Slow Cooker Pork Tenderloin With Cranberries & Orange
This Slow Cooker Pork Tenderloin With Cranberries & Orange is a delicious fix-it-and-forget-it holiday Crock Pot recipe.
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When it comes to Christmas celebrations, I am more of a fix-it-and-forget-it kind of gal. While we always have a nice sit down dinner for Christmas Eve and Christmas Day, the days after are much more relaxing. This Slow Cooker Pork Tenderloin With Cranberries & Orange is the perfect holiday recipe.
Christmas week is one big celebration in our home. It’s our first real relaxing break from farm life. Our store closes for the next few months and we get to spend a lot of quality family time together. Our house also becomes a revolving door of friends and family visiting, which I LOVE!
I like to throw this easy Christmas recipe into my slow cooker during Christmas week so I can feed anyone and everyone who comes to visit. It has the beautiful flavors of the season. Umm hello cranberries and oranges. Both these pair so well with the pork tenderloin.
What Ingredients Do I Need To Make this Crock Pot Pork Recipe?
3 lbs. Pork Tenderloin
Salt & Pepper
Fresh or Frozen Cranberries
and 
Fresh Rosemary
How To Make Slow Cooker Pork Tenderloin With Cranberries & Orange
Step 1
Sprinkle the tenderloin with salt and pepper. Set aside. Heat olive oil in a large frying pan over medium heat, and brown each side of the tenderloin. Place the tenderloin in the slow cooker, and turn the temperature to low.
Step 2
In a small saucepan, combine cranberries, water and maple syrup and bring to a boil. Cook for about 5 minutes or until cranberries begin to split. Reserve about ½ cup of cranberry sauce for serving.
Slowly add the orange zest, juice, and balsamic vinegar into the remaining cranberry sauce. Stir until well mixed then pour over the tenderloin in the slow cooker.
Step 3
Place the sprig of fresh rosemary on top and cover. Cook on low for 4-5 hours. Remove from the slow cooker when the internal temperature is 145 degrees.
Step 4
Let rest 10 minutes before slicing. Serve with reserved ½ cup cranberry sauce on top and additional orange zest, if desired.
Tips for Preparing This Easy Holiday Slow Cooker Recipe
- Do not overcook this. If cooked too long, the meat will “pull” rather than slice. Which tastes equally as good, but won’t look as pretty!
- You can substitute the maple syrup for white granulated sugar if desired.
- You do not need to reserve the cranberry sauce as topping but it makes a beautiful elegant presentation!
- Letting the pork rest after cooking seals in the juices, making it extra tasty!
- This goes wonderfully with mashed potatoes and green beans.
Must-Have Recipe Resources
These items are helpful to have in your kitchen when making this recipe
Crock-Pot
Meal Plan Game Plan
Add this delicious Crock Pot Pork Tenderloin With Cranberries & Orange recipe to your weekly meal plan. Here are a few other items that you can also add to your meal plan game plan too.
Rosemary Parmesan Sweet Potatoes
Save this Crock Pot Pork Tenderloin recipe for later. Pin the image below to your favorite Pinterest Board.
Slow Cooker Pork Tenderloin With Cranberries & Orange
Ingredients
- 3 lbs pork tenderloin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon olive oil
- 1 16oz bag fresh or frozen cranberries
- ½ cup water
- 1/2 cup maple syrup
- 1 orange, zested and juiced
- ⅛ cup balsamic vinegar
- 1-2 inch sprig of fresh rosemary
Instructions
- Sprinkle the tenderloin with salt and pepper. Set aside.
- Heat olive oil in a large frying pan over medium heat, and brown each side of the tenderloin. Place the tenderloin in the slow cooker, and turn the
temperature to low. - In a small saucepan, combine cranberries, water and maple syrup and bring to a boil. Cook for about 5 minutes or until cranberries begin to split. Reserve about ½ cup of cranberry sauce for serving.
- Slowly add the orange zest, juice, and balsamic vinegar into the remaining cranberry sauce. Stir until well mixed then pour over the tenderloin in the slow cooker.
- Place the sprig of fresh rosemary on top and cover. Cook on low for 4 hours. Remove from the slow cooker when the internal temperature is 145 degrees.
- Let rest 10 minutes before slicing. Serve with reserved ½ cup cranberry sauce on top and additional orange zest, if desired.
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