Craving something cozy but not fussy? Maple and sage whisper fall vibes, while cranberry brings the tart surprise.
Pork tenderloin in the crock pot means hands-off magic. But here’s the catch!
You still get dinner that tastes like you plotted for hours.
Contents
Equipment: Must-haves
- Crock pot (slow cooker)
- Sharp knife
- Cutting board
- Measuring cups and measuring spoons
- Mixing bowl
- Wooden spoon
Equipment: Nice-to-haves
- Skillet for searing (cast iron preferred)
- Tongs
- Meat thermometer
- Small saucepan (for thickening sauce if desired)
- Serving platter
Ingredients
- 1 pork tenderloin (about 1 to 1.5 lb) — single tenderloin, not dramatic plural
- 1 cup fresh or frozen cranberry (if frozen, no need to thaw)
- 1/2 cup pure maple syrup (use real maple if you can; it’s worth it)
- 2 tablespoon Dijon mustard
- 2 garlic clove, minced
- 1 small onion, thinly sliced
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil (for searing, optional but recommended)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoon cold water (for cornstarch slurry, optional)
Instructions
- Pat the pork tenderloin dry with paper towel and season all over with salt and pepper.
- If using a skillet, heat the olive oil over medium-high heat until shimmering and sear the tenderloin on all sides until golden; this step adds flavor and color but you can skip it if you’re in a hurry.
- Place the sliced onion in the bottom of the crock pot to create a comfy bed for the pork.
- Transfer the tenderloin to the crock pot and nestle it on top of the onion bed.
- In a mixing bowl, whisk together the maple syrup, Dijon mustard, minced garlic, chopped sage, chicken broth, and apple cider vinegar until smooth and glossy.
- Scatter the cranberries over and around the tenderloin in the crock pot.
- Pour the maple-sage mixture evenly over the tenderloin and cranberries so everything gets cozy.
- Cover the crock pot and cook on low until the pork reaches a safe internal temperature and is tender when pierced with a fork; use a meat thermometer to check doneness.
- Once cooked, transfer the tenderloin to a cutting board and tent loosely with foil while you finish the sauce.
- If you prefer a thicker sauce, pour the cooking liquid into a small saucepan and bring to a gentle simmer.
- Mix the cornstarch with cold water to make a slurry, then whisk the slurry into the simmering liquid until the sauce thickens and becomes glossy.
- Slice the rested tenderloin into medallions and arrange on a serving platter.
- Spoon the cranberry-maple sauce and softened onions over the sliced tenderloin.
- Garnish with a little extra chopped sage if you want to impress people who ask for seconds.
- Serve warm and try not to humbly downplay how easy and fancy this tastes.
Good to Know
Timing: Cooking times vary with crock pot size and tenderloin thickness. Low heat usually gives the best texture.
Safety first: Aim for an internal temperature at the thickest part that signals doneness with a meat thermometer. Thickening: Cornstarch slurry is the lazy hero for glossy sauce.
Make-ahead: The sauce gets better after a day in the fridge. Leftovers: Slice and toss into sandwiches or salads.
Variation: Swap pear or apple for some of the cranberry for a milder fruity note. Serving: Pair with mashed potato or roasted root vegetable and a green like sautéed kale.
Tip: If you skip searing, increase the cooking time slightly or finish under a broiler for a minute to get color. Dietary: Use a sugar-free maple substitute for lower sugar, and check labels if you need gluten-free products.
Enjoy the sweet-tart-sage combo and try not to tell everyone it came from the crock pot—let them think you worked harder than you did.
