Slow-Cooker Cranberry-Orange Pork Roast

Slow-Cooker Cranberry-Orange Pork Roast

2 tbsp. oil

1 flat boneless pork loin roast (4 lb.)

1 can (14 oz) whole berry cranberry sauce

1/2 cup Kraft Classic Catalina Dressing

1 tbsp. less-sodium soy sauce

1 tbsp. cornstarch

1 tsp. zest and 1/4 cup juice from 1 orange

Heat oil in large skillet on medium-high heat. Add meat; cook 4 to 5 on each side or until browned on both sides. Transfer meat to slow cooker.

Mix cranberry sauce, dressing and sauce; pour over meat. Cover with lid.

Cook on low 4 to 5 hours. Remove meat from slow cooker, reserving liquid in slow cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in slow cooker. Cook, covered, on high 10 minutes or until thickened.

Slice meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce.