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Crock Pot Cranberry Pork Loin

posted by Julie Evink on November 3, 2013
Crock Pot Cranberry Pork Loin ~ Savory Pork Loin slow cooked in a cranberry sauce!

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.1277969_715836281763493_1644947316_o

There is a great variety in this Cook Book including the following chapters!

    • Hometown Pancake Breakfast: Baked granola, apple muffins, cinnamon swirl bread, pancakes, breakfast casseroles, drinks and more. Such a fabulous bunch of breakfast ideas!
    • Church Social Soup Supper: Soup, soup and more soup! If you need inspiration when it comes to this you’ll love this chapter. It includes recipes for clam chowder, potato soup, pumpkin soup, harvest soup, chicken pot pie soup, chili, sandwiches and more.
    • Thanksgiving Dinner to Remember: Everything you’ll ever need for your Thanksgiving menu including make ahead turkey gravy, dressing, maple whipped sweet potatoes, stuffing balls, corn pudding and chicken w/broccoli & wild rice.
    • Game Day Get Together:  Love having people over for the big game? You’ll love all the recipes in this chapter including meatball sliders, buffalo chicken sliders, pizza squares, down home hot dog chili, candy apple crunch, cranberry meatballs and little piggies.
    • Pumpkin Patch Sweets: This is all of your fall dessert in one place including coffee can pumpkin cake, apple pound cake,  apple crisp pie, pear cobbler and game day S’more bars.
    • Slow Cooker Potluck Pleasers: As many of you know I adore my Slow Cooker and you can tell by the recipe I picked to share! This chapter has it all including breakfast, lunch, dinner and desserts all made in your crock pot. Sausage egg casserole, caramel pecan rolls, corn chowder, hula hoop hawaiian chicken, cranberry pork roast (this blog post) and baked beans,
    • Over the River & Through the Woods: This chapter isn’t about food but about memories and holiday traditions!

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!
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Crock Pot Cranberry Pork Loin

Prep Time 15 minutes Cook Time 8 hours Serves 8 Servings     adjust servings


  • 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


  1. 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.
  2. 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.
  3. 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 Facts
Serving Size
Amount Per ServingAs Served
Calories 477kcal Calories from fat 194
% Daily Value
Total Fat 22g34%
Saturated Fat 7g35%
Transfat 0g
Cholesterol 107mg36%
Sodium 107mg4%
Carbohydrate 36g12%
Dietary Fiber 1g4%
Sugars 33g
Protein 34g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

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  • Jennie @themessybakerblog

    Julie, your pork loin is making my mouth water. It looks delicious. Pinned.

  • Jessica @ A Kitchen Addiction

    I love cooking pork with cranberries! Your pork looks so tender and tasty!

  • Seanna

    Looks delicious! Hoping to try it soon! What kind of mustard do you use? Thx!

  • Kim

    Julie this looks amazing! In the Cranberry Pork loin recipe, is the mustard dried mustard or prepared mustard? Have to try this!

  • Jessie

    A few question for you:

    1. since I do not use canned cranberry sauce, can I use fresh?

    2. Are you using dry mustard, yellow mustard or Dijon mustard?

    • Julie Evink

      I’m sure you can use fresh but I have never tried it this way. I used yellow mustard!

  • Emily

    I have a 5 lb pork loin in the freezer, could I use that in the recipe?

    • Julie Evink

      Hey Emily! I think that would work fine just make sure to double the sauce and make sure it’s cooked through since it’s a large pork loin!

  • Adrianne B

    I made a version of this today after finding your recipe on Pinterest. It turned out so well!!

    • Julie Evink

      I’m so glad you enjoyed it!

  • Seanna

    Have this going in my crock pot for dinner tonight! Did you shred the pork when it was done, or was that just for the photo? Thanks! Super excited to see how my family enjoys this!

    • Julie Evink

      I did it when I was done. It just kind of fell apart so I went with it!

  • Emily

    This was delicious!! I don’t usually like pork, but I went back for seconds with this!! =)

    • Julie Evink

      So glad to hear you liked it Emily!

  • Ann McCarthy

    Made this last night and loved it. Cooked it on high for four hours and used fresh cranberries and the last of some jarred lingonberries. Thanks for the recipe!


    can I use a 3lb bone-in-sirloin pork roast

    • Julie Evink

      Yes I think that would work fine.

  • Kat Withers

    Thinking of making this for my family, but I was wondering if it becomes sweet or tart after it’s cooked?
    I know that’s an odd question,haha, but hubby doesn’t care for sweeter tastes…

    Thank you!

    • Julie Evink

      Kat it actually has a very very mild cranberry flavor to me because I’m not a huge fan of cranberry but really like this!

  • Cindy

    Julie, found your blog by accident. I really think I would love to join but would like to know if you rent or sell our email addresses. I just went through a horrible malware problem and don’t want to get that started again. Please let me know. Thanks Cindy

    • Julie Evink

      They are safe and sound! I never do anything with them other than alert you to fabulous new recipes from my blog 🙂

  • Sharie

    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

      So glad you enjoyed it Sharie!

  • Brian K

    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

      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

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

    • Julie Evink

      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.

  • Shelley

    Love this recipe! Made it for Christmas dinner and paired it with Orange Cranberry Almond Rice Pilaf (by Oh Sweet Basil-also on Pinterest), simple oven roasted thin asparagus, and Trader Joe’s spinach salad (the one with cranberries, blue cheese and candied walnuts)! RAVE reviews!!! Thank you for such an easy, yummy recipe!!!

    • Julie Evink

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

  • Roxasues

    Question does this recipe freeze well? thank you

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