Crock Pot Cranberry Pork Loin ~ Savory Pork Loin slow cooked in a cranberry sauce!
Welcome to November. The month of turkey, stuffing and cranberries! I thought I’d kick the month off right with at least one of these things. I was a bit apprehensive, I won’t lie, I’m not a big fan of 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.
I found this “keeper” in my copy of Gooseberry Patch’s Hometown Harvest Cookbook. Do you have any of the Gooseberry Patches Cookbooks? If not I need to take a moment and tell you to go get one stat. They are full of tons of amazing recipes that readers submit and are tested and passed down through the generations. Another wards it’s the down home, comfort food that I know you all love if you keep coming back here because I know I do! Want to know something else? I’m giving a copy of the Hometown Harvest Cookbook away and you can win! Just enter to win below.
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This pork loin is slow 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. 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!
Savory Pork Loin slow cooked in a cranberry sauce!
- 3 lb pork loin
- 1 14 oz can jelled cranberry sauce
- 1/2 c. cranberry juice
- 1/2 c. sugar
- 1 tsp mustard
- 1/2 tsp ground cloves
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- 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.
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Sharie says
I made this tonight and omg it was delicious!! I cooked mine on low for 6 hours and put it on high for 2 hours. Turned out great!!! Thank you for sharing this! 🙂
Julie Evink says
So glad you enjoyed it Sharie!
Brian K says
Made this for Thanksgiving and wishing I hadn’t. A pork loin is a terrible choice for a dish like this as it’s so lean, it won’t break down very well and will be tough to shred.
The recipe itself isn’t bad, but skip the pork loin. Even something like country style pork ribs will be much better suited for this and will actually fall apart and shred easily. I gave up after attempting to pull the pork as it was so tough and dry, and wished I would have just done a quick roast instead.
Ada says
Brian, I believe you must have used pork tenderloin. The recipe calls for a 3 pound pork loin, know by other names as well. These are larger pieces of meat and much fattier than the lean tenderloin cut you used.
Leslie M says
I’m trying to cut down on processed sugar. Could I leave the sugar out?
Julie Evink says
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.
Julie Evink says
So glad you enjoyed it! Sounds like an incredible meal!
Roxasues says
Question does this recipe freeze well? thank you
Jeanne says
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.
AnneMarie says
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
So glad you enjoyed it!