Pork tenderloin, slow cooked in a cranberry and orange sauce with golden raisins. The perfect holiday dinner!
Pork tenderloin is one of my family’s favorite cuts of meat. It’s pretty much a staple at our house.
And this Slow Cooker Cranberry Orange Pork Tenderloin is fancy enough to serve for Christmas dinner!
The best part is, fancy doesn’t mean difficult. This pork tenderloin is so easy to make. And since it’s done in the slow cooker, you’ll have plenty of room in the oven for all your side dishes.
We made this last night and it was fantastic! My husband and I both agreed it will go in our recipe book. We will definitely make it again. Would also be perfect for a family gathering or dinner party. ~ Chrissi
Cranberry and orange is such a great combination of flavors too, especially for the holidays. And don’t be afraid of the golden raisins that are thrown into the mix.
My family was skeptical, but they add a wonderful sweetness. Basically, we loved everything about this pork roast–including the golden raisins.
With the fresh cranberries and orange juice, the raisins cook down into this wonderful, chutney-like sauce that’s the perfect accompaniment to slices of this tender, delicious cut of pork.
Not only does this tenderloin taste amazing, it makes a beautiful presentation on your holiday table too. Your friends and family will think you spent hours in the kitchen!
They don’t need to know the truth. That you’ll need about 10 minutes of prep time to get this roast ready to go into the slow cooker.
Made this today for supper–delicious! Thanks for the recipe. ~ Regenia
While the roast cooks, you’ll have plenty of time to spend with family and finish up your other holiday menu items.
Just before serving, you’ll simmer the sauce from the slow cooker with some cranberries and raisins, and dinner is served.
I tested this recipe on my family before settling on it for our Christmas dinner main dish. The vote was unanimous! We all want this Cranberry Orange Pork Tenderloin on our holiday table!
WHAT PEOPLE ARE SAYING ABOUT SLOW COOKER CRANBERRY ORANGE PORK TENDERLOIN
Made with 3 pound tenderloin, added just a bit of small dice fresh jalapeno. Heaven! Many thanks. ~ Meg
What a wonderful dish, thanks for sharing. ~ Sid
This recipe is my Christmas Eve dinner main dish every year & it NEVER fails me! ~ Rachel
I’ve made this I think three years in a row! It is delicious. ~ Sharon
Used 2 pork tenderloins- so easy and tastes great! Used fresh cranberries that I had frozen leftover from the holidays. Tasted just as good as leftovers the next day! Thank you! ~ Tara
Be sure to save this Slow Cooker Cranberry Orange Pork Tenderloin recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Slow Cooker Cranberry Orange Pork Tenderloin
- Pork tenderloin
- Olive oil
- Salt and pepper
- Fresh cranberries
- Golden raisins
- Orange juice
- Honey
- Produce: garlic, fresh parsley, oranges
- Cornstarch
Slow Cooker Cranberry Orange Pork Tenderloin
Ingredients
- 1 2-3 pound pork tenderloin roast
- 1-2 tablespoons olive oil
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 cup fresh cranberries
- 1/2 cup golden raisins
- 1/4 cup orange juice
- 3 tablespoons honey
- 2 cloves garlic minced
- 1 tablespoon water
- 1/2 teaspoon cornstarch
- Fresh chopped parsley and orange slices for garnish
Instructions
- Heat the oil in a large skillet over medium-high heat. Season the pork tenderloin with salt and pepper, and brown on all sides, about 5-6 minutes total. Transfer the pork to a lightly greased, 6-quart slow cooker.
- Add the cranberries, raisins, orange juice, honey and garlic to the slow cooker. Cover and cook on low for about 3 hours, or until a thermometer reads 145 degrees. Remove pork to a cutting board and let stand 10 minutes.
- Meanwhile, strain the liquid from the slow cooker through a fine mesh strainer into a medium saucepan, reserving the cranberries and raisins. Whisk together the water and cornstarch in a small bowl, then whisk into the liquid from the slow cooker.
- Bring the liquid to a boil over high heat, whisking constantly, until thickened. Stir in the reserved cranberries and raisins. Season to taste with salt and pepper.
- Serve the pork with the sauce, and fresh parsley and orange slices to garnish, if desired.
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Nutrition
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Who Dished It Up First: Adapted from Weight Watchers Magazine
32 comments
Dd
Way too dry. I used pork tenderloin a little over 2 lbs and cut the time to 2.5 hrs. This recipe should be made with a pork loin. Now enough juices so very little gravy. I will not be making this again
Tara
Used 2 pork tenderloins- so easy and tastes great! Used fresh cranberries that I had frozen leftover from the holidays. Tasted just as good as leftovers the next day! Thank you!
