Slow Cooker Cranberry Pork (Printer-Friendly)
Juicy pork loin slow-cooked with cranberry, rosemary, and bright citrus notes for a comforting meal.
# The Ingredients You'll Need:
→ Pork
01 -
3 lb pork loin
02 -
1 pinch salt
03 -
1 pinch freshly cracked black pepper
04 -
1 tbsp olive oil
→ Cranberry sauce
05 -
12 oz fresh cranberries
06 -
1/2 cup maple syrup
07 -
1/2 cup water
08 -
1 orange, juiced
09 -
1 orange, zested
10 -
1/4 cup balsamic vinegar
11 -
2 tsp fresh rosemary, chopped
# Step-by-Step Instructions:
01 -
Combine cranberries, water, and maple syrup in a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 5 to 10 minutes until cranberries burst and sauce thickens.
02 -
Stir in orange juice, orange zest, balsamic vinegar, and 1 teaspoon of rosemary. Remove from heat and reserve 1 cup of sauce for serving.
03 -
Place pork loin in slow cooker. Season with salt, pepper, and remaining 1 teaspoon rosemary. Drizzle olive oil evenly over the top.
04 -
Pour remaining cranberry sauce over pork, ensuring thorough coating. Cover and cook on low for 4 to 6 hours until pork reaches an internal temperature of 145°F (63°C) and is tender.
05 -
Remove pork from slow cooker and let rest for 5 minutes. Slice and drizzle with reserved cranberry sauce before serving.
# Extra Tips:
01 -
Leftovers keep well in an airtight container for up to 3 days; reheat gently. Serve alongside fresh, seasonal vegetables for balance.