Slow Cooker Cranberry Pork Tenderloin

Celebrate this holiday season with this stunning, juice, flavorful, easy-to-make slow cooker pork tenderloin.

Why We Love This Recipe

• Tender and Juicy: Slow cooking ensures the pork tenderloin is incredibly tender and juicy.
• Seasonal Flavorful: The blend of cranberries and oranges adds a mix of sweet and tangy flavors. The combination is perfect for fall and winter meals.
• Easy Preparation: The slow cooker does most of the work for this recipe.
• Healthy Protein: Pork tenderloin is a lean meat and is always a healthy protein.
• Impressive Presentation: The dish looks and tastes like you spent hours preparing it. It’s perfect for the holidays

Ingredients

• 1 lb. pork tenderloin
• 2 tbsp extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup fresh cranberries
• ½ cup dried cranberries
• ½ cup fresh (or bottled) orange juice
• 3 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp cornstarch
• 1 tbsp cold water
• Fresh thyme and orange slices for garnish

Let’s Make Slow Cooker Cranberry Pork Tenderloin

1. Add dried and fresh cranberries, orange juice, maple syrup, and Dijon mustard to a slow cooker.
2. Heat the oil in a large skillet.
3. Season the tenderloin with salt and pepper.
4. Brown the pork tenderloin.
5. Transfer the tenderloin to the slow cooker.
6. Cook on low for 2.5 – 3 hours with an internal temperature of 145°.
7. Remove the tenderloin and allow it to rest for 10 minutes.
8. Remove the cranberries with a large, slotted spoon and set aside.
9. Strain the liquid from the slow cooker, using a fine-mesh strainer, into a small pot.
10. Heat the pot of liquid over high heat.
11. Mix the cold water and cornstarch to make a slurry.
12. Bring the liquid to a boil and pour the slurry into the pot of liquid whisking with pouring.
13. The liquid will thicken as it heats.
14. Place orange slices on a plate, top with the tenderloin, drizzle with liquid, and spoon on cooked cranberries.
15. Garnish with fresh thyme sprigs.

Krazy Kitchen Mom Tips

• Sear the Pork Tenderloin: Brown the pork tenderloin before adding it to the slow cooker for added flavor and a better texture.
• Use Low Heat: Cook the pork on the low setting for the most tender results.
• Check Doneness: Pork tenderloin is best cooked to an internal temperature of 145°.
• Thicken the Sauce: If you prefer a thicker sauce, remove the pork once it’s cooked and let it rest. Then, use the slow cooker liquid to make a slurry with cornstarch and water to thicken the sauce. Simmer until it reaches your desired consistency.
• Rest Before Slicing: Allow the pork tenderloin to rest for 10 minutes after cooking before slicing to help retain the juices. 

More Popular KKM Recipes

• Cranberry Muffins with Orange Glaze
• Cheddar Gruyere Twice-Baked Potatoes
• Roasted Pears with Blue Cheese
• Sugar Cranberries

Slow Roasted Cranberry Pork Tenderloin

Laura Franco

Celebrate this holiday season with this stunning, juice, flavorful, easy-to-make slow cooker pork tenderloin.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course dinner, main meal pork

Cuisine Amercian

Servings 4

Ingredients

  

• 1 lb. pork tenderloin
• 2 tbsp extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup fresh cranberries
• ½ cup dried cranberries
• ½ cup fresh or bottled orange juice
• 3 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp cornstarch
• 1 tbsp cold water
• Fresh thyme and orange slices for garnish

Instructions

 

• Add dried and fresh cranberries, orange juice, maple syrup, and Dijon mustard to a slow cooker.
• Heat the oil in a large skillet.
• Season the tenderloin with salt and pepper.
• Brown the pork tenderloin.
• Transfer the tenderloin to the slow cooker.
• Cook on low for 2.5 – 3 hours with an internal temperature of 145°.
• Remove the tenderloin and allow it to rest for 10 minutes.
• Remove the cranberries with a large, slotted spoon and set aside.
• Strain the liquid from the slow cooker, using a fine-mesh strainer, into a small pot.
• Heat the pot of liquid over high heat.
• Mix the cold water and cornstarch to make a slurry.
• Bring the liquid to a boil and pour the slurry into the pot of liquid whisking with pouring.
• The liquid will thicken as it heats.
• Place orange slices on a plate, top with the tenderloin, drizzle with liquid, and spoon on cooked cranberries.
• Garnish with fresh thyme sprigs.

Notes

Krazy Kitchen Mom Tips

• Sear the Pork Tenderloin: Brown the pork tenderloin before adding it to the slow cooker for flavor and a better texture.
• Use Low Heat: Cook the pork on the low setting for the most tender results.
• Check Doneness: Pork tenderloin is best cooked to an internal temperature of 145°.
• Thicken the Sauce: If you prefer a thicker sauce, remove the pork once it’s cooked and let it rest. Then, use the slow cooker liquid to make a slurry with cornstarch and water to thicken the sauce. Simmer until it reaches your desired consistency.
• Rest Before Slicing: To help retain the juices, allow the pork tenderloin to rest for 10 minutes after cooking before slicing.

 

 

Keyword easy recipe, slow cooker recipe