Ruth A Velasquez
No where can I find if you use Hi or Low settings on the recipe or the comments. Please let me know as I would like to make this for Christmas dinner.
Thank you!
Cherri
Is it fresh squeezed orange juice or actual orange juice?
Joan
I just test-cooked this for possible Christmas dinner. The pork was tender and delicious, but the cranberries were sooo tart. I left out the raisins. Would they have sweetened the cranberries? If I make it for Christmas, I want to know that m6 guests will not be put off by the tartness. Thanks.
Danelle
The raisins would have helped. You could also add more sugar.
Lisa
Can you substitute canned cranberry sauce?
Danelle
I haven’t tried that, but I’m sure you could.
Sharron
Reading the comments I wondered why mine didn’t take 3 hours to cook! I used tenderloin and was delicious! I want to do it in the oven this year, how long do you think it would take to cook?
Thank you
Julia Weihs
Can you make this 8n a regular oven? What adjustments would you recommend?
Kay
That picture looks like a pork loin roast, not a pork tenderloin. They usually are smaller and come 2 in a package. Maybe it’s just the photo?
Sharron L Tufts
I’ve made this I think three years in a row! It is delicious. I’ve already bought the tenderloin because the grocery store is put of things a lot!! How long would it take in the oven?
Randy
I cut a pork blade roast into chunks & it worked well. Very tender. For more tartness, I used less honey, more juice, and replaced the raisins with dried cranberries. It was delicious. I’ll try it with chicken next time. Thanks for a great, easy recipe!
Rachel Beachy
This recipe is my Christmas Eve dinner main dish every year & it NEVER fails me! Curious if I could switch out the pork for a beef roast. Do you recommend these flavors for that? Thanks!
Rosemary
Hi could this be made in a instant pot?
Danelle
I’m sure it could. I don’t use an Instant Pot often, so I couldn’t tell you how to convert the recipe though.
Tom Cleary
The amount of liquids seems small, 1/4 cup?
Sid Mark
What a wonderful dish, thanks for sharing.
Meg McEwen
Made with 3 lb tenderloin, added just a bit (1 T) of small dice fresh jalapeno. Heaven! Many thanks, Danelle!
Chrissi
We made this last night and it was fantastic! My husband and I both agreed it will go in our recipe book. We will definitely make it again. Would also be perfect for a family gathering or dinner party.
Annie
Do you think this would work with turkey or chicken breast?
Danelle
I would think so.
Regenia Walker
Made this today for supper delicious! Thanks for the recipe
Janet
I have a question as well as to whether you are using a pork loin roast or pork tenderloin in this recipe. The picture looks like a pork loin roast and that is what you specify in your ingredient list but your title says “tenderloin”. Choosing a pork tenderloin is a smaller cut of meat and would influence the cook time. I would like to use a pork loin roast for Christmas Eve and this recipe looks great – can you advise whether I should cook for longer or not?
Danelle
You can use either. I have done both. The cook time in the recipe is for a 2-3 pound roast, so I would base your cooking time on that. If your roast is larger, then you would probably want to increase the cook time accordingly. I would also suggest using a meat thermometer and cook to the suggested temperature in the recipe of 145 degrees. Then you can adapt to whatever size and cut of meat you are using and be sure that the roast is done.
Tonya
This didn’t go well for me, I suspect largely because I used a tenderloin. I suspect I should have started checking the temperature at the two hour mark, but three hours resulted in an over cooked, very dry dinner. At least there was sauce:-)
Kay
My question is how do you check to see if it’s done in a slow cooker? Every time you open the lid you lose a half hour from lost heat. I think I’ll try making it in the Dutch oven or use a probe if possible with the slow cooker. Not sure that would work because the slow cooker might not seal right to hold the heat.
Kim
There appears to be a problem with the formatting of this pin. I viewing it on a mobile device, and it is all in a single column.
Mindy bryn
Hi there. Did you use a pork tenderloin or a pork loin roast. The recipe talks about both. Thanks so much!
Danelle
Tenderloin
Laura
Sure looks like a pork loin in the pictures. A pork tenderloin is skinny – only 1½-2″ in diameter, and generally which 3/4-1 1/2 pounds. A pork loin weighs anywhere from 2-5 pounds.
Kay
Agreed. I was going to ask the same thing.