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Cranberry Pork Roast
Ingredients:
- 1 boneless pork loin (2 1/2 to 3 pounds)
- 1 can (16oz) jellied cranberry sauce
- ½ cup sugar
- ½ cup cranberry juice
- 1 teaspoon dried mustard
- ¼ teaspoon ground cloves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Makes 4-6 (4 used) servings.
Lighter Version:
- ¼ cup sugar
- 1 cup cranberries
- 1 tsp. dry mustard
- ¼ teaspoon ground cloves
- 2 tablespoons cornstarch
Instructions:
Place pork roast in slow cooker, or crock pot. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and clove. 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 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 black pepper. Serve with sliced pork.
Nutrient Information:
(Based on approximate analysis per serving)
| Calories | 934 |
| Protein (g) | 45 g |
| Sodium (mg) | 172 mg |
| Potassium (mg) | 716 mg |
| Phosphorus (mg) | 430 mg |
| Dietary Fiber | 1.2 g |
| Fat (Total) | 49 g |
| Saturated Fat | 18 g |
| Cholesterol | 169 g |
| Carbohydrates | 77 |
Lighter version:
| Calories | 865 |
| Protein (g) | 52 g |
| Sodium (mg) | 131 mg |
| Potassium (mg) | 751 mg |
| Phosphorus (mg) | 393 mg |
| Dietary Fiber | 1.2 g |
| Fat (Total) | 60 g |
| Saturated Fat | 23 g |
| Cholesterol | 201 g |
| Carbohydrates | 77 |
Kidney Options is supported by
Fresenius Medical Care
North America