Crock-pot Cranberry Pork Tenderloin

Crock-pot Cranberry Pork Tenderloin

Living in Florida, there is no sign of fall here whatsoever. And there won’t be – we don’t get fall. We have summer, and and we have February. No fall. But, despite it being 90 degrees and super sunny out today, I felt like making a fall-inspired dinner in the slow cooker. And combining pork and cranberries hit the mark.

Crock-pot Cranberry Pork Tenderloin

  • 1 can whole berry cranberry sauce
  • 1/8 t ground cloves
  • 1/8 t cardamom
  • 1/4 t kosher salt
  • 1/4 t fresh cracked pepper
  • 1 T extra virgin olive oil
  • 2 T balsamic vinegar
  • 2 T country-style Dijon mustard
  • 1 sprig fresh thyme
  • 2 lb pork tenderloins, trimmed

Combine the first 7 ingredients in the crock-pot. Add the pork tenderloins and throw the thyme sprig on top. Cook on low for 5-6 hrs. Serve sliced with sauce generously spooned over. Serves 6-8.

~✿♥✿~

Pork and sauce going into the pot…

Crock-pot Cranberry Pork Tenderloin
Crock-pot Cranberry Pork Tenderloin

Crock-pot Cranberry Pork Tenderloin

Comments

  1. says

    Reblogged this on Little Brownette Bird and commented:
    Made this, and it came out really good — moist meat, good flavor. I used two sprigs of thyme put on top of the sauce because I love thyme. Next time I’ll cut out about 1/2 tablespoon of the mustard so the cramberries can come through a little better (I also love those), but this was amazing sliced thin and seved with the sauce over rice.

  2. Mary says

    I made this last week, and again today. My family loves it. I never would have thought cranberry would go so well with pork. Thank you.

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