Cranberry Pork Loin

When fall (and colder weather) arrives, my slow cooker often finds a permanent place back on the countertop. This handy kitchen appliance makes dinner prep a breeze—especially during the hectic workweek. This recipe for cranberry pork loin is a perfect example of everything I love about a good slow-cooker recipe. Not only is it easy to put together, but its flavors are perfect for fall and winter. The combination of savory pork, sweet-tart cranberry sauce and warm spices makes it an ideal meal for sharing at holiday get-togethers. No one needs to know your slow cooker did all the hard work!

Cranberry Pork Loin Ingredients

• Boneless rolled pork loin roast: A pork loin roast is a cut of pork from the loin, not to be confused with the smaller tenderloin, which is long, thin and lean. A “rolled” roast just means it’s packaged into a uniform shape for even cooking.
• Salt and pepper: The pork loin is seasoned simply with salt and pepper.
• Whole-berry cranberry sauce: Cranberry sauce’s sweet-tart flavor is the star. Use canned whole-berry cranberry sauce or homemade cranberry sauce for the best flavor and texture.
• Honey: Honey adds sweetness to the cranberry-glazed pork loin. The best type of honey for this recipe is all-purpose clover honey.
• Grated orange zest: Orange zest adds a bright citrus flavor to the cranberry glaze. A Microplane rasp makes zesting a breeze.
• Warm spices: The warm and robust flavor of ground cloves and ground nutmeg complements the tart and sweet flavors of cranberries and honey.

Directions

Step 1: Prep the pork

Cut the roast in half and place it in a 3-quart slow cooker. Sprinkle the meat with salt and pepper.

Step 2: Add the glaze

Combine the whole-berry cranberry sauce, honey, orange zest and spices and pour it over the roast.

Step 3: Cook it low and slow

Cover and cook the roast on low for four to five hours or until a thermometer reads 145°F. Let the roast rest for 10 minutes before slicing.

Editor’s Tip: Don’t skip letting the pork rest to allow the juices to settle, which will result in tender and juicy pork.

Cranberry Pork Loin Variations

• Add fresh herbs: Fresh herbs such as thyme, oregano or rosemary all complement the sweet flavors of this dish. Use up to a tablespoon each of freshly chopped herbs. If you don’t have fresh herbs, use the fresh to dry herb conversion: Use 1 teaspoon of dried herbs for every 3 teaspoons of fresh herbs.
• Mix in some mustard: Mustard is a perfect pair for pork, and its tangy flavor also complements the sweet-tart flavor of cranberries. Spread 1 to 2 tablespoons of Dijon mustard on the pork before seasoning with salt and pepper.
• Use a different cut of pork: You can use thick-cut pork chops or pork steak instead of pork roast.

How to Store Cranberry Pork Loin

Store leftover pork loin with cranberry glaze in an airtight container in the fridge. The leftover cranberry pork roast will last for up to four days.

How should you reheat cranberry pork loin?

To avoid drying out the meat, your best bet for reheating cranberry pork loin is to place the leftovers in a covered baking dish and cook them in a 350° oven until a thermometer inserted into the pork reaches 145°.

Cranberry Pork Loin Tips

How else can you cook cranberry pork loin?

You can also make this pork loin recipe in the oven. For a cranberry-glazed pork loin, season the pork roast with salt and pepper, then place it in a roasting pan or a Dutch oven. Roast it in a 375° oven for 30 minutes. Prep the cranberry sauce as written. Glaze the pork roast with half the cranberry sauce mixture and continue roasting it for another 30 to 40 minutes, or until the internal temperature reaches 145°. Remove the pork loin from the oven and let it rest for 10 minutes. Serve it with the remaining cranberry glaze.

What else can you serve with cranberry pork loin?

Savory roasted vegetables such as garlic-roasted Brussels sprouts, Parmesan-roasted broccoli and browned butter roasted cauliflower complement the sweet flavors of this cranberry-glazed pork loin. And don’t forget the carbs! Serve buttermilk biscuits or dinner rolls to round out this hearty meal.