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Slow Cooker Cranberry Pork Tenderloin
Slow Cooker Cranberry Pork Tenderloin
"Slow cooker Cranberry Pork Tenderloin is easy to make. The pork tenderloin combined with cranberry and orange offers so much flavor! This will be the star of your holiday dinner table or any time you decide to make it! Once your pork tenderloin with fresh cranberries reaches 145 then remove it from the slow cooker and let it rest. This seals in the juices of the pork and makes it even more delicious! Overcooking pork is pretty hard to do. As long as your slow cooker has moisture in it the meat just keeps getting more and more tender. "
Serves8 people
Preparation Time15 min
Cooking Time4 hr
Slow Cooker Time HIGH4 hr
Cooking MethodSlow Cooker
Cooking Vessel SizeLarge Slow Cooker
Ingredients
- 3 pounds pork tenderloin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 (16-ounce) bag fresh or frozen cranberries
- 1/2 cup water
- 1/2 cup maple syrup
- 1 each orange, zested and juiced
- 1/8 cup Balsamic vinegar
- 1-2 inch sprig of fresh rosemary
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sprinkle your pork tenderloin with salt and pepper.
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in a large frying pan, heat up your olive oil on medium heat.
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Place your pork tenderloin in the pan once the oil is hot. Brown each side of the pork tenderloin. Once brown on all sides, place the tenderloin in the slow cooker and turn it to low.
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In a small saucepan, combine cranberries, water, and maple syrup and bring to a boil.
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You will want to cook this for about 5 minutes or until cranberries begin to split.
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Remove about ½ cup of cranberry sauce from the saucepan and set aside. You will want to use this when you serve your pork tenderloin with cranberry sauce.
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Slowly add the orange zest, juice from the orange, and balsamic vinegar to the saucepan with the remaining cranberry sauce.
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Stir until well mixed. Then pour over the tenderloin in the slow cooker.
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Place the sprig of fresh rosemary on top of pork tenderloin and cover. Cook your pork tenderloin with cranberry sauce on low for 4-5 hours. Remove from the slow cooker when the internal temperature is 145 degrees.
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Let rest 10 minutes before slicing. Serve with reserved ½ cup cranberry sauce on top and additional orange zest, if desired.
