Slow Cooker Cranberry Pork

This slow cooker cranberry pork tenderloin transforms an ordinary pork cut into a festive holiday centerpiece with minimal effort. The sweet and tangy cranberry glaze creates a perfect balance while the slow cooking method ensures the meat remains tender and juicy every time.

I first made this recipe when hosting my first Christmas dinner as a newlywed. The aroma filling our small apartment made everything feel festive, and now it has become our traditional holiday meal that even the pickiest eaters request.

Ingredients

• Pork tenderloins: Choose high quality meat with some marbling for the best flavor and juiciness.
• Whole berry cranberry sauce: The texture adds visual appeal and bursts of flavor throughout.
• Garlic cloves: Fresh minced garlic provides aromatic foundation.
• Worcestershire sauce: Adds umami depth that balances the sweetness.
• Brown sugar: Helps caramelize the exterior and enhances the glaze.
• Dijon mustard: The tanginess cuts through richness and adds complexity.
• Dried minced onion: Convenient flavor builder without the prep work of fresh onions.
• Kosher salt: The larger flakes dissolve gradually for even seasoning.
• Black pepper: Adds gentle heat that complements the sweet cranberry.
• Ground thyme: Provides earthy notes that pair beautifully with pork.
• Fresh parsley: Optional garnish that adds color and freshness.

Step-by-Step Instructions

Prepare the pork:

Trim any excess fat from tenderloins if desired. This step is optional as some fat adds flavor, but removing larger pieces ensures a more uniform cooking process. Spray your slow cooker with cooking spray before placing the trimmed tenderloins inside to prevent sticking.

Create the cranberry glaze:

In a medium bowl, combine cranberry sauce, minced garlic, Worcestershire sauce, brown sugar, Dijon mustard, dried onion, salt, pepper, and thyme. Stir thoroughly until all ingredients are well incorporated. Take a small taste at this point to adjust seasonings according to your preference. The glaze should have a balance of sweet, tangy, and savory notes.

Coat the pork:

Pour the cranberry mixture evenly over the tenderloins in the slow cooker, ensuring all sides get coated. Use a spoon to distribute the glaze if needed, making sure some gets underneath the meat as well for maximum flavor penetration.

Slow cook to perfection:

Cover the slow cooker with its lid and set to LOW for 4-6 hours or HIGH for 2½-3 hours. The extended cooking time allows the flavors to meld while keeping the meat tender. If desired, occasionally baste the pork with the sauce from the bottom of the cooker for extra flavor development.

Rest the meat:

This critical step prevents dry pork. Remove the tenderloins when they reach 135-140°F internal temperature. Place on a plate, cover loosely with foil, and let rest for 10-15 minutes. During this time, the temperature will rise to the safe 145°F while juices redistribute throughout the meat.

Serve and garnish:

Slice the rested pork into medallions about ½-inch thick. Arrange on a serving platter and spoon some of the cranberry sauce mixture over the top. Sprinkle with fresh parsley if desired for a pop of color and fresh flavor.

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This recipe reminds me of my grandmother who taught me that simple ingredients prepared with care create the most memorable meals. The first time I made this for her, she insisted on knowing exactly how I got the pork so tender, then proceeded to make it for every family gathering that winter.

Transforming the Sauce

For an elevated presentation, consider thickening the cooking liquid after removing the pork. The quickest method involves transferring the juices to a saucepan, whisking in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water), and simmering for 5-7 minutes until thickened. This creates a glossy, spoonable sauce that looks restaurant-quality. The concentrated flavors highlight the cranberry while providing the perfect consistency to cling to each slice of pork.

Holiday Pairing Suggestions

This cranberry pork creates a stunning centerpiece for holiday meals when paired thoughtfully. Serve alongside roasted root vegetables like carrots, parsnips, and sweet potatoes which complement the sweet-tart profile of the cranberry. A simple wild rice pilaf soaks up the delicious sauce while adding textural contrast. For a truly festive spread, include a crisp winter salad with apples, candied pecans and a light vinaigrette to balance the richness of the main dish.

Make-Ahead Options

One of the biggest advantages of this recipe is its flexibility for busy holiday schedules. You can prepare the cranberry mixture up to three days in advance and store in an airtight container in the refrigerator. On cooking day, simply pour over the pork and proceed with slow cooking. Alternatively, you can fully cook the dish a day ahead, refrigerate, and gently reheat in a covered baking dish at 300°F for about 20 minutes or until warmed through without overcooking the pork.

Frequently Asked Questions

→ How do I ensure the pork stays tender?

Slow cook the pork and let it rest after cooking. Cover with foil and allow juices to redistribute for juicier textures.

→ Can I use homemade cranberry sauce?

Yes, homemade cranberry sauce or leftover canned sauce works perfectly, adding flavor and reducing waste.

→ What sides go well with this dish?

This pairs well with roasted vegetables, mashed potatoes, or a simple green salad for a balanced meal.

→ How do I thicken the glaze?

Mix cornstarch with water, add to the juices, and cook in the slow cooker or a saucepan until the sauce thickens.

→ What is the ideal cooking temperature for pork?

Cook until the internal temperature reaches 145°F. Resting the meat ensures it’s juicy and evenly cooked.