Craving an easy weeknight showstopper that practically cooks itself? This slow-braised cranberry pork tenderloin in the slow cooker does the heavy lifting while you pretend you planned it.
It’s sweet-tart, juicy, and perfect for dinner guests or a very important Tuesday. But here’s the catch!
It’s ridiculously simple, and you’ll get bragging rights without breaking a sweat.
Contents
Equipment: Must-haves
- slow cooker
- skillet
- cutting board
- sharp knife
- tongs
- measuring cup
- measuring spoon
- ladle
Equipment: Nice-to-haves
- kitchen twine
- meat thermometer
- immersion blender
- serving platter
- small bowl
Ingredients
- 1 pork tenderloin (about 1 lb)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup fresh cranberry
- 1 cup cranberry sauce (jarred)
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 cup chicken broth
- 1 bay leaf
- 1 sprig rosemary
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon unsalted butter (optional)
Instructions
- Pat the pork tenderloin dry with paper towel and season all over with salt and black pepper.
- If using kitchen twine, tie the tenderloin loosely to help it keep a neat shape while cooking.
- Heat the skillet over medium-high and add olive oil until shimmering.
- Sear the tenderloin on all sides in the hot skillet until browned for a beautiful crust, then transfer the tenderloin to the slow cooker.
- Add sliced onion to the skillet and sauté until it softens and starts to color, then stir in minced garlic and cook briefly until fragrant.
- Pour fresh cranberry, cranberry sauce, balsamic vinegar, brown sugar, Dijon mustard, and chicken broth into the skillet and scrape up any browned bits to deglaze the pan.
- Bring the sauce just to a simmer, then pour the sauce over the tenderloin in the slow cooker.
- Nestle the bay leaf and rosemary sprig into the sauce, cover the slow cooker, and cook on low until the tenderloin is tender or on high until cooked through.
- When the slow cooker indicates the pork is done, check internal temperature with a meat thermometer to ensure it reaches the safe temperature.
- Carefully remove the tenderloin to the serving platter and tent it to rest while you finish the sauce.
- Remove and discard the bay leaf and rosemary sprig from the slow cooker sauce before finishing.
- If you prefer a smooth sauce, transfer some sauce to a bowl and use an immersion blender to blend until silky, or pour sauce into the skillet and simmer to reduce.
- To thicken the sauce, stir cornstarch into water to make a slurry, add the slurry to the sauce, and simmer until it thickens to your liking.
- Swirl in unsalted butter at the end for a glossy finish and adjust seasoning if needed.
- Slice the rested tenderloin across the grain and spoon the warm cranberry sauce over each slice before serving.
Good to Know
Tip: Searing the tenderloin first adds flavor and texture, so don’t skip it unless you enjoy floppy meat. Variation: Swap the balsamic vinegar for apple cider vinegar for a brighter tang, or add a pinch of cinnamon for cozy warmth.
Serving suggestion: Serve sliced pork with mashed potato, roasted root vegetable, or a simple green salad to balance the sweet-tart sauce. Make-ahead note: The tenderloin can be cooked ahead and reheated gently; store sauce and meat separately for best texture.
Storage: Refrigerate leftovers in an airtight container for up to three days, or freeze for up to three months. Safety tip: Use the meat thermometer to confirm doneness rather than guesswork—this avoids undercooked surprises.
But here’s the catch! If the sauce is too thin, simmer it uncovered to reduce, or use the cornstarch slurry for quick thickening.
Pro tip: Finishing the sauce with butter makes it glossy and rich—totally optional but absolutely adulting-level delicious.
