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Crockpot Cranberry Pork Tenderloin on a plate
Andrew Fowler

Crockpot Cranberry Pork Tenderloin

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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 pork tenderloins about 1 lb each, silverskin removed
  • 1 tbsp neutral oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup dry white wine
  • 2 wide strips orange zest without white pith
  • 1 1/2 cups fresh or frozen cranberries
  • 1/2 cup orange juice
  • 1/4 cup granulated sugar
  • 1/4 cup water

Method
 

  1. Season tenderloins with salt and pepper and brown in oil in a skillet for about 1 minute on each of 4 sides. Place in one layer in a 5- to 6-quart oval slow cooker with broth, wine and orange zest strips.
  2. Cover and cook on low for about 1 1/2 to 2 1/2 hours, checking after 1 hour, until the thickest part of each tenderloin reaches 145°F. Remove ready pieces individually and rest for at least 3 minutes.
  3. During the final 20 minutes, combine cranberries, orange juice, sugar and water in a saucepan. Simmer for 10 to 12 minutes, stirring, until most berries burst and the sauce thickens.
  4. Discard orange zest strips from the crock. Skim the cooking juices and stir 2 to 4 tablespoons into the cranberry sauce to make it spoonable; simmer for 1 minute.
  5. Slice rested pork across the grain and serve with a modest amount of warm cranberry-orange sauce over each portion.