Step 1

Spray the crock of a 6 quart slow cooker with cooking spray. Season pork roast on all sides with salt and pepper.

Step 2

Melt butter in a large skillet over medium high heat. Brown pork roast on all sides for 4-6 minutes. Center in slow cooker. Sprinkle with dry soup mix.

Step 3

Mix together cranberry sauce, teriyaki, orange zest and crushed red pepper flakes. Spread over roast.

Step 4

Cover and cook on low for 4-6 hours or until a thermometer inserted into the center reads 165°F. Remove to a platter to rest.

Step 5

Turn slow cooker to high, whisk Dijon into sauce. Dissolve 2 tablespoons cornstarch in just enough orange juice OR cold water to dissolve. Mix into the sauce to thicken, repeating until desired thickness is reached. Add thawed cranberries and simmer in sauce for a few minutes until tender, stirring to coat with sauce.

Step 6

Slice pork roast and serve drizzled with sauce. Garnished with orange slices, cranberries and rosemary.