Slow Cooker Cranberry Pork
Elevate your weeknight dinners with the irresistible flavors of Slow Cooker Cranberry Pork, a tender and juicy dish that blends savory and sweet in perfect harmony. Featuring a succulent boneless pork loin slow-cooked to perfection, this recipe is infused with a tangy cranberry sauce, Dijon mustard, and a hint of brown sugar for a delightful balance of flavors. The magic happens in the slow cooker, where the pork is bathed in a rich, aromatic mixture enhanced by dry onion soup mix and apple cider vinegar, creating an effortlessly delicious meal. Finished with a glossy, thickened cranberry glaze, this dish is ideal for cozy family dinners or holiday gatherings. Ready in just 10 minutes of prep and perfect for make-ahead meals, this show-stopping recipe guarantees minimal effort with maximum flavor. Serve it with mashed potatoes or roasted vegetables for a comforting, crowd-pleasing feast.
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Recipe Information
Ingredients
- 2 pounds boneless pork loin
- 14 ounces cranberry sauce (whole berry)
- 1 packet dry onion soup mix
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 cup water
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Trim any excess fat from the pork loin and season it evenly with salt and black pepper.
In a medium bowl, whisk together the cranberry sauce, dry onion soup mix, Dijon mustard, brown sugar, apple cider vinegar, and water until fully combined.
Place the seasoned pork loin in the slow cooker. Pour the cranberry mixture over the pork, ensuring it is evenly coated.
Cover and cook on LOW for 6-8 hours, or until the pork is tender and easily pulls apart with a fork.
Once cooked, carefully remove the pork from the slow cooker and set it aside on a cutting board or serving plate. Tent it with foil to keep warm.
Transfer the liquid from the slow cooker to a saucepan over medium heat. Bring the liquid to a gentle simmer.
In a small bowl, mix the cornstarch and cold water to create a slurry. Gradually stir the slurry into the saucepan, whisking constantly until the sauce thickens.
Slice or shred the pork as desired and serve with the cranberry sauce drizzled over the top.
Optional: Garnish with fresh herbs (such as parsley or thyme) for added presentation.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 30.2 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
