Slow Cooker Cranberry Pork Tenderloin
User Reviews
5
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
5 hrs
-
Resting Time
10 mins
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Servings
6
-
Calories
852 kcal
-
Course
Dinner
-
Cuisine
American, International
Slow Cooker Cranberry Pork Tenderloin
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This Slow Cooker Cranberry Pork Tenderloin recipe combines tender pork with a tangy cranberry sauce enhanced by garlic, Worcestershire sauce, Dijon mustard, and warming spices. Cooking slowly allows the flavors to meld and the meat to become juicy and flavorful. The sauce creates a bright, slightly sweet glaze that complements the pork's mild flavor.
Description
In this recipe, pork tenderloins are trimmed and placed in a slow cooker, then topped with a sauce made from canned cranberry sauce, garlic, Worcestershire sauce, brown sugar, Dijon mustard, dried onion, salt, pepper, and thyme. The mixture provides a balance of sweet, tangy, and savory notes that permeate the meat during slow cooking.
The low-and-slow cooking method ensures the pork remains moist and tender while the cranberry sauce reduces slightly to coat the meat with a flavorful glaze. Variations such as adding citrus zest or herbs can customize the flavor further.
This dish pairs well with simple sides and is suitable for meals where ease of preparation is beneficial. Leftovers can be refrigerated for several days or frozen for longer storage, and reheating should be gentle to preserve moisture.
Adjustments to seasoning can be made before cooking to suit taste preferences, with options for added zest or marmalade for complexity.
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Ingredients
- 2 pork tenderloin about 3 to 3.5 pounds total (a good rule of thumb is figure about 1/2 pound pork per person, approximately, boneless
- 14 ounces cranberry sauce from one can; can be whole berry or jellied; or use homemade cranberry sauce - about 1 3/4 cups, leftover cranberry sauce is great here, whole berry
- 2 garlic finely minced, cloves
- 2 tablespoons Worcestershire sauce
- 1 tablespoon light brown sugar packed (granulated sugar and/or dark brown sugar may be substituted)
- 1 tablespoon Dijon mustard
- 2 teaspoons onion minced dried
- ½ teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, ground
- ¼ teaspoon thyme or to taste, ground
- parsley optional; finely minced; for garnishing, fresh
Instructions
- Trim any fat from the pork tenderloins, if desired. Spray a 6 to 7-quart slow cooker basin with cooking spray and place the tenderloins in it; set aside momentarily.
- To a medium bowl, add all remaining ingredients (except the parsley), stir to combine, and I recommend tasting the mixture now. Tips - If desired, add more salt, pepper, Dijon, sugar, etc. as desired to taste. You can also add orange or lemon zest, a couple tablespoons of orange juice or lemon juice, a bit of orange marmalade, rosemary sprigs; there are lots of flavor variations; see blog post as well for ideas.
- Evenly pour the cranberry sauce mixture over the pork.
- Place the lid on the slow cooker and cook on LOW for about 4-6 hours, OR cook on HIGH for about 2 1/2-3 hours. If desired, you can baste some of the cranberry sauce mixture over the pork as it cooks, although it's not obligatory. Cooking Tips - All slow cookers vary in their heat output, as do all kitchens in their ambient temperature, as well as the exact thickness of the pork, and so forth. Cook until done, whatever that means given your circumstances. Pork is done when it reaches 145F, as measured by a thermometer. Resting (mandatory) - However, in order to avoid DRY pork, I suggest pulling the pork from the slow cooker when the temp reaches 135-140F, set it on a plate, cover it with foil, and allow the meat to rest for 10-15 minutes, at which point the internal temp will come up to 145F (safe to consume), the natural juices will redistribute, and you'll have perfectly cooked, juicy pork tenderloins.
- Optionally garnish with parsley, slice, and serve.
- Optional: If you’d like to thicken the juices from the slow cooker, whisk 1 tablespoon of cornstarch with 1 tablespoon of water, add it to the juices in the bottom of the slow cooker, and cook on high for 20-30 minutes uncovered, or until thickened as desired. A quicker way to do this (because the slow cooker, is slow), is to transfer it all (the juices + the cornstarch/water) to a medium saucepan and bring it to a simmer over medium-high heat, and cook until the desired consistency is reached; whisk frequently. It will likely not take more than 5-7 minutes for it to thicken up nicely.
Equipments used:
Notes
- Leftovers keep well in an airtight container for 4-5 days in the refrigerator or up to 3 months frozen.
- Reheat gently in the microwave for about 30 seconds to avoid drying out the pork.
- The sauce can be adjusted before cooking by adding citrus zest, juice, or herbs such as rosemary to vary the flavor.
- The calorie estimate may be high due to cranberry sauce; actual calories could be lower as not all sauce is consumed.
- Plan servings generously as sides will supplement the meal.
Nutrition Information
Show Details
Serving
1serving
Calories
852kcal
(43%)
Carbohydrates
32g
(11%)
Protein
126g
(252%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.2g
(10%)
Cholesterol
393mg
(131%)
Sodium
614mg
(26%)
Potassium
2480mg
(53%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
49IU
(1%)
Vitamin C
3mg
(3%)
Calcium
55mg
(6%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 852 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 852kcal | 43% |
| Carbohydrates | 32g | 11% |
| Protein | 126g | 252% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 393mg | 131% |
| Sodium | 614mg | 26% |
| Potassium | 2480mg | 53% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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