Slow Cooker Pork Tenderloin

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This Slow Cooker Pork Tenderloin is juicy, festive, and foolproof. It is the perfect slow cooker dinner and nice to serve to company for the holidays.

Prep Time20

Cook Time3

Rest time15

Total Time3 35

Course: Dinner, Pork

Cuisine: American

Keyword: cranberries, crock pot, orange, Pork, Pork Tenderloin, slow cooker

Servings: servings

Calories: 840kcal

Author: Tara Noland

Equipment

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.

Video

Notes

See the post for more information, photos and tips.

Nutrition