Juicy Slow Cooker Pork Tenderloin is cooked in a sweet and savory cranberry sauce. It is the perfect blend of comfort and holiday flavor! Simple to make, elegant enough for company, and sure to impress.
Want more delicious and easy holiday meals? Then try our Slow Cooker Roast Beef, it is complete with carrots, celery, potatoes and a great horseradish sauce too.
Why I Love This Recipe
- Perfectly festive
- So simple to make
- Company worthy
- Easy enough for a weeknight
- Gorgeous robust flavors
Helpful Items for This Recipe
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Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel
Large Serving Platter, 16″/14″/12″ Oval Platters Oven Safe, White
Titanium Cutting Board Double Sided Food Grade, Pure Titanium, Easy to Clean Large Size 16”×11”
What Ingredients are in Slow Cooker Pork Tenderloin?
Recipe Ingredients
Pork tenderloins (about 3.5 lbs total) – The key to pork tenderloin is not to overcook it. So this is not a drop-it-and-forget-it kind of recipe. You need to cook the pork to 145F, which depends on your slow cooker, you will reach that in 2-3 hours.
Cranberry sauce – You can use homemade or canned, but I highly recommend to make homemade, and here is my very easy recipe for Basic Cranberry Sauce. Make extra to serve with the pork.
Garlic, minced – This adds a great savory note to the sauce.
Worcestershire sauce, brown sugar, Dijon mustard – These add umami, sweetness and tang to the pork. Perfect combination of flavors.
Orange juice and Zest of one orange – Orange and cranberry are a great holiday pairing. They complement each other nicely.
Onion powder – This adds more flavor with little fuss.
Kosher salt and freshly ground pepper – You want to add the recommended amounts or to taste.
Dried rosemary, crushed – This adds such a nice flavor along with the orange and cranberries.
Fresh parsley – Chopped, for serving (optional).
How to Make Crockpot Pork Tenderloin
Trim any fat and silver skin from the tenderloins.
Spray a 6 – 7 quart slow cooker with cooking spray and place the pork tenderloins in the pot; set it aside for a moment.
In a medium bowl, combine the cranberry sauce, garlic, Worcestershire sauce, brown sugar, orange juice, orange zest, Dijon mustard, onion powder, Kosher salt, fresh ground pepper, and rosemary. Stir to combine.
Pour the mixture over the pork tenderloin.
Place the lid on the slow cooker and cook on LOW for about 2 – 3 hours. If desired, you can baste the pork as it cooks. If you do open the lid many times, it will take longer to reheat and cook.
Cook the pork to an internal temperature of 145 degrees F, as measured with an instant-read thermometer.
Remove the pork from the slow cooker and cover with foil. Allow it to rest for 10 – 15 minutes before slicing.
Slice the pork and serve with the cranberry sauce, and garnish with chopped parsley if desired.
Recipe Pro Tips
FAQS
It is easy to overcook pork tenderloin. Check it with a thermometer to make sure it is at 145F. If the pork is a little pink inside, that is okay. If pork tenderloin is overcooked, it becomes dry and tasteless. This is not a set-it-and-forget-it kind of recipe.
Make extra cranberries to serve with the pork, as they liven up the color of the sauce and are great to have more for cranberry lovers.
Leftovers
Store any leftovers in an air-tight container for up to 3-4 days.
You can freeze leftovers also in an air-tight container for up to 3 months.
What to Serve with Crock Pot Pork Tenderloin?
You want great sides to pair with this delicious pork tenderloin, and here are a few of our favorites.
Slow Cooker Pork Tenderloin
Video
Ingredients
- 2 boneless pork tenderloins about 3.5 lbs total
- 1 1/4 cups cranberry sauce homemade or canned
- 2 cloves garlic minced
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1/4 cup fresh orange juice
- Zest of one orange
- 1 tsp onion powder
- 1/2 tsp Kosher salt or to taste
- 1/2 tsp fresh ground black pepper or to taste
- 1/4 tsp dried rosemary crushed
- Fresh parsley chopped, for serving (optional)
Instructions
- Trim any fat and silver skin from the tenderloins.
- Spray a 6 – 7 quart slow cooker with cooking spray and place the pork tenderloins in the pot; set it aside for a moment.
- In a medium bowl, combine the cranberry sauce, garlic, Worcestershire sauce, brown sugar, orange juice, orange zest, Dijon mustard, onion powder, Kosher salt, fresh ground pepper, and rosemary. Stir to combine.
- Pour the mixture over the pork tenderloin.
- Place the lid on the slow cooker and cook on LOW for about 2 – 3 hours. If desired, you can baste the pork as it cooks. If you do open the lid many times, it will take longer to reheat and cook.
- Cook the pork to an internal temperature of 145 degrees F, as measured with an instant-read thermometer.
- Remove the pork from the slow cooker and cover with foil. Allow it to rest for 10 – 15 minutes before slicing.
- Slice the pork and serve with the cranberry sauce, and garnish with chopped parsley if desired.
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