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several small round pork tenderloin slices with pale moist centers and browned edges on an ordinary plate partly covered with thick ruby-red cranberry sauce containing some softened whole berries, with no orange slices, dark balsamic glaze or garnish
Rachel Kim

Crockpot Cranberry Pork Tenderloin

Cranberry sauce doesn't need to spend the tenderloin's entire cook in the crock to taste connected to the meat. Simmer fresh berries with orange and sugar separately, then loosen that sauce with a little of the pork's cooking juice. The tenderloin stays sliceable in its short orange-scented braise, and the berries keep some shape instead of becoming a dark balsamic coating. Use just the colored orange peel in the crock, leaving the bitter white pith behind. Spoon the red sauce over part of the sliced meat so you can still see the pale center and browned edge of the pork.
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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.