Here’s a flavorful, tender slow cooker pork loin recipe with cranberry sauce — perfect for a cozy dinner or small holiday gathering.
🍽 Slow Cooker Pork Loin with Cranberry Sauce
🛒 Ingredients
- 2–3 lb pork loin (not tenderloin)
- 1 can (14 oz) whole berry cranberry sauce
- ½ cup chicken broth
- ¼ cup orange juice (fresh preferred)
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary (or 1 tsp dried)
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 small onion, sliced
- Salt and black pepper (to taste)
- Optional: 1 tbsp honey or brown sugar (if you prefer it sweeter)
👩🍳 Instructions
- Season the pork
Pat the pork loin dry. Season generously with salt and pepper on all sides. - Optional: Sear for extra flavor
Heat a skillet over medium-high with a little oil. Sear the pork 2–3 minutes per side until browned. (This adds depth but can be skipped if short on time.) - Layer the slow cooker
Place sliced onions on the bottom. Set the pork loin on top. - Make the cranberry sauce mixture
In a bowl, mix:- Cranberry sauce
- Chicken broth
- Orange juice
- Dijon mustard
- Garlic
- Rosemary & thyme
- Honey/brown sugar (if using)
- Cook
Pour mixture over pork.- Cook on LOW for 6–8 hours
- Or HIGH for 3–4 hours
Internal temperature should reach 145°F (63°C).
- Rest & thicken (optional)
Remove pork and let rest 10 minutes before slicing.
If you want thicker sauce: transfer liquid to a saucepan and simmer 5–10 minutes, or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
🍽 Serving Ideas
- Mashed potatoes
- Wild rice
- Roasted Brussels sprouts
- Buttery egg noodles
💡 Tips
- Use pork loin, not pork tenderloin (they cook differently).
- Add a splash of balsamic vinegar for deeper flavor.
- Leftovers make amazing sandwiches the next day.
If you’d like, I can also give you a version made with fresh cranberries instead of canned.
