Ingredients
6
6 servings
- •1 (1 ounce) package dry onion soup mix
- •1 (3 pound) pork sirloin roast
- •1 (16 ounce) can whole berry cranberry sauce
- •2 tablespoons butter, or to taste
- •2 tablespoons all-purpose flour, or as needed
- •salt and ground black pepper to taste
Instructions
- Rub soup mix all over pork roast. Place roast in a slow cooker and pour cranberry sauce over top. Cover and cook on Low until pork is slightly pink in the center, about 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a platter, reserving juices in the slow cooker.
- Melt butter in a saucepan over low heat. Whisk in flour to form a paste. Pour in reserved juices from the slow cooker; cook, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and pepper. Serve alongside roast.
Nutritional Facts
Per 6 servings
- Calories: 406
- Carbohydrate: 33g
- Fat: 19g
- Fiber: 1g
- Protein: 26g
- Sugar: 18g
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