Slow Cooker Cranberry Orange Pork Tenderloin

If you want an impressive, festive dinner that takes little effort and stays budget-friendly, make my juicy slow cooker cranberry orange pork tenderloin. The pork cooks slowly to tender perfection in a mixture of cranberries, fresh orange, brown sugar, maple syrup, and balsamic vinegar. This set-it-and-forget-it slow cooker recipe is easy enough for a cozy weeknight dinner, and special enough for a holiday.

For another way to cook pork in the crockpot, try my Slow Cooker Pineapple Pork Loin with garlic and soy sauce, or use this easy Slow Cooker Pork Stew recipe for something different. If you like me and are a fan of seasonal produce and flavors, here is another easy dinner that I cook on repeat: Cranberry Orange Chicken.

You can enjoy this recipe for Thanksgiving instead of the traditional turkey. The sweet and tangy sauce complements the meat beautifully. The combination of sweet orange and tangy cranberries gives the pork a spectacular flavor. It goes well with a variety of side dishes, starting with buttery mashed potatoes, toasted sweet potatoes, or the traditional sweet potato casserole.

Why you will love this recipe 

• Looks bright and cheerful: When I want something festive and colorful, this dish does the trick with bright red cranberries and orange zest topping. The flavors are cheerful too, with balsamic vinegar, orange juice, fresh rosemary, brown sugar, and maple syrup.
• Sweet and savory together: The savory pork pairs well with the sweet maple syrup, orange juice, cranberries, and other sweet flavors. 
• More affordable: Pork is more affordable than beef in most cases and will still provide a gourmet meal that looks fancy. 
• Easy to make in the slow cooker: I can let the slow cooker do all the work while I enjoy my day. I can also use the oven for other items, like desserts.

What you will need

• Meat: Pork tenderloin works great for this recipe because it’s mild and tender and absorbs flavors easily.
• Produce: Fresh cranberries provide natural tartness and distinct texture. I need fresh oranges for zest and orange juice.  
• Wet ingredients: I use olive oil to sear the meat for a rich, golden-brown crust that locks in the natural juices. Fresh orange juice balances the tartness of the cranberries and cuts through the richness of the pork. Low-sodium chicken broth provides a savory base that keeps the meat juicy without adding too much salt. Maple syrup adds sweetness without added sugar while caramelizing into a sticky coating. Balsamic vinegar adds complex depth with a slightly caramelized thickness. 
• Seasonings: Besides salt and pepper, I also use brown sugar for rich molasses flavor and caramelization, orange zest for an intense citrus aroma, and fresh rosemary as garnish for a woodsy, earthy scent.

How to prepare

Season the meat: First, I season the tenderloin with salt and pepper and set it aside. 

Sear on all sides: Then, I heat the oil in a skillet over medium heat and brown the meat on each side. Next, transfer to the slow cooker on low. 

Make the cranberry sauce: Bring the chicken broth, orange juice, cranberries, brown sugar, and maple syrup to a boil in a small saucepan and cook for 5 to 8 minutes, or until the cranberries start to split. I put ½ cup into a separate small bowl, mix the rest with orange zest and balsamic vinegar, and pour it over the tenderloin in the slow cooker. 

Cook the tenderloin: Cook the tenderloin on LOW for 4 to 5 hours, or until the internal temperature reaches 140 degrees F. Then, I let it rest, covered in foil, for 10 minutes before serving. 

Serve with sauce: I serve it topped with the reserved ½ cup of cranberry sauce and garnished with orange zest and rosemary sprigs.

Expert tip

How to choose the right pork tenderloin

First, know the difference between a pork loin and a pork tenderloin. A pork tenderloin is a long, narrow, boneless cut of muscle that is only a few inches thick and weighs less than 2 pounds. It has a strip of silver skin that must be cut off before cooking. It is very tender and costs more per pound than pork loin. Pork loin is wide and thick, usually rectangular, about 3 to 5 pounds, and is less expensive per pound than a tenderloin. It may or may not have a bone. A tenderloin is always boneless. Choose one that is red to purple in color and avoid gray or pale colors. Light marbling is good, with a firm touch and a clean, neutral smell. 

More tips to consider:

• Let the tenderloin reach room temperature before seasoning it. Bring it out of the fridge about 20 to 30 minutes before you’re ready to start cooking. That way, it will cook more evenly. 
• Also, don’t forget to remove the silver skin before preparing it. Otherwise, it will be chewy and tough. Slide a knife under one edge and grab a tab with your fingers. Then, peel it down the side of the meat.
• Once it is done cooking, wrap the meat in foil and let it rest for at least 10 minutes before serving it. This lets the juices redistribute back into the meat, so they don’t leak all over the place.
• To make the meat cook faster, you can cook it on high for 2 to 3 hours. But I don’t recommend it. Low and slow is always better for the juiciest meat. 
• Place a clean kitchen towel under the slow cooker lid to prevent condensation from dripping into the meat. That way, it won’t add more liquid to water down the sauce. 

Recipe variations and add-ins:

• Different meat: You can also make this with beef roast, chicken, or turkey. 
• Other juice: Skip the orange juice and try it with pineapple juice, apple cider, lemon juice, or even lime juice. 
• Boozy pork: Instead of juice, try this with red wine or bourbon. Don’t worry, the alcohol will cook out.
• Cajun tenderloin: Add a teaspoon of my homemade Cajun seasoning for a spicy kick. 
• Barbecue pork: Use my homemade barbecue sauce to make this a juicy BBQ tenderloin.

Serving suggestions:

I like to serve this with my homemade orange marmalade on the side, along with a heaping scoop of rice and a veggie like broccoli or carrots. My Instant Pot rice always comes out light and fluffy with just oil, water, and salt, making it one of the easiest dishes I can make. I usually use basmati rice, but any kind will do. This steamed broccoli is another simple recipe with just one ingredient, but you will be surprised how great this turns out with the right seasonings.

Mashed potatoes are my son’s favorite right now, but my daughter loves mac and cheese, so we usually have both. This Instant Pot mac and cheese is the perfect choice because it’s ready in less than 30 minutes, so I can whip it up right before the meat is done. It’s also good to serve dinner rolls with this dish because I usually have gravy to soak them up. For dessert, this orange cake is a fluffy, tangy citrus dream that melts in your mouth. It goes so well with this tenderloin or on its own.

How to store leftovers:

• Refrigerate: Store leftover tenderloin in an airtight container in the fridge for 4 to 5 days.   
• Freezing: I freeze leftovers in a freezer-safe container for up to 3 months.   
• Defrost: Before reheating, I thaw frozen leftovers in the refrigerator overnight. 
• Reheating: I reheat leftovers in the oven at 350°F for 10 to 15 minutes.  

Frequently asked questions

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