A perfect blend of sweet and savory, this Slow Cooker Cranberry Rosemary Pork Loin combines tender pork with tangy cranberries and fragrant rosemary for an easy, flavorful meal. Whether you’re preparing a holiday dinner or a comforting family meal, this dish is sure to impress.

Why You’ll Love This Recipe

• Low Maintenance: The slow cooker does all the work!
• Balanced Flavor: The sweetness of maple syrup and cranberries pairs beautifully with the savory pork and herbs.
• Elegant Presentation: The vibrant cranberry sauce makes this dish visually stunning, perfect for special occasions.
• Meal Prep Friendly: Cook once and enjoy leftovers for days.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 lbs