Slow Cooker Crock Pot Cranberry Pork Loin Roast
Elevate your dinner table with this Slow Cooker Crock Pot Cranberry Pork Loin Roast, a succulent and flavor-packed centerpiece perfect for holiday gatherings or cozy family meals. This recipe combines the richness of a perfectly seared pork loin roast with the tangy-sweet allure of whole berry cranberry sauce, orange juice, and a touch of brown sugar. Infused with fragrant dried rosemary, garlic, and Dijon mustard, the pork cooks to tender perfection over six hours in a slow cooker, absorbing all the vibrant flavors. A quick cornstarch-thickened cranberry glaze makes for an irresistible finishing touch. With minimal prep and a hands-off cooking method, this dish is an effortless way to impress your guests with gourmet-level results. Serve it sliced and drizzled with the luscious cranberry sauce for a meal that’s as beautiful as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds pork loin roast
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 14 ounces whole berry cranberry sauce
- 0.5 cup orange juice
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
In a small bowl, combine dried rosemary, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over the entire pork loin roast.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork loin on all sides until browned, about 2–3 minutes per side.
In a medium bowl, whisk together the cranberry sauce, orange juice, brown sugar, and Dijon mustard until well incorporated.
Place the seared pork loin roast into the slow cooker and pour the cranberry sauce mixture evenly over the top.
Cover and cook on LOW for 6–8 hours, or until the pork is tender and reaches an internal temperature of 145°F (63°C).
Once cooked, transfer the pork loin from the slow cooker to a serving platter and let it rest for 10 minutes before slicing.
To thicken the cranberry sauce for serving, combine cornstarch and water in a small bowl to create a slurry.
Pour the cranberry sauce from the slow cooker into a small saucepan and heat over medium heat. Stir in the cornstarch slurry and cook for 2–3 minutes, or until the sauce thickens.
Serve sliced pork loin roast with the thickened cranberry sauce drizzled on top. Enjoy!
Nutrition Facts
Calories |
4347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.5 g | 285% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 163.3 g | ||
| Protein | 369.5 g | 739% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 6138 mg | 131% | |
*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.
