Slow Cooker Pork with Pears and Cranberries
Sweet, savory, and effortlessly elegant, this Slow Cooker Pork with Pears and Cranberries is the perfect centerpiece for a comforting yet refined meal. Tender pork tenderloin is seasoned and seared to golden perfection before simmering in a medley of juicy pears, tart cranberries, aromatic onion, and garlic. A fragrant blend of chicken broth, honey, and thyme infuses the dish with a subtly sweet, herbaceous flavor that’s elevated by a rich, velvety sauce. With just 15 minutes of prep and the magic of slow cooking, this is a stress-free recipe ideal for cozy family dinners or festive gatherings. Serve alongside mashed potatoes, fluffy rice, or crusty bread to soak up every flavorful drop of sauce. Perfect for fall or holiday menus, this dish strikes the ideal balance of ease and sophistication.
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Recipe Information
Ingredients
- 2 pounds Pork tenderloin
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 medium Pears
- 1 cup Fresh cranberries
- 1 medium Onion
- 2 cloves Garlic cloves
- 1 cup Chicken broth
- 2 tablespoons Honey
- 1 teaspoon Dried thyme
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Season the pork tenderloin with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the pork for 2-3 minutes on each side until browned. Remove from skillet and set aside.
Peel, core, and slice the pears into wedges. Dice the onion and mince the garlic cloves.
Add the pears, fresh cranberries, diced onion, and minced garlic to the bottom of a slow cooker.
Place the seared pork tenderloin on top of the fruit and vegetables in the slow cooker.
In a small bowl, whisk together chicken broth, honey, and dried thyme. Pour the mixture over the pork and ingredients in the slow cooker.
Cover the slow cooker and cook on low for 5 hours, or until the pork is tender and cooked through.
Once done, remove the pork from the slow cooker and let it rest for a few minutes before slicing.
To make the sauce thicker, strain the cooking liquid into a small saucepan. In a separate bowl, mix cornstarch with water to create a slurry. Add the slurry to the saucepan, bring to a simmer, and stir until the sauce thickens.
Serve the sliced pork with the pears, cranberries, and thickened sauce over rice, mashed potatoes, or alongside crusty bread.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 23.4 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 13.8 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 886 mg | 19% | |
*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.
