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Slow Cooker Cranberry Pork Loin Recipe

Slow Cooker Cranberry Pork Loin

iamwinfred
This Slow Cooker Cranberry Pork Loin turns a simple cut of meat into something juicy, tangy, and just sweet enough to keep everyone coming back for seconds. The crockpot does all the heavy lifting while a holiday-inspired cranberry-orange sauce builds layers of flavor around perfectly tender pork. It's hands-off cooking at its finest — ideal for busy weeknights or whenever you want the house smelling amazing without babysitting the stove.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Course
Cuisine American
Servings 7 servings
Calories 320 kcal

Equipment

  • 6-quart slow cooker
  • Small whisk
  • Measuring cups and spoons
  • Sharp knife For trimming the pork
  • Cutting board
  • Tongs with silicone tips For optional searing; silicone prevents scratching non-stick surfaces
  • Large skillet (optional) For searing the pork before slow cooking
  • Medium bowl For whisking the cranberry sauce
  • Small saucepan (optional) For thickening the sauce after cooking

Ingredients
  

For the Pork

  • 3-4 lb pork loin 1.4–1.8 kg; not tenderloin — loin roast holds up better to long cooking; choose one with some marbling
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil (optional) For searing

For the Cranberry Sauce

  • 14 oz whole-berry cranberry sauce 396g; 1 can — jellied cranberry sauce works in a pinch, or substitute 1.5 cups fresh cranberries + 1/4 cup sugar
  • 1/2 cup dried cranberries about 60g
  • 1/2 cup orange juice 120ml; can substitute apple cider for deeper autumn flavor
  • 1/4 cup honey 85g; adjust up or down based on tartness of cranberries
  • 2 tbsp balsamic vinegar 30ml; aids in balancing sweetness

For Optional Sauce Thickening

  • 2 tbsp cornstarch (optional) Mixed with 2 tbsp cold water to form a slurry

Instructions
 

  • Pat the pork loin dry with paper towels and trim excess silver skin, leaving a thin fat layer. Mix garlic powder, onion powder, thyme, salt, and pepper, then rub evenly over all sides of the pork.
  • Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the pork 2–3 minutes per side until golden on all sides, then transfer to the slow cooker insert.
  • Whisk together the cranberry sauce, dried cranberries, orange juice, honey, and balsamic vinegar until the honey is fully dissolved. Taste and adjust sweetness if needed.
  • Place the pork in the center of the slow cooker, pour half the sauce over it, then add the remaining sauce around the sides. Cover tightly with the lid.
  • Cook on low for 4–6 hours or high for 2–3 hours, until the internal temperature reaches 145°F (63°C). Avoid lifting the lid during cooking.
  • Transfer pork to a cutting board, tent loosely with foil, and rest for 10 minutes. Slice against the grain into 1/2-inch medallions and arrange on a platter.
  • Ladle 1 cup of the cooking liquid into a small saucepan over medium heat, whisk in the cornstarch slurry, and simmer 2–3 minutes until glossy and thickened. Drizzle over pork or serve in a gravy boat.

Notes

  • Use pork loin roast, not tenderloin — loin holds up to 4–6 hours without drying out. Tenderloin only needs 2–3 hours on low.
  • Searing first adds flavor and color but is completely optional — the slow cooker still delivers great results without it.
  • Whole-berry cranberry sauce gives the best texture; jellied works in a pinch. For fresh cranberries, use 1.5 cups + 1/4 cup sugar.
  • If the sauce is too sweet, balance it with an extra splash of balsamic vinegar or a pinch of red pepper flakes before adding the pork.
  • For subtle warmth, add a cinnamon stick during the last hour of cooking and remove before serving.
  • Swap orange juice for apple cider for a deeper, more autumnal flavor profile.
  • Let pork rest fully before slicing so juices redistribute — this is key to keeping every slice moist.
  • Store leftovers in airtight containers in the fridge for up to 4 days, or freeze slices with sauce for up to 3 months.
  • Reheat gently in the microwave at 50% power, or covered in a 300°F (150°C) oven with a splash of broth to prevent drying.
  • Leftovers make excellent sandwiches or salads — the cranberry sauce keeps the pork juicy even after reheating.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 22gProtein: 38gFat: 8gSaturated Fat: 2.5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3.5gCholesterol: 90mgSodium: 320mgPotassium: 620mgFiber: 1gSugar: 18gVitamin A: 2IUVitamin C: 8mgCalcium: 3mgIron: 10mg
Keyword cranberry pork roast, crockpot pork loin, easy slow cooker pork, holiday pork recipe, slow cooker cranberry pork loin
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