Dec 012008
Share This Recipe

This recipe smells so good as it is cooking in the slow cooker. The orange peel and cranberry combination give it a great flavor. It is fancy enough for company but it is also great served as a sandwich. If you don’t like to cook with pork you could use a turkey breast instead.


Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.















Pork loin roast

4 lbs.

8 lbs.

12 lbs.

16 lbs.

20 lbs.

24 lbs.

Salt and pepper
Whole berry cranberry sauce

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.


1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Orange zest

1 orange

2 oranges

3 oranges

4 oranges

5 oranges

6 oranges

Ground cloves

1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

3/4 t.

Ground nutmeg

1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

3/4 t.

Assembly Directions: 
Spray slow cooker with cooking spray. Place roast in slow cooker. Sprinkle with salt and pepper. Mix remaining ingredients in a bowl. Pour sauce over roast. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Cool.

Freezing Directions: 
Slice meat or place whole in a freezer bag or freezer container. Add some of the remaining sauce to the bag/container. Seal, label and freeze.

Serving Directions:
Thaw meat. Reheat in microwave or on stovetop.

Nutritional Info: 
Per Serving: 275 Calories; 7g Fat (21.8% calories from fat); 27g Protein; 26g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 67mg Sodium.
Exchanges: 4 Lean Meat; 2 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

Sorry, the comment form is closed at this time.