Pin it
This Slow Cooker Cranberry Rosemary Pork Loin is perfect for cozy dinners when you want something both comforting and impressive without spending hours in the kitchen. The tender pork soaks up the bright, sweet-tart cranberry sauce, creating a balance of flavors that feels both festive and homey.
I first made this during a chilly fall weekend, and it instantly became a family favorite. The aroma of rosemary and citrus filling the house is now something I look forward to every season.
Ingredients
- Three pounds pork loin: Choose a well-marbled cut for juicy tenderness
- Salt: A pinch enhances the pork’s natural flavor without overpowering it
- Freshly cracked pepper: Adds warmth and a touch of spice
- Olive oil: Keeps the pork moist and helps seal in flavors
- Fresh cranberries: Offer the perfect balance of tartness and sweetness
- Maple syrup: Provides natural sweetness that softens the tart cranberries
- Water: Necessary to cook down the cranberries into a smooth sauce
- Fresh orange juice: Brightens the sauce with citrus notes
- Orange zest: Adds aromatic oil that enhances the overall flavor
- Balsamic vinegar: Brings a rich tang that complements the sweetness and herbs
- Fresh rosemary: Chopped rosemary makes the sauce fragrant and savory
Step-by-Step Instructions
- Simmer the Cranberry Sauce:
- In a saucepan, combine cranberries, water, and maple syrup. Bring to a boil, then reduce heat to medium low. Stir frequently for 5 to 10 minutes until cranberries burst and the sauce thickens nicely.
- Add Citrus and Herbs:
- Stir in freshly squeezed orange juice, orange zest, balsamic vinegar, and one teaspoon of chopped rosemary. Once combined, remove the sauce from heat and reserve one cup for serving later.
- Prepare the Pork Loin:
- Place the pork loin in the slow cooker. Season it evenly with salt, freshly cracked pepper, and the remaining teaspoon of rosemary. Drizzle olive oil on top to keep the pork moist during cooking.
- Cook and Coat with Sauce:
- Pour the cranberry sauce over the pork loin, ensuring it is well covered. Cover the slow cooker and cook on low heat for about 4 to 6 hours or until the pork is tender and its internal temperature reaches 145 degrees Fahrenheit.
- Rest and Serve:
- Remove the pork loin from the slow cooker and let it rest for 5 minutes to allow juices to redistribute. Slice the pork and drizzle the reserved cranberry sauce over the top before serving.
Pin it
My favorite part of this recipe is the fresh rosemary. It offers such a fragrant herbal touch that turns the simple cranberry sauce into something special. I remember the first time I served this at a family dinner and everyone kept going back for more sauce.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on low heat or in a microwave to keep the pork moist. This dish pairs well with roasted vegetables or creamy mashed potatoes for a full meal.
Ingredient Substitutions
If fresh cranberries are hard to find, frozen cranberries work just as well. For a different sweetener, you can use honey instead of maple syrup, but balance the sweetness with extra vinegar or lemon juice if needed. If you do not have fresh rosemary, dried works in a pinch, but use half the amount since it is more concentrated.
Serving Suggestions
Pin it
Serve this pork loin with sides like garlic mashed potatoes green beans almondine or roasted root vegetables. A crisp salad with citrus vinaigrette pairs beautifully and brings a fresh crunch to the table.
Frequently Asked Questions
- → What cut of pork works best for this dish?
A pork loin is ideal for its tenderness and ability to absorb flavors during slow cooking, resulting in juicy slices.
- → How should the cranberry sauce be prepared?
Simmer fresh cranberries with water and maple syrup until they burst, then stir in orange juice, zest, balsamic vinegar, and rosemary to create a balanced, flavorful sauce.
- → Can I use dried rosemary instead of fresh?
Fresh rosemary is preferred for its brighter, more aromatic flavor, but dried rosemary can be used in smaller amounts if fresh is unavailable.
- → What is the recommended cooking time for the pork loin?
Cook the pork loin on low heat in the slow cooker for 4 to 6 hours, ensuring it reaches an internal temperature of at least 145°F for safety and tenderness.
- → How should leftovers be stored?
Store leftover pork and sauce in an airtight container in the refrigerator for up to three days; reheat gently to preserve moisture and flavor.