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Cranberry Orange Pork Tenderloin, sliced with cranberries on top.

Cranberry Orange Pork Tenderloin

Cranberry Pork Tenderloin makes the perfect holiday main dish that doesn't require tons of work or effort. Full of savory, sweet flavors, slow cooker pork tenderloin with cranberry sauce will be a hit with your guests for the holidays.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: cranberry pork tenderloin, pork tenderloin with cranberry sauce, slow cooker pork tenderloin
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 people
Calories: 81kcal
Author: Karen

Ingredients

  • 1 3 lb pork tenderloin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon olive oil
  • 1 16 oz cranberries fresh or frozen
  • ½ cup water
  • ½ cup maple syrup
  • 1 orange zested and juiced
  • cup balsamic vinegar
  • 1 2 inch sprig of rosemary

Instructions

  • Sprinkle the tenderloin with salt and pepper. Set aside.
  • Heat olive oil in a large frying pan over medium heat, and brown each side of the tenderloin.Place the tenderloin in the slow cooker, and turn the temperature to low.
  • In a small saucepan, combine cranberries, water and maple syrup and bring to a boil. Cook for about 5 minutes or until cranberries begin to split. Reserve about ½ cup of cranberry sauce for serving.
  • Slowly add the orange zest, juice, and balsamic vinegar into the remaining cranberry sauce. Stir until well mixed then pour over the tenderloin in the slow cooker.
  • Slowly add the orange zest, juice, and balsamic vinegar into the remaining cranberry sauce. Stir until well mixed then pour over the tenderloin in the slow cooker.
  • Let rest 10 minutes before slicing. Serve with reserved ½ cup cranberry sauce on top and additional orange zest, if desired.

Notes

  1. Make sure to choose the best pork tenderloin at the store. See the tips above!
  2. Reserve some of the cranberry sauce for garnish. You do not need to reserve the cranberry sauce as a topping but it makes a beautiful elegant presentation!
  3. Do not overcook. If cooked too long, the meat will “pull” rather than slice. Which tastes equally as good, but won’t look as pretty! 
  4. Let the pork rest. When the pork sits after cooking, it seals in the juices, making it extra tasty! 

Nutrition

Calories: 81kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 149mg | Potassium: 79mg | Fiber: 1g | Sugar: 14g | Vitamin A: 37IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 1mg
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