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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


  • 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.

Nutritional Facts

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

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cookie9659 User ID: 8325313 258096
Reviewed Dec. 13, 2016

"This recipe is awesome. The 1st time I tried it i used a pork sirloin roast, in the oven. Tonight I made pork chops on the stove and used this sauce. I did not use the cloves, it doesn't need it. My husband and I enjoyed this with mashed potatoes, green beans and a salad. This my new go to pork recipe! I'm sure it would be great with chicken or turkey tenderloins as well. Great recipe!"

jeribitney User ID: 4042223 252165
Reviewed Aug. 3, 2016

"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."

TNbluffbaker User ID: 46423 248408
Reviewed May. 19, 2016

"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!"

Granrandy User ID: 8794827 245013
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!"

rollingalone User ID: 7731130 69521
Reviewed Jun. 25, 2014

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

Patty Tripp User ID: 7046665 149931
Reviewed Nov. 25, 2013

"Too much cloves!"

HOGWriter User ID: 3126553 60450
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."

SassyLacey User ID: 4962891 135687
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."

Craig1951 User ID: 7095781 64233
Reviewed Jan. 20, 2013

"Awesome !"

katlaydee3 User ID: 3741999 60449
Reviewed Jan. 4, 2012

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

gulftrade User ID: 6307596 207290
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!"

suzapalooza User ID: 5788597 149926
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."

Nancy Kennedy User ID: 5750782 148049
Reviewed Jan. 10, 2011

"So easy and just delicious!"

Lvnglyf73 User ID: 2458754 135684
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!"

lurky27 User ID: 1251896 133136
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"

TKCloughfam User ID: 3077254 65949
Reviewed Jan. 28, 2010

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

Sprowl User ID: 29186 154240
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."

lacysdad User ID: 2521603 133063
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"

ReneeC___NCalif User ID: 106192 71028
Reviewed Nov. 7, 2008

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


Summy User ID: 1386846 132858
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."

caboopa User ID: 1441342 82352
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.

sssylvester54 User ID: 2675827 70981
Reviewed Nov. 7, 2008

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

LSmoll User ID: 1949499 207289
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."

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