- 1 pork tenderloin (1 pound)
- 1 can (14 ounces) whole-berry cranberry sauce
- 1/2 cup orange juice
- 1/4 cup sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground mustard
- 1/4 to 1/2 teaspoon ground cloves
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Place pork in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender.
- Remove pork and keep warm. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Cranberry Pork Tenderloin
"This recipe is a nice change of pace from the way I normally cook pork tenderloin. Love the fact that this is cooked in the crock-pot!"
"Made this for lunch today. Baked it in the oven instead of crock pot. About 2 hrs @ 350. Absolutely the best!"
"OM Gosh. This is this best Pork Tenderloin I've cooked. My husband loves it."
"Too much cloves!"
"Recipe could probably accommodate a larger tenderloin simply by cutting it to fit the slow cooker. There was plenty of sauce left over (about 2 cups) which we used up on ham sandwiches. The family enjoyed it so much they suggested replacing the turkey on Thanksgiving with this entrée. It compliments an acorn squash side dish very well."