Craving something cozy, a little tangy, and impressively effortless? Apple cider and cranberry team up like a rom-com for pork, and the crock pot does the heavy lifting.
Think juicy pork tenderloin that practically falls apart and a glossy sauce that tastes like fall in a spoon. But heres the catch!
You barely have to babysit the stove. Thats why this is my go-to weeknight fancy meal.
Contents
Equipment: Must-haves
- Crock pot (slow cooker)
- Skillet (for searing)
- Cutting board
- Sharp knife
- Measuring cup and measuring spoons
Equipment: Nice-to-haves
- Meat thermometer (to check doneness)
- Tongs (for flipping meat)
- Fine-mesh strainer (for silky sauce)
- Immersion blender (if you like super-smooth sauce)
- Silicone spatula
Ingredients
- 1 pork tenderloin (about 1 to 1.5 lb)
- 2 cups apple cider
- 1 cup cranberry sauce (jellied or whole-berry)
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 sprig rosemary
- 1 sprig thyme
- 1 tablespoon apple cider vinegar
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon butter (optional, for glossy finish)
Instructions
- Pat the pork tenderloin dry and season it with salt and black pepper.
- Heat the skillet and add olive oil until shimmering.
- Sear the pork on all sides until golden brown to lock in flavor.
- Transfer the pork to the crock pot and tuck the sliced onion around it.
- Pour a splash of apple cider into the hot skillet to deglaze and scrape up browned bits.
- Add the deglazed apple cider to the crock pot along with the remaining apple cider.
- Spoon cranberry sauce into the crock pot and add brown sugar and Dijon mustard.
- Stir in minced garlic, apple cider vinegar, rosemary, and thyme around the pork.
- Cover the crock pot and cook on low until the pork is tender and reaches a safe temperature.
- Remove the pork to a cutting board and tent it to rest while you finish the sauce.
- Strain the cooking liquid into the skillet or a saucepan, discarding herb stems and excess solids if desired.
- Whisk cornstarch with water to form a slurry, then simmer the strained sauce and whisk in the slurry to thicken.
- Finish the sauce with butter for shine and season with salt and pepper to taste.
- Slice the pork across the grain and arrange it on a platter.
- Spoon the glossy apple cider cranberry sauce over the pork and serve with your favorite side.
Good to Know
Timing tip: Cooking on low gives you tender, forgiving pork; thats why I usually set the crock pot and go do something ridiculous like alphabetize my spice rack. If youd rather speed things up, cook on high for a shorter time but check the pork often.
Safety first: use the meat thermometer to confirm doneness. The safe internal temperature for pork is the number that keeps everyone happy and safe.
But heres a secret: searing the pork before slow cooking adds a caramelized flavor youl miss if you skip it. It also creates those tasty browned bits you deglaze into the sauce.
Sauce tricks: if you like a smoother sauce, push it through a fine-mesh strainer or use an immersion blender. For more zip, add a splash more apple cider vinegar.
For more sweetness, stir in a little extra brown sugar or a spoonful of cranberry sauce. Serving suggestions: serve the sliced pork with mashed potato, roasted root vegetable, or a bed of wild rice to soak up the sauce.
A simple green salad balances the sweetness. Variations: swap rosemary for a sage leaf if youe feeling traditional, or add a pinch of red pepper flakes for a mild kick.
Want to make it festive? Stir in orange zest for a citrusy lift.
Leftover love: store the pork and sauce separately in airtight containers in the fridge; reheat gently and add a splash of apple cider to loosen the sauce. Leftover slices make excellent sandwiches.
Final note: use single items (one tenderloin, one sprig) to keep things tidy and prevent recipe math from turning into algebra. Enjoy the cozy smells and the applause when you bring this to the table.
