Slow Cooker Cranberry Pork Loin Recipe

  |  20 Comments

This recipe is definitely a crowd pleaser!  The meat is so tender and juicy, you won’t even need a knife!
Slow Cooker Cranberry Pork Loin Recipe
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Ingredients

  • 3 lb. boneless pork loin or tenderloin
  • 16 oz. can whole cranberry sauce
  • 1/4 cup Worcestershire sauce
  • 1 Tablespoon brown sugar
  • 1 teaspoon yellow mustard

Instructions

  1. Place roast in a slow cooker coated with cooking spray. Combine the rest of the ingredients and pour over roast. Cook on high 4-5 hours or low for 6-8 hours. Remove roast, slice and serve.
  2. *You can also add a little water and cornstarch to the juices left in your slow cooker if you wish to make a gravy.
7.8.1.2
1930
https://www.sixsistersstuff.com/recipe/slow-cooker-cranberry-pork-loin-recipe/

 

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Comment on this Recipe

20 Responses to “Slow Cooker Cranberry Pork Loin Recipe”

  1. Sue
    I notice that you only list a cooking time with the crock pot set on high. Could this be safely cooked on low and if so how long would it cook for? I'd love to do this on a work day but the 4-5 hrs. listed just isn't enough time.
    LOVE your site~thanks so much!
    April 5, 2012 at 2:15 am
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  7. Melia Lesko
    this was really good. At the grocery store, I got a package with 2 pork tenderloins and I made one to give to a friend with an ill husband....it was slightly less than 3lbs, but that was OK bc the cranberries come in 14oz can, not 16oz can. My husband liked it (although he prefers the traditional oven baked or grilled tenderloin) - this one came out so tender it was almost like pulled pork. I will definitely make this again!! It was cooked in about 6 hours on low.
    December 10, 2012 at 7:35 am
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  11. Lori
    This recipe was so good I was eating the sauce with a spoon! I searched the internet for something to do with fresh cranberries and pork tenderloin (the sealed package with two in it ) and I'm so glad I picked this recipe. I made a quick fresh cranberry sauce to use instead of canned, used dijon instead of yellow mustard, and added a sprig of fresh rosemary. I will definitely be sharing this recipe and making it again.
    November 11, 2014 at 5:34 pm
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