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 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
Slow Cooker Pork LoinThis 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.
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!
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!
- Crock Pot Pulled Pork
- Crock Pot Beef Stew
- Crockpot Shredded Chicken
- Crock Pot Glazed Kielbasa Bites
- Balsamic Crock Pot Roast
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!!!
Cranberry Crock Pot Pork Loin Recipe
Ingredients
- 3 lb pork loin
- 14 oz jellied 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
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.
PATRICIA KUJAWSKI says
September 2, 2014 at 10:44 amcan I use a 3lb bone-in-sirloin pork roast
Julie Evink says
September 5, 2014 at 9:20 amYes I think that would work fine.
Kat Withers says
October 1, 2014 at 10:02 amThinking 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 says
October 1, 2014 at 2:55 pmKat 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 says
October 27, 2014 at 7:27 amJulie, 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 says
October 27, 2014 at 8:05 pmThey are safe and sound! I never do anything with them other than alert you to fabulous new recipes from my blog 🙂
Sharie says
November 23, 2014 at 10:00 pmI 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
November 26, 2014 at 12:32 pmSo glad you enjoyed it Sharie!
Brian K says
December 2, 2014 at 3:06 pmMade 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
December 9, 2014 at 10:29 pmBrian, 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
January 19, 2016 at 5:20 pmI’m trying to cut down on processed sugar. Could I leave the sugar out?
Julie Evink says
January 20, 2016 at 2:51 pmLeslie, 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
December 29, 2016 at 11:04 amSo glad you enjoyed it! Sounds like an incredible meal!
Roxasues says
September 21, 2017 at 9:59 amQuestion does this recipe freeze well? thank you
Jeanne says
March 4, 2018 at 6:00 pmWe 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
June 21, 2018 at 4:12 pmUsed 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
June 29, 2018 at 10:06 amSo glad you enjoyed it!
Shelley says
December 23, 2018 at 4:02 pmI’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
December 23, 2018 at 5:52 pmHey 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?
Jamie says
January 12, 2019 at 10:52 amThis recipe is amazing. It’s bookmarked, saved, and starred. Thank you!
Julie Evink says
January 13, 2019 at 4:06 pmSo glad you enjoyed it!