    • 125g caster sugar
    • 125ml cranberry juice
    • 1 teaspoon mustard powder
    • 1/4 teaspoon ground cloves
    • 1 large boneless pork loin roast
    • 2 tablespoons cornflour
    • 2 tablespoons cold water
    • salt to taste

    Preparation:10min  ›  Cook:7hours  ›  Ready in:7hours10min 

    1. Preheat oven to 140 degrees C. Stir together cranberry sauce, sugar, cranberry juice, mustard and cloves.
    2. Place pork roast in a large baking tray. Pour cranberry mixture over the roast.
    3. Cook in preheated oven for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm.
    4. With a metal spoon, skim the fat from the juices in the baking tray and discard. Pour 450ml of the remaining juices (top up with water if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornflour and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with the roast.

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    Reviews in English (44)


    Something else. so delicious! I've used pork ribs and even pork chops in the slow cooker with excellent results! Thanks!  -  21 Jul 2008


    Something else. I soaked the roast in brine first (1 litre water, 4 tablespoons salt, 4 tablespoons sugar, and some rosemary). Instead of cranberry sauce I used some cranberry/orange chutney that was leftover from Christmas. I combined the chutney with the juice, sugar, mustard and cloves. I roasted the meat for about 2 hours and then served it right from the oven (I omitted the cornflour and water at the end of the recipe). The result was the juciest roast I've ever made with a delicious cranberry crust on top that tasted sweet and delicious. The roast had a slight rosemary flavour and was nicely complimented by the cranberry. This was such a hit that even my picky little 4 year-old ate it! I'm sure the original recipe that is posted is great, but the way I made it was so good I'll have to do it again this way next time.  -  21 Jul 2008


    Something else. This has become one of our favourite recipes. I use a slow cooker so I only use about half of the sauce while cooking and use the other half when serving. I omit the cloves and add 10 to 12 drops of hot sauce.  -  21 Jul 2008