Cranberry Pork Tenderloin

Sweet, tangy, and oh-so-tender, this cranberry pork tenderloin is a simple yet elegant dish that can make even busy weeknights feel like a special occasion. The pork slow-cooks in a sweet-tart cranberry-orange sauce made with a jar of whole-berry cranberry sauce. If you have leftover cranberry sauce from the holidays, this is the perfect recipe to use it up. With just 10 minutes of prep, this slow cooker dinner is ideal for easy family dinners or fuss-free holiday meals.

Cranberry Pork Tenderloin Ingredients

• Pork tenderloin: This recipe uses a 1-pound pork tenderloin, but you can easily double the amount of meat if desired. Trim any tough silver skin so the pork cooks up tender and juicy. Depending on the size of your slow cooker, you may need to cut the tenderloin in half to make it sit flat.
• Whole-berry cranberry sauce: Jarred cranberry sauce makes a quick, sweet-tart glaze for the pork. Leftover cranberry sauce from the holidays works wonderfully, too.
• Orange juice: The sweet citrus balances the tartness of the cranberries. Freshly squeezed orange juice gives the best flavor, but bottled juice works in a pinch.
• Sugar: White sugar adds sweetness to round out the tartness of the cranberry sauce, while a touch of brown sugar brings a hint of molasses. You can use more brown sugar instead of white if you prefer a richer, caramel-like flavor.
• Spices: Ground mustard adds a subtle sharpness to balance the sauce, and ground cloves bring a warm, slightly spicy depth to the sweet sauce. A little goes a long way with cloves, so adjust the amount to suit your taste.
• Cornstarch: This simple thickener turns the cranberry-orange mixture and cooking juices into a glossy, luscious sauce. For the best results, whisk it with cold water to make a lump-free slurry before adding.

Directions

Step 1: Prep the pork and sauce

Place the pork tenderloin in a 3-quart slow cooker. In a small bowl, stir together the cranberry sauce, orange juice, white and brown sugars, mustard and cloves. Pour the mixture evenly over the pork.

Editor’s Tip: For a deeper flavor and a beautiful golden color, sear the pork in a hot skillet with a bit of oil for one to two minutes per side before placing it in the slow cooker.

Step 2: Slow-cook the tenderloin

Cover and cook the tenderloin on low for five to six hours, or until the pork is fork-tender.

Editor’s Tip: Use an instant-read kitchen thermometer to check the internal temperature of the tenderloin—it’s cooked through when it reaches 145°F.

Step 3: Thicken the sauce and serve

Remove the pork from the slow cooker and cover it with foil to keep it warm. In a small bowl, whisk the cornstarch with 3 tablespoons of cold water until smooth, then stir it into the cranberry mixture in the slow cooker. Cover and cook on high for 15 minutes, or until the sauce is thick and glossy. To serve, slice the pork and top with the warm cranberry sauce.

Cranberry Pork Tenderloin Variations

• Try it with turkey: Swap the pork for a turkey tenderloin to make an easy, holiday-inspired meal or a main dish for a small-scale Thanksgiving. Just be sure the internal temperature of the turkey reaches 165°.
• Change the liquid: Instead of orange juice, try apple cider, pineapple juice or even white wine for a fruity twist. For a tangier sauce, include a splash of balsamic or apple cider vinegar.
• Add more fruit: Stir in chunky applesauce, chopped apples, diced pears or a handful of dried cranberries or raisins for added texture and natural sweetness.
• Make a bigger tenderloin: Scale the recipe up with a 2-pound pork tenderloin, or cook two 1-pound tenderloins side by side—just make sure they fit in your slow cooker. The recipe makes plenty of cranberry-orange sauce, so there’s no need to double the sauce ingredients.
• Roast it: Prefer to use the oven? Roast the tenderloin in a 400° oven for about 30 minutes for a quicker meal. The oven method will give the pork a browner, crisper exterior.
• Experiment with herbs and spices: Add a pinch of ground ginger, cinnamon or nutmeg to infuse the sauce with warmth, or toss in fresh thyme, rosemary or sage for a fragrant, savory boost.

How to Store Cranberry Pork Tenderloin

Let the pork and sauce cool to room temperature, then transfer them to an airtight container. You can store the pork and sauce together or in separate containers. They’ll keep in the refrigerator for up to four days.

Can you freeze cranberry pork tenderloin?

Yes, you can freeze this cranberry pork tenderloin for two to three months. Let it cool completely to room temperature, then wrap the pork tightly in storage wrap and foil or store it in a freezer bag. Store the cranberry sauce in a separate freezer-safe container. Thaw both the meat and sauce overnight in the refrigerator before reheating them.

How do you reheat cranberry pork tenderloin?

Place sliced pork and cranberry sauce in a skillet and warm them gently over medium-low heat until they’re heated through. You can also reheat a serving in the microwave. Use reduced power and heat the leftovers in 30-second increments to keep the pork tender and juicy.

Cranberry Pork Tenderloin Tips

Can you cook this pork tenderloin in the oven instead of a slow cooker?

Yes, you can use the oven instead of a slow cooker to make a roasted pork tenderloin. Simply place the pork in a greased baking dish, pour the cranberry sauce mixture over it and cover it with foil. Bake it at 400° for about 30 minutes, or until the pork reaches an internal temperature of 145°.

Remove the pork, uncover the dish, and whisk together a cornstarch slurry. Stir it into the cranberry sauce and return the dish to the oven for 5 to 10 minutes, or until the sauce is thick and glossy.

What can you do with leftover sauce?

If you end up with more cranberry sauce than you need for the pork, don’t toss it! Store it in the refrigerator and use it as a condiment on other meats like roasted chicken, turkey or ham. You can also spread it onto ham or turkey sandwiches and wraps, or add a spoonful to grain bowls for a sweet-tart boost. Once made, the sauce can be refrigerated for four days.

What can you serve with cranberry pork tenderloin?

This cranberry pork tenderloin pairs perfectly with mashed potatoes, fluffy rice or a side of your favorite stuffing recipe. Complete the meal with a simple green salad, sauteed green beans or roasted squash and carrots. Don’t forget crusty bread or dinner rolls for soaking up every bit of the fruity sauce.