Looking for a delicious Crock Pot recipe for dinner This Cranberry Crock Pot Pork Loin is amazing! Tender, juicy pork loin that is cooked in a slow cooker all day and then topped with a delicious sweet and tangy cranberry sauce. This Slow Cooker Pork Loin Recipe is easy enough to make during the weeknight for busy nights and fancy enough to spoil dinner guests with.

Crock Pot Pork Loin

Welcome to November. The month of turkey, stuffing and cranberry sauce! You can find some of my favorite Thanksgiving Recipes here! What can I say, I love the flavors of fall and all things Thanksgiving!

And cranberries are a must during the season! Sparkling Cranberry Cocktail, Cream Cheese Cranberry Bread Recipe, Apple Cranberry Crisp, Cranberry Fluff, or Cranberry Orange Bread Pudding! Just type in Cranberry and see what you find!

So, in the spirit of all things cranberry, I thought I’d kick the month off right!

I was a bit apprehensive, I won’t lie, I’m not a big fan of canned cranberries! Something about the fact they stay in the form of the can when you open jellied cranberries. Mmmm ya that’s just weird, but I’m so glad I gave this recipe a chance!

Slow Cooker Pork Loin

This slow cooker pork loin is cooked in a yummy cranberry sauce then you make an amazing gravy out of this and by the end of the day it’s so tender it just falls apart! I didn’t know what to think about the cranberries but they were perfect. If you have a pressure cooker, you might like to try my Instant Pot Pork Loin, too!

Grocery list for Crock Pot Pork Loin Recipe

pork loin
jellied cranberry sauce
cranberry juice
sugar
mustard
ground cloves
cornstarch

The gravy has a hint of sweetness from the cranberries, but it’s not overpowering at all. Plus you hardly have to do anything with this recipe so it’s the perfect addition to your recipe box on those busy weeknights especially when the holidays roll around.

I don’t know about you but it’s more crazy, if that’s possible, at my house around the holidays!

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What is the difference between pork loin and pork tenderloin?

Pork tenderloin is a thin piece of meat. Pork loin is a wide cut, wide enough you can slice steaks from it.

Should pork loin be cooked fat side up or down?

Cook the pork loin fat side down in your crockpot

Can I put a frozen pork roast in the crockpot?

You can, you’ll just need to adjust the cooking time. It will take an additional 4-6 hours on low, 2 hours more on high. Best bet to not overcook the meat? Thaw it in the refrigerator the night before.

Steps to make Pork Tenderloin Recipe Slow Cooker

Place roast in the crockpot.
In a bowl mash cranberry sauce; stir in cranberry juice, sugar and seasoning until mixed.
Pour mixture over pork loin. Cover and cook on low for 6-8 hours.
Remove pork loin from crockpot to a platter and cover with to keep warm.
Measure 2 c. of liquid from the crockpot, pour the liquid into a saucepan and bring to a boil.
Combine cornstarch and cold water to make a paste, stir paste mixture into the saucepan. Cook and stir until thickened. Serve over the pork.

More of my favorite slow cooker recipes!

WATCH THE STEP BY STEP VIDEO FOR THIS CROCK POT PORK LOIN RECIPE BELOW:

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Try it and love it? Rate it, please!!! ?Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy meal!!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

4.92 from 34 votes

Cranberry Crock Pot Pork Loin Recipe

Slow Cooker Pork Loin - Tender, juicy pork loin that is cooked in a slow cooker all day and then topped with a delicious sweet and tangy cranberry sauce.

Prep:15

Cook:8

Total:8 15

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Ingredients

Instructions

Place roast in slow cooker. In a medium size bowl mash cranberry sauce; stir in cranberry juice, sugar and seasoning until mixed. Pour mixture over pork loin. Cover and cook on low for 6-8 hours.
Remove pork loin from crock pot to platter and cover with tin foil to keep warm. Measure 2 c. of liquid from the crock pot using as much fat from the liquid as possible. Pour liquid into saucepan and bring to a boil over medium heat.
In a small bowl combine cornstarch and cold water to make paste. Stir paste mixture into saucepan. Cook and stir until thickened. Serve with pork.

Nutrition Information

Calories: 371kcal (19%), Carbohydrates: 37g (12%), Protein: 38g (76%), Fat: 7g (11%), Saturated Fat: 2g (13%), Cholesterol: 107mg (36%), Sodium: 106mg (5%), Potassium: 660mg (19%), Sugar: 35g (39%), Vitamin A: 25IU (1%), Vitamin C: 2.4mg (3%), Calcium: 10mg (1%), Iron: 1.1mg (6%)

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

Carmine says

Posted on 11/2/22 at 1:30 am

Hi!! I had a 7lb pork shoulder butt that I cooked on high for 8 hours. I put in the can of jellied cranberry sauce and two cups of juice at the end. It turned out really good!! This is my first time ever handling meat or making a roast. So I’m thrilled it turned out good!

