Slow Cooker Cranberry Pork
Elevate your weeknight dinners with the irresistible flavors of Slow Cooker Cranberry Pork, a tender and juicy dish that blends savory and sweet in perfect harmony. Featuring a succulent boneless pork loin slow-cooked to perfection, this recipe is infused with a tangy cranberry sauce, Dijon mustard, and a hint of brown sugar for a delightful balance of flavors. The magic happens in the slow cooker, where the pork is bathed in a rich, aromatic mixture enhanced by dry onion soup mix and apple cider vinegar, creating an effortlessly delicious meal. Finished with a glossy, thickened cranberry glaze, this dish is ideal for cozy family dinners or holiday gatherings. Ready in just 10 minutes of prep and perfect for make-ahead meals, this show-stopping recipe guarantees minimal effort with maximum flavor. Serve it with mashed potatoes or roasted vegetables for a comforting, crowd-pleasing feast.
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Ingredients
- 2 pounds boneless pork loin
- 14 ounces cranberry sauce (whole berry)
- 1 packet dry onion soup mix
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 cup water
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Directions
Step 1
Trim any excess fat from the pork loin and season it evenly with salt and black pepper.
Step 2
In a medium bowl, whisk together the cranberry sauce, dry onion soup mix, Dijon mustard, brown sugar, apple cider vinegar, and water until fully combined.
Step 3
Place the seasoned pork loin in the slow cooker. Pour the cranberry mixture over the pork, ensuring it is evenly coated.
Step 4
Cover and cook on LOW for 6-8 hours, or until the pork is tender and easily pulls apart with a fork.
Step 5
Once cooked, carefully remove the pork from the slow cooker and set it aside on a cutting board or serving plate. Tent it with foil to keep warm.
Step 6
Transfer the liquid from the slow cooker to a saucepan over medium heat. Bring the liquid to a gentle simmer.
Step 7
In a small bowl, mix the cornstarch and cold water to create a slurry. Gradually stir the slurry into the saucepan, whisking constantly until the sauce thickens.
Step 8
Slice or shred the pork as desired and serve with the cranberry sauce drizzled over the top.
Step 9
Optional: Garnish with fresh herbs (such as parsley or thyme) for added presentation.
Nutrition Facts
| Serving size | (1684.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3080.2 |
| Total Fat 133.4g | 0% |
| Saturated Fat 45.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 716.7mg | 0% |
| Sodium 3070.4mg | 0% |
| Total Carbohydrate 208.7g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 170.7g | |
| Protein 247.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 249.2mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 4090.4mg | 0% |
Source of Calories