Back to Cranberry Pork Tenderloin

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Cranberry Pork Tenderloin Recipe

Cranberry Pork Tenderloin Recipe

In Melbourne, Florida, Betty Helton relies on a can of cranberry sauce to create the sweet sauce for this tender pork entree. She adds orange juice and ground cloves to the mixture to season it nicely as it simmers.
TOTAL TIME: Prep: 10 min. Cook: 5-1/4 hours YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

3 ounces cooked pork equals 388 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 71 mg sodium, 65 g carbohydrate, 2 g fiber, 23 g protein.

Reviews for Cranberry Pork Tenderloin

Sort By :
MY REVIEW
Reviewed Mar. 6, 2016

"Made this for lunch today. Baked it in the oven instead of crock pot. About 2 hrs @ 350. Absolutely the best!"

MY REVIEW
Reviewed Jun. 25, 2014

"OM Gosh. This is this best Pork Tenderloin I've cooked. My husband loves it."

MY REVIEW
Reviewed Nov. 25, 2013

"Too much cloves!"

MY REVIEW
Reviewed Oct. 19, 2013

"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."

MY REVIEW
Reviewed Mar. 30, 2013

"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."

MY REVIEW
Reviewed Jan. 20, 2013

"Awesome !"

MY REVIEW
Reviewed Jan. 4, 2012

"This was really good served for New Year's Day."

MY REVIEW
Reviewed Nov. 3, 2011

"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!"

MY REVIEW
Reviewed Sep. 10, 2011

"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."

MY REVIEW
Reviewed Jan. 10, 2011

"So easy and just delicious!"

MY REVIEW
Reviewed Jan. 5, 2011

"This was delicious! The whole house smelled amazing while it cooked, and it is definitely a "company worthy" recipe. Definitely a keeper!"

MY REVIEW
Reviewed Nov. 4, 2010

"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"

MY REVIEW
Reviewed Jan. 28, 2010

"This recipe is amazing. One of our family favorites"

MY REVIEW
Reviewed Nov. 12, 2008

"Excellent recipe. For the two of us: roast one night, next day add barbeque sauce to leftovers makes a great sandwich."

MY REVIEW
Reviewed Nov. 9, 2008

"I did a recipe very similar to this about 2 years ago for Christmas dinner. My family went crazy over it. I thought my father was going to bust if He ate any more of it.

E. Smith -- Athens, GA"

MY REVIEW
Reviewed Nov. 7, 2008

"My DD has mentioned a recipe like this several times & she loves it.

THX!!"

MY REVIEW
Reviewed Nov. 7, 2008

"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."

MY REVIEW
Reviewed Nov. 7, 2008

"Herbs that go well with pork are caraway seeds, coriander, cumin, curry powder, dill, garlic, rosemary, sage, fennel, savory and thyme .... take your pick.
"

MY REVIEW
Reviewed Nov. 7, 2008

"Is there another spice to add since our family does not care for the taste of cloves?"

MY REVIEW
Reviewed Nov. 6, 2008

"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."

Loading Image

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.