- Courtney says
  
  Posted on 11/2/22 at 1:35 pm
  
  Yay! So glad it turned out. Now you’ll have to try a bunch of our other meat recipes!
  
Jan says

Posted on 12/13/21 at 11:26 am

Fantastic and easy

- Julie Evink says
  
  Posted on 12/14/21 at 12:24 pm
  
  Wonderful to hear Jan! Thanks for commenting and rating the recipe.
  
Autumn Hardie says

Posted on 1/28/20 at 5:33 am

Hubs is going to love this. He’ ll be licking the plate clean. Sounds amazing!

- Julie says
  
  Posted on 1/28/20 at 8:06 am
  
  I hope you both enjoy it!
  
- Sheri says
  
  Posted on 12/28/20 at 11:00 am
  
  Can I cook from frozen in crock pot? I have done before, loved 🥰 but wasn’t frozen. I also adjust sugar (less) and it was fantastic
  
  - Julie says
    
    Posted on 12/28/20 at 3:34 pm
    
    Yes, obviously it’ll take longer but it should work find to cook from frozen!
sandy says

Posted on 1/20/20 at 11:13 pm

I made this yesterday and it was great. I did strain the meat juices before making the gravy.

- Julie says
  
  Posted on 1/21/20 at 4:33 pm
  
  I’m glad you enjoyed it!
  
Kelly says

Posted on 12/23/19 at 7:31 pm

Planning on making this for the first time on Christmas Eve. Do you recommend seasoning pork with salt and pepper, then browning the sides?

- Julie Evink says
  
  Posted on 12/24/19 at 12:35 pm
  
  If you want! It will work either way.
  
Toni R says

Posted on 12/20/19 at 11:44 am

I made this with several pork tenderloins & added a can of whole cranberry sauce. I also added orange zest & the juice of the orange. It turned out great & was the rave of our church Christmas dinner!

- Julie Evink says
  
  Posted on 12/20/19 at 11:50 am
  
  Awesome Toni! Thanks so much for commenting and rating the recipe! Merry Christmas 🙂
  
Jamie says

Posted on 1/12/19 at 10:52 am

This recipe is amazing. It’s bookmarked, saved, and starred. Thank you!

- Julie Evink says
  
  Posted on 1/13/19 at 4:06 pm
  
  So glad you enjoyed it!
  
Shelley says

Posted on 12/23/18 at 4:02 pm

I’ve made this before and loved it but I have a question (hope you’re available for quick response)! I’m planning on making it for Christmas Day dinner for 10 people. I’m doubling the recipe. But I couldn’t find a pork roast so I bought five port tenderloins totally 6 lbs. I’m thinking they’ll cook faster so I’m planning a 4-5 hour cook time, but since I’m serving people who are driving a long way, I don’t want it to be late! What do you think? Shelley

- Julie Evink says
  
  Posted on 12/23/18 at 5:52 pm
  
  Hey Shelley! I haven’t tested it like this but yes the meat is a smaller cut so it will cook faster, but there’s twice of much in the crock pot so that will slow it down a little. I would probably still plan six hours for it?
  
AnneMarie says

Posted on 6/21/18 at 4:12 pm

Used whole cranberry sauce, no juice, just a bit of water. About pound and half roast, on low about 4 hours.. took it out and it fell apart. So good.
Thanks,

- Julie Evink says
  
  Posted on 6/29/18 at 10:06 am
  
  So glad you enjoyed it!
  
Jeanne says

Posted on 3/4/18 at 6:00 pm

We used a 1.5 lb pork loin and cooked it exactly six hours. Since it is a half recipe, I think next time I will use the whole can of cranberry sauce so I can skip buying the juice. This is going in my keeper cookbook.

Roxasues says

Posted on 9/21/17 at 9:59 am

Question does this recipe freeze well? thank you

Julie Evink says

Posted on 12/29/16 at 11:04 am

So glad you enjoyed it! Sounds like an incredible meal!

Leslie M says

Posted on 1/19/16 at 5:20 pm

I’m trying to cut down on processed sugar. Could I leave the sugar out?

- Julie Evink says
  
  Posted on 1/20/16 at 2:51 pm
  
  Leslie, I have never tested the recipe without the sugar. You can for sure leave it out, but I’m guessing it’s going to make the dish a lot more tart due to the cranberries not being as sweet from the sugar.
  
- Vickie says
  
  Posted on 4/30/21 at 12:53 pm
  
  You could use fresh cranberries, a sweet orange (deseeded, then cut in a fine dice, including the peel), then use some honey, maple syrup, date paste, raisin paste, or finely chopped apple or finely chopped pear to sweeten it, instead of using the canned cranbery sauces with the sugar. It may be more tart. There are recipes online for date paste and raisin paste.
  
  I can not say what you could try if you must use an artificial sweetener, like Splenda.
  
  - Michelle Sperr says
    
    Posted on 5/3/21 at 8:40 am
    
    Hi Vickie! Thanks for your suggestions! Much appreciated!

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Cranberry Crock Pot Pork Loin