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Cranberry Pork Roast

Orange Icon  Cranberry Pork Roast

Orange Icon  Cranberry Pork Roast

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Submitted by: Vonnie

Prep Time: 7 Minutes

Cook Time: 0 Seconds

Servings: 1

I looked at Autumn Pork Roast recipe by Marianne over at and made a few changes. You can look at the original recipe there.

  • 3 lbs. pork tenderloin, organic
  • 1 tsp. orange zest, fresh, organic
  • 1/8 tsp. nutmeg, organic
  • 1/2 tsp. cinnamon, ground, organic
  • 1/4 tsp. sea salt, unrefined and pure
  • 1/4 c. honey, raw, unfiltered, organic
  • 1 oz. cranberries, frozen, unsweetened, organic
  • 1 c. water, purified

Place roast in slow cooker. Sprinkle orange peel, nutmeg, cinnamon and sea salt over roast. Pour 1/4 cup honey over the top of roast. Evenly distribute frozen cranberries over roast. Add water. Cover and cook on high for 1 hour, then on low for 5 to 6 hours. Two hours before supper, I took the roast out and removed all visible fat, then I sliced it and returned the slices to the slow cooker to finish cooking and absorbing the liquid.

I did not put down servings since it really depends on how big your roast is and whether or not it's boneless. DSP states that one ounce of pork = 1 protein. You can use any size pork roast - all depends on the size of your slow cooker. I just put down 3 pounds because that is what I used. We were able to get 9 Dinners plus 2 lunches - 11 servings! I used leftover diced pork roast to make pork and beans last night. I used Isabels recipe for making beans.

Here's a meat cooking/time chart for those who want to cook their roast in the oven: