A Cozy Sunday Idea
Sunday afternoons are for slow cooking. The smell fills the whole house. It makes everyone feel cozy and happy.
This pork roast is perfect for that. It cooks quietly all afternoon. You get to do other things. Then, a wonderful dinner is ready. What’s your favorite cozy Sunday smell? Tell me in the comments.
Why We Brown the Meat First
I know, it’s an extra step. But trust your grandma here. Browning the pork in a pan first is important. It locks in the juices.
It also makes the outside taste amazing. That golden color means flavor. My grandson once skipped this step. The roast was fine, but not special. We want special, don’t we?
The Sweet & Tangy Magic
Cranberries and orange are best friends. The berries are a little tart. The orange is sunny and sweet. Together, they sing.
They make a glossy, ruby-red sauce. Doesn’t that sound pretty? Fun fact: Cranberries bounce when they are fresh! This matters because good food should please your eyes, too. A beautiful plate makes everyone smile.
The Secret Resting Time
When the pork is done, you must let it rest. Cover it with foil and walk away for ten minutes. This is the hardest part!
But it matters so much. The juices settle back into the meat. If you cut it right away, all the good juice runs out onto the cutting board. I still laugh at how impatient I was as a young cook. Do you find it hard to wait, too?
Making It Your Own
This recipe is like a friendly guide. You can follow it just as it is. Or, you can add your own little twist.
Maybe add a tiny pinch of cloves. Or use a splash of apple cider. Cooking is about sharing, but also about making it yours. What’s one ingredient you love to add to cozy meals? I’d love to hear your ideas.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless pork loin roast | 5 pound | Trimmed and tied at 1-inch intervals |
| Vegetable oil | 1 tablespoon | |
| Cranberry sauce (whole berry) | 14 ounces (1 can) | |
| Dried cranberries | 1/2 cup | |
| Orange juice | 1/2 cup | |
| Orange zest strips | 3 strips | Each about 3-inch-long, trimmed of white pith |
| Ground cinnamon | 1/8 teaspoon |
A Sweet and Tangy Sunday Supper
Hello, my dear. Come sit at the counter. Let’s talk about Sunday dinner. I love a meal that cooks itself. This pork roast does just that. It fills the house with the coziest smell. Cranberries and orange whisper together in the slow cooker. It reminds me of crisp autumn walks. Doesn’t that sound lovely?
Now, this recipe is simple. But it has a few important steps. First, we give the pork a good brown. This makes it taste so much richer. I still laugh at the sizzle it makes. It always makes my cat, Marmalade, look up from her nap. Let me walk you through it.
Step 1: Pat your pork dry with paper towels. Sprinkle it with salt and pepper. Heat a little oil in your big skillet. Wait until it shimmers. Then, carefully place the pork in. Brown it on all sides until it’s golden. This seals in the juices. (My hard-learned tip: Don’t rush the browning. A good sear is the secret to flavor.)
Step 2: In your slow cooker, stir everything else. The cranberry sauce, dried berries, juice, zest, and cinnamon. It looks like a jewel-toned jam. Nestle the browned pork right into that fruity bath. Put the lid on and let it work. Cook it on low for about 4 hours. How do you know when meat is perfectly tender? Share below!
Step 3: When it’s done, move the pork to a board. Tent it with foil. Let that tired roast rest for 10 minutes. Meanwhile, skim the fat off the lovely sauce in the pot. Then simmer the sauce in a pan until it thickens. This makes it glossy and perfect for pouring.
Step 4: Remove the twine from your roast. Slice it into pretty pieces. Arrange them on your best platter. Spoon some of that warm, glossy sauce right over the top. Serve the rest in a little bowl. Everyone will want extra. I always do.
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Yield: 6-8 servings
Category: Dinner, Holiday
Three Tasty Twists on the Classic
Recipes are just a starting point. You can play with them. It’s like adding your own story. Here are three ways I’ve tweaked this dish. They each make it feel new.
Apple Cider Swap: Use spiced apple cider instead of orange juice. Add a pinch of cloves. It tastes like a harvest festival in a pot.
Spicy & Smoky: Add a chopped chipotle pepper in adobo sauce. Use just a little! It gives a warm, smoky kick that’s so good.
Herb Garden Version: Stir in a tablespoon of fresh chopped rosemary. It makes the whole thing smell like a sunny garden.
Which one would you try first? Comment below!
Setting Your Beautiful Table
This roast deserves a pretty plate. I love to slice it and fan the pieces out. The pink meat with the red glaze is just beautiful. For sides, buttery mashed potatoes are my favorite. The sauce pools into them perfectly. Or try roasted sweet potato wedges. A simple green salad cuts the sweetness nicely.
What to drink? For a special night, a glass of chilled Riesling wine is lovely. For everyday, sparkling apple cider with an orange slice is perfect. It feels just as festive. Which would you choose tonight?
Making Your Roast Last: Fridge, Freezer, and Reheating Tips
This roast makes wonderful leftovers. Let it cool completely first. Store slices and sauce separately in the fridge. They will keep for three to four days.
You can freeze it for later, too. Wrap slices tightly in foil. Place them in a freezer bag. They will be good for two months. Thaw in the fridge overnight.
Reheating is simple. Warm slices in a covered pan with a splash of sauce. The microwave works, but go slow. I once dried out a beautiful slice by zapping it too fast!
Batch cooking this saves a busy week. A planned leftover is a gift to your future self. It means a good meal is always ready. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Slow-Cooker Hiccups
Is your sauce too thin? Let it simmer longer in the saucepan. I remember when mine was like soup. A longer simmer fixed it perfectly. This matters because a thicker sauce clings to the meat beautifully.
Worried about dry pork? Do not skip the browning step. It seals in the juices. Also, use a thermometer. Cook just to 145 degrees. This ensures your roast stays tender and moist.
Finding the fat hard to skim? Let the liquid settle first. Then, use a big spoon. A gravy separator works wonders too. Fixing these small issues builds your cooking confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free?
A: Yes, it is! Just check your cranberry sauce label to be sure.
Q: Can I make it ahead?
A: Absolutely. Follow the storage tips above. Reheat gently before serving.
Q: What if I don’t have dried cranberries?
A: Use all cranberry sauce. Or try a handful of raisins for sweetness.
Q: Can I make a smaller roast?
A: You can. Halve the sauce ingredients. Keep the cooking time the same.
Q: Any optional tips?
A: A fun fact: a pinch of cloves adds a cozy, old-fashioned spice. Try it! Which tip will you try first?
A Note from My Kitchen to Yours
I hope this recipe brings warmth to your table. The smell of orange and cranberry is pure happiness. It always reminds me of family dinners.
I would love to hear about your cooking adventure. Tell me how it went for you. Have you tried this recipe? Give your experience in the comments.
Happy cooking!
—Grace Ellington.
Cranberry Orange Glazed Pork Loin Roast
Description
Slow-Cooker Pork Loin with Cranberries and Orange
Ingredients
Instructions
- Dry pork with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown pork well on all sides, 7 to 10 minutes.
- Stir cranberry sauce, cranberries, orange juice, orange zest, and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140 to 145 degrees on instant-read thermometer, about 4 hours on low.
- Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard orange zest. Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
- Remove twine from pork, slice into 1/2-inch-thick slices, and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
Notes
- For a smoother sauce, you can strain it after reducing. Leftovers make excellent sandwiches.