Craving a roast that smells like a holiday but requires zero oven babysitting? This slow cooker cranberry orange pork loin is your new weeknight hero.
It’s hands-off, festive, and forgiving—perfect when you want flavor without the fuss. That’s why you’ll love the sticky-sweet glaze that practically cooks itself.
Contents
Equipment: Must-haves
- Slow cooker
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Mixing bowl
- Wooden spoon
Equipment: Nice-to-haves
- Skillet for searing (optional)
- Immersion blender or blender (optional for smooth glaze)
- Kitchen twine (optional)
- Meat thermometer
- Serving platter
Ingredients
- 3 lb pork loin (single roast)
- 1 cup cranberry (fresh or frozen)
- 1 cup orange marmalade
- 1/2 cup brown sugar
- 1/4 cup chicken broth
- 2 tbsp soy sauce (or tamari)
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 small onion, sliced
- 1 orange, zested and juiced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1 tbsp olive oil (for searing, optional)
- Fresh thyme sprig (for garnish, optional)
Instructions
- Pat the pork loin dry and trim any excess fat if needed; season the surface with salt, pepper, ginger, and cinnamon.
- If you like extra color and flavor, heat a skillet and sear the pork on all sides until golden; transfer the roast to the slow cooker.
- Place the sliced onion in the bottom of the slow cooker to form a cozy bed for the pork loin.
- In a mixing bowl, stir together the cranberry, orange marmalade, brown sugar, chicken broth, soy sauce, Dijon mustard, garlic, orange zest, and orange juice until combined.
- Pour most of the cranberry orange sauce over the pork loin, reserving a few spoonfuls for glazing at the end.
- If you want a neater roast, tie the pork with kitchen twine to keep its shape while it cooks.
- Cover 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 pork loin to a cutting board and tent with foil; let it rest so the juices settle.
- While the roast rests, skim any fat from the sauce in the slow cooker and, if desired, blend the sauce until smooth using an immersion blender or regular blender for a glossy glaze.
- Return the reserved spoonfuls of sauce to the blended glaze and warm it briefly in a saucepan or the slow cooker insert.
- Slice the pork loin against the grain and arrange the slices on a serving platter.
- Spoon the warm cranberry orange glaze over the sliced pork and garnish with fresh thyme if using.
- Serve with roasted root vegetable, rice, or a crisp salad to soak up the sticky-sweet sauce and enjoy.
Good to Know
Tips and Tricks:
– Sear the pork for extra flavor, but it’s optional—slow cooking does most of the work. – Use a meat thermometer to check for doneness; pull the roast when it reaches the safe temperature then let it rest for juicier slices.
Variations:
– Swap chicken broth for apple cider for a fruitier note. – Add a splash of balsamic vinegar to the glaze for depth and a little tang.
– Stir in a pinch of red pepper flakes if you like a touch of heat. Serving Suggestions:
– This roast pairs wonderfully with creamy mashed potato, wild rice, or simple roasted vegetable so the sauce gets all the spotlight.
– Leftovers make terrific sandwiches—toast some bread, add mustard, and you’ve got lunch that deserves applause. Storage and Make-Ahead:
– Refrigerate leftovers in an airtight container for up to three days.
– The sauce keeps well and can be frozen separately for up to three months. Final Notes:
– That’s the beauty of the slow cooker: it turns humble ingredients into something celebratory with almost no drama.
– But here’s the catch! Don’t skip the resting step—rushing it steals the juices and makes the roast sad.
Enjoy the sticky-sweet reward.
