Craving a dinner that tastes like a holiday but requires zero ceremony? This Honey Mustard Cranberry pork tenderloin in the crock pot delivers sticky-sweet tang with almost no babysitting required.
It’s cozy, a little fancy, and perfect for weeknights or last-minute guests. But here’s the catch!
It’s easier than ordering takeout.
Contents
Equipment: Must-haves
- Slow cooker (crock pot)
- Skillet or frying pan
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Small mixing bowl
- Whisk or fork
- Tongs
Equipment: Nice-to-haves
- Meat thermometer
- Kitchen twine
- Basting brush
- Serving platter
Ingredients
- 1 pork tenderloin (about 1 to 1¼ lb)
- 1 tablespoon olive oil (for searing)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 1/2 cup cranberry sauce (whole-berry or jellied)
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Pat the pork tenderloin dry and season it all over with salt and pepper.
- Heat the skillet over medium-high heat and add the olive oil.
- Sear the tenderloin on all sides until golden to lock in flavor, then transfer it to the slow cooker.
- In the small mixing bowl, whisk together the honey, Dijon mustard, cranberry sauce, apple cider vinegar, garlic, rosemary, and smoked paprika until smooth.
- Pour the sauce over the tenderloin in the crock pot, making sure the top is coated.
- Add the chicken broth to the pot around the tenderloin to keep the meat moist while it cooks.
- Cover and cook on low until the tenderloin reaches the safe internal temperature, checking with a meat thermometer.
- If using kitchen twine, tie the tenderloin before searing to keep it compact; this helps it cook evenly and look chef-y.
- Occasionally spoon some sauce from the crock pot over the tenderloin to baste and build glaze as it cooks.
- When the tenderloin is done, transfer it to the skillet or a serving platter and tent to rest.
- Mix the cornstarch and water into a slurry in the small bowl.
- Pour the cooking liquid from the crock pot into the skillet and bring to a simmer. Whisk in the slurry and cook until the sauce thickens into a glossy glaze.
- Return the tenderloin to the skillet and brush the glaze over the meat using the basting brush, or spoon the sauce generously over the top.
- Use the meat thermometer to confirm doneness and remove when the tenderloin is at the desired internal temperature.
- Slice the tenderloin across the grain, garnish with chopped parsley, and serve with extra glaze on the side.
Good to Know
Tips and tricks: Resting the meat is non-negotiable. Let the tenderloin rest so juices redistribute; that’s why your slices won’t gush all over the plate.
Timing: Cooking time varies by crock pot and tenderloin thickness. Expect about one and a half to two and a half hours on low, but use a meat thermometer to check for the safe internal temperature.
Sauce swaps: No cranberry sauce? Use fresh cranberries cooked down with a splash of sugar until jammy, then proceed the same way.
That’s why this recipe is forgiving. Make-ahead: The tenderloin keeps well.
Reheat slices gently and pour warmed glaze over them. Leftovers make a killer sandwich.
Serving suggestion: Slice the tenderloin and serve on mashed potato, rice, or roasted vegetable. A simple green salad balances the sweetness.
Variation: Swap apple cider vinegar for a squeeze of lemon if you want brighter acidity. Add a touch of whole-grain mustard for texture.
Final note: If you like a deeper caramelized finish, give the glazed tenderloin a quick blast under the broiler, watching carefully so the glaze doesn’t burn. Funny but true: this recipe makes you look like you planned dinner for an occasion, even if you just remembered to cook at 5 p.m.
