Name: Slow Cooker Cranberry Pork Loin
Prep time: 5 min
Cook time: 480 min
Total time: 485 min
Ingredients: 3 pound boneless pork loin or tenderloin; 16 ounces whole cranberry sauce; 1/4 cup Worcester sauce; 1 Tablespoon brown sugar; 1 teaspoon yellow mustard

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This Slow Cooker Cranberry Pork Loin is a melt-in-your-mouth masterpiece that combines sweet, tangy, and savory flavors in every bite. Tender pork loin simmers for 8 hours in a luscious cranberry glaze, creating a dish that’s effortlessly elegant yet perfect for busy days. The result? Juicy, fork-tender meat with a caramelized crust and a sauce that’s rich, glossy, and bursting with fruity brightness.

With just 5 minutes of prep, this recipe is a lifesaver for cozy dinners or holiday gatherings. The cranberries add a pop of vibrant color and a delightful balance of tartness, while the slow cooking process ensures the pork stays moist and flavorful. Serve it over creamy mashed potatoes or fluffy rice for a meal that’s as comforting as it is impressive.

What You’ll Need

Slow Cooker Cranberry Pork Loin Ingredients

3 pounds boneless pork loin or tenderloin (trimmed of excess fat for a leaner dish)
16 ounces whole cranberry sauce (canned or homemade works; substitute with jellied cranberry sauce for a smoother texture)
¼ cup Worcestershire sauce (adds a savory depth; substitute with soy sauce if needed)
1 Tablespoon brown sugar (light or dark, depending on your preference)
1 teaspoon yellow mustard (adds a tangy kick; Dijon mustard can be used as an alternative)

How to Make It

Prepare the slow cooker: Lightly coat the inside of your slow cooker with cooking spray to prevent sticking.
Add the pork: Place the pork loin or tenderloin in the slow cooker, ensuring it fits comfortably.
Mix the sauce: In a medium bowl, combine the cranberry sauce, Worcestershire sauce, brown sugar, and yellow mustard. Stir until well blended.
Pour over the pork: Evenly pour the sauce mixture over the pork, making sure it’s fully coated.
Cook: Cover and cook on high for 4-5 hours or low for 6-8 hours. The pork is done when it reaches an internal temperature of 145°F and easily shreds with a fork.
Serve: Remove the pork from the slow cooker, slice it into portions, and serve with the cranberry sauce from the cooker. Enjoy!

Perfect Pairings: Serving Suggestions

This Slow Cooker Cranberry Pork Loin pairs beautifully with mashed potatoes or roasted sweet potatoes to soak up the tangy-sweet sauce. For a fresh contrast, serve with a side of steamed green beans or a crisp arugula salad with a light vinaigrette. Don’t forget a warm dinner roll to complete the meal!

Make It Your Own: Recipe Variations

Switch up the flavors by using Dijon mustard instead of yellow mustard for a sharper kick. If you prefer a spicier twist, add a pinch of red pepper flakes or a dash of hot sauce to the cranberry mixture. For a festive touch, stir in a splash of orange juice or a sprinkle of orange zest to brighten the sauce.

Leftovers Made Easy: Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, slice the pork thinly and warm it in a skillet over medium heat with a splash of water or broth to keep it moist. Alternatively, microwave individual portions on medium power for 1-2 minutes, covered, to prevent drying out.

Time-Saving Tips for Busy Cooks

Prep the cranberry mixture the night before and store it in the fridge. In the morning, simply pour it over the pork and start the slow cooker. If you’re short on time, use a pre-marinated pork loin or swap in canned cranberry sauce to skip a step without sacrificing flavor.

Equipment Guidance for Best Results

A 6-quart slow cooker is ideal for this recipe, ensuring the pork cooks evenly and the sauce doesn’t overflow. If you don’t have cooking spray, lightly grease the slow cooker with olive oil. For easy slicing, use a sharp carving knife and let the pork rest for 5-10 minutes before cutting.