Cranberry Pork Tenderloin Recipe
- 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
- 1. 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.
- 2. 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.
3 ounce-weight: 388 calories, 4g fat (1g saturated fat), 63mg cholesterol, 71mg sodium, 65g carbohydrate (46g sugars, 2g fiber), 23g protein .
Reviews for Cranberry Pork Tenderloin
"I've served this to guests and they always ask for the recipe. Excellent flavor combinations, moist, delicious. I've also made this over and over again in my electric pressure cooker, but I'm sure that the flavors when done in the slow cooker will be just as superb. I pressure cook a 3-pound roast on high for 65 minutes and do a natural pressure release for ten minutes."
"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."
"I love pork tenderloin but my husband does not as a general rule. I made this and the only change I made was to use pineapple juice intead of orange juice. This was so tender and just delicious. Husband agreed this was the best pork tenderloin that he ever had. Glad to finally have a recipe that he will enjoy too. Yes, definitely a keeper."
"This was really good served for New Year's Day."
"I followed recipe as written but used a 2 lb. tenderloin and substituted jellied cranberry for the sauce. Came out great, so tender and moist. We used the sauce over the meat and brown rice. The OJ really brings out the flavor. This was simple and elegant, thanks for a new favorite!"
"this recipe was so easy to make & delicious. I definitely will be making it again, told my daughter about it & she is going to fix it. Will be great for a potluck or company."
"So easy and just delicious!"
"This was delicious! The whole house smelled amazing while it cooked, and it is definitely a "company worthy" recipe. Definitely a keeper!"
"This recipe is one of our favorites. It makes a ton of sauce, so we double the amount of pork & the sauce is plenty.~ Theresa"
"This recipe is amazing. One of our family favorites"
"Excellent recipe. For the two of us: roast one night, next day add barbeque sauce to leftovers makes a great sandwich."
"My DD has mentioned a recipe like this several times & she loves it.THX!!"
"I would personally choose coriander as a substitute for cloves in this particular recipe. I love cloves, but the coriander is subtler for most taste buds."
"Herbs that go well with pork are caraway seeds, coriander, cumin,
curry powder, dill, garlic, rosemary, sage, fennel, savory and thyme .... take your pick.
"Is there another spice to add since our family does not care for the taste of cloves?"
"My family LOVES this recipe! It's perfect for Sunday dinner company. There is no need to double the sauce when cooking twice the amount of meat."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.