Sick of dinners that feel like reheated homework? This Mustard Cranberry pork tenderloin in the crock pot fixes that with almost zero babysitting.
You dump the sauce, pop the lid, and go live your life while the crock pot does the heavy lifting. Dinner shows up juicy, saucy, and suspiciously impressive.
Contents
Equipment: Must-haves
- Crock pot (slow cooker)
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring spoons
- Tongs
- Meat thermometer
Equipment: Nice-to-haves
- Slow cooker liner (for easy cleanup)
- Silicone brush (for glazing)
- Small whisk (or fork to combine sauce)
- Serving platter (for dramatic reveal)
Ingredients
- 1 pork tenderloin (about 1 to 1.25 lb), trimmed and patted dry
- 1/2 cup cranberry sauce (whole-berry or jellied), room temperature
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1/4 cup low-sodium chicken broth
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp soy sauce (or tamari for gluten-free)
- 1/2 tsp dried thyme
- Salt and black pepper (to taste)
- 1 tbsp olive oil
- 1 tbsp cornstarch (optional, for a thicker glaze)
- 1 tbsp water (for mixing with cornstarch if using)
- 1 sprig fresh parsley, chopped (optional garnish)
Instructions
- Prep your station: set the crock pot on the counter and grab the cutting board and knife.
- Trim any silver skin from the pork tenderloin and pat it dry with paper towel like you mean it.
- Season the exterior of the pork with salt and black pepper—don’t be shy; seasoning is your friend.
- Heat a skillet with olive oil over medium-high heat and sear the tenderloin on all sides until golden to lock in juices (this step is optional but highly recommended).
- Place the seared pork tenderloin into the bottom of the crock pot using tongs.
- In a mixing bowl, whisk together the cranberry sauce, both mustards, garlic, shallot, brown sugar, apple cider vinegar, soy sauce, chicken broth, and thyme until glossy and slightly smooth.
- Taste the sauce and adjust with salt or a splash more vinegar if you want a brighter zing.
- Pour most of the sauce over the pork in the crock pot, reserving a few spoonfuls for glazing later.
- Cover and cook on LOW until the pork reaches a safe internal temperature and is tender (use the meat thermometer to check doneness).
- When the pork is done, remove it to a serving platter and tent loosely with foil to rest.
- If you want a thicker glaze, pour the reserved sauce into a small saucepan and bring to a simmer; whisk together cornstarch and water to make a slurry and stir it into the simmering sauce until glossy.
- Brush the thickened glaze over the rested pork with a silicone brush or spoon the sauce over the top for a shiny, booth-worthy finish.
- Slice the pork against the grain into medallions and arrange on a platter.
- Sprinkle with chopped parsley for color and extra points if anyone notices.
- Serve warm with pan juices or extra sauce on the side, and watch people pretend they always cook like this.
Good to Know
Timing tip: Cooking time varies by the size of the pork tenderloin and your slow cooker; check with a meat thermometer. The safe internal temperature for pork is 145°F, then allow a short rest so juices redistribute.
Shortcut: Use store-bought cranberry sauce to keep this truly low-effort. That’s why we love this recipe—fewer steps, more applause.
Variation: Swap the Dijon for honey mustard for a sweeter spin, or add a splash of orange juice to the sauce for a citrus lift. If you want it smokier, a pinch of smoked paprika does the trick.
Serving suggestion: Pair slices of the pork tenderloin with mashed potato or buttered egg noodles to soak up the sauce, and a simple green salad keeps things bright. Leftovers make a killer sandwich the next day.
Cleanup hack: Line the crock pot with a slow cooker liner before you start and thank yourself later. Your future self will write you a thank-you note (or at least, they’ll be happy).
