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Slow Cooker Cranberry Pork Tenderloin

Slow Cooker Cranberry Pork Tenderloin for Effortless Elegance

This Slow Cooker Cranberry Pork Tenderloin is a delightful centerpiece for festive meals with its juicy pork and sweet-tangy glaze.
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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 15 minutes
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 3-3.5 pounds Boneless Pork Tenderloins
For the Glaze
  • 14 ounces Whole Berry Cranberry Sauce store-bought or homemade
  • 4 cloves Garlic minced
  • 2 tablespoons Worcestershire Sauce
  • 1/2 cup Light Brown Sugar or substitute with granulated or dark brown sugar
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Minced Dried Onion
  • 1 teaspoon Kosher Salt adjust to taste
  • 1/2 teaspoon Ground Black Pepper adjust to taste
  • 1 teaspoon Ground Thyme adjust to taste
For Garnish
  • 1/4 cup Fresh Parsley optional

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Begin by trimming excess fat from the boneless pork tenderloins, placing them in a sprayed slow cooker.
  2. In a medium bowl, combine cranberry sauce, garlic, Worcestershire sauce, brown sugar, Dijon, dried onion, salt, pepper, and thyme.
  3. Pour the glaze over the pork tenderloins and coat evenly.
  4. Cover the slow cooker and set it to cook on LOW for 4-6 hours or HIGH for 2.5-3 hours.
  5. Check the internal temperature using a thermometer; it should reach 145°F.
  6. Remove pork from the slow cooker and let it rest for 10-15 minutes before slicing.
  7. For a thicker sauce, whisk cornstarch with water, stir into the sauce, and simmer on LOW for 10-15 minutes.
  8. Slice the rested pork and drizzle the sauce over it, garnishing with parsley.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 22gProtein: 28gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

Always ensure pork reaches an internal temperature of 145°F. Optionally add citrus zest or balsamic vinegar to the glaze for extra flavor.

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