Crockpot Cranberry Pork Tenderloin

Introduction

Crockpot Cranberry Pork Tenderloin is a succulent and flavorful dish that perfectly balances the sweetness of cranberries with the savory richness of tender pork. Slow-cooked to perfection, the pork absorbs the tangy, slightly sweet cranberry sauce while remaining juicy and tender. This dish is ideal for cozy weeknight dinners, holiday meals, or special gatherings.

The combination of cranberries, orange, and a hint of brown sugar creates a luscious glaze that enhances the natural flavors of the pork. Using a crockpot makes preparation effortless, freeing up your time while filling your home with irresistible aromas.

Why I Love This Recipe

I love this recipe because it’s simple, flavorful, and elegant. The cranberries and orange add a festive touch without being overly sweet, and the slow cooker ensures the pork stays tender and juicy. It’s a recipe that looks impressive on the table but requires minimal effort, making it perfect for both busy weeknights and special occasions.

Why This is a Must-Try Dish

• Tender and juicy pork: Slow cooking guarantees melt-in-your-mouth results.
• Festive flavors: Cranberries, orange, and a hint of brown sugar create a perfect balance.
• Effortless preparation: Minimal hands-on time with maximum flavor.
• Versatile serving options: Pairs well with rice, mashed potatoes, roasted vegetables, or salad.
• Crowd-pleaser: A beautiful, delicious main course suitable for family or guests.

Recipe Overview

• Preparation Time: 10 minutes
• Cooking Time: 4–6 hours on low
• Total Time: 4–6 hours 10 minutes
• Servings: 4–6
• Calories: ~350 per serving
• Course: Main / Dinner
• Cuisine: American / Comfort Food

Ingredients

• 2 lbs pork tenderloin
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 cup fresh or frozen cranberries
• ½ cup orange juice (freshly squeezed recommended)
• ¼ cup brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• ½ teaspoon ground cinnamon (optional, for a warm flavor)
• 1 small onion, sliced
• Optional garnish: fresh parsley or orange zest

Cooking Directions

1. Season Pork: Rub pork tenderloin with salt and black pepper.
2. Sear (Optional but Recommended): Heat olive oil in a skillet over medium-high heat. Sear pork on all sides for 2–3 minutes until golden brown. This step locks in juices and enhances flavor.
3. Prepare Sauce: In a small bowl, mix cranberries, orange juice, brown sugar, Dijon mustard, thyme, garlic, and cinnamon.
4. Assemble in Crockpot: Place sliced onions at the bottom of the crockpot. Place seared pork on top and pour cranberry sauce over the pork.
5. Slow Cook: Cover and cook on low for 4–6 hours or until pork reaches an internal temperature of 145°F (63°C) and is tender.
6. Finish and Slice: Remove pork from the crockpot and let rest for 5–10 minutes. Slice into medallions and serve with sauce spooned over the top.

Step-by-Step Preparation Method

1. Season the pork tenderloin with salt and pepper.
2. Optional: Sear the pork in a hot skillet with olive oil for 2–3 minutes per side.
3. Slice onions and place them in the bottom of the crockpot.
4. Combine cranberries, orange juice, brown sugar, Dijon mustard, thyme, garlic, and cinnamon in a bowl.
5. Place the pork on top of the onions in the crockpot.
6. Pour cranberry sauce mixture evenly over the pork.
7. Cover and cook on low for 4–6 hours.
8. Remove pork, let rest, then slice into medallions.
9. Serve with sauce spooned over the slices and garnish with parsley or orange zest.

How to Serve

• Serve with creamy mashed potatoes, roasted root vegetables, or wild rice.
• Pair with steamed green beans or a fresh salad for a balanced meal.
• Spoon extra cranberry sauce from the crockpot over the pork for added flavor.

Recipe Tips

• Searing the pork before slow cooking adds extra flavor and color but can be skipped for a quicker version.
• Use fresh or frozen cranberries; frozen works well year-round.
• Adjust sweetness by adding more or less brown sugar according to taste.
• Ensure the crockpot lid is closed during cooking to keep the pork moist.
• Let pork rest before slicing to retain juices.

Variations

1. Spicy Version: Add a pinch of red pepper flakes or cayenne to the cranberry sauce.
2. Apple Twist: Replace half the cranberries with diced apples for a fruity variation.
3. Herb Variation: Add rosemary or sage for a more aromatic flavor.
4. Orange Marmalade Glaze: Use orange marmalade instead of orange juice for a richer, sweeter glaze.
5. Vegetable Addition: Add carrots or sweet potatoes to the crockpot for a one-pot meal.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
• Freezing: Slice pork and freeze with sauce in an airtight container for up to 2 months.
• Reheating: Reheat gently in a skillet or microwave, adding extra sauce if needed.

Special Equipment Needed

• Crockpot / slow cooker
• Skillet (optional, for searing)
• Knife and cutting board
• Spoon or spatula

FAQ

Q1: Can I use pork loin instead of tenderloin?
A: Yes, but cooking times may vary slightly; ensure it reaches 145°F internal temperature.

Q2: Can I make this without searing?
A: Yes, but searing adds flavor and color.

Q3: Can I use canned cranberry sauce?
A: Fresh or frozen cranberries are best for texture, but canned sauce can work in a pinch.

Q4: How do I know when the pork is done?
A: Use a meat thermometer; the internal temperature should reach 145°F (63°C).

Q5: Can I make this ahead of time?
A: Yes, prepare sauce and pork in advance, refrigerate, and cook in the crockpot the next day.

Conclusion

Crockpot Cranberry Pork Tenderloin is a succulent, flavorful, and easy-to-make dish perfect for family dinners or special occasions. The combination of tangy cranberries, sweet orange, and tender pork creates a dish that is both comforting and festive. With minimal prep and effortless slow cooking, this recipe is a must-try for anyone looking to impress with minimal effort while serving a delicious, crowd-pleasing main course.