Crock-Pot Fruited Pork Loin Roast

Reprinted with permission from the American Association of Kidney Patients

Crock-Pot Fruited Pork Loin Roast

Make ahead and divide leftover pork into individual portions and freeze to reheat for a quick meal or sandwich on busy days. If you follow a lower protein diet, adjust the portion size according to your meal plan or dietitian recommendation.


  • 3 pounds pork loin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried rosemary, crushed
  • 1/3 cup apple juice
  • 1/3 cup pineapple juice
  • 1/3 cup lemon juice
  • 1/2 of an 11-ounce can of whole-berry cranberry sauce
  • 1 large apple, unpeeled, sliced into thin wedges
  • 2 tablespoons dried parsley


Rub loin with dried seasonings and place in a 3-quart (6 cups) crock pot. Combine fruit juices & cranberry sauce, and pour over meat. Place apple wedges and parsley around roast. Cover and cook on low for 8 to 10 hours.

Transfer to serving platter. Wait 10 minutes then slice. Pour cooking juices and fruit over slices before serving.

Nutrient Analysis

Calories: 245 KCal

Protein: 23 g

Carbohydrates: 9.7 g

Fibre: 0.6 g

Total Fat: 13 g

Sodium: 57 mg

Phosphorus: 211 mg

Potassium: 396 mg

Renal Diet Nutrient Analysis

Servings per recipe: 12

Serving size: 3 oz

Renal and Diabetic Exchanges

3 potein
1/2 fruit

4 thoughts on “Crock-Pot Fruited Pork Loin Roast

  1. I cook one large piece of meat on the weekend to serve as cold meat . This recipe is a winner. Great sliced thin on an open-faced sand. with the chipotle mayo recipe and my favorite coleslaw recipe. Thanks for this one. Will be great for the family at the cottage.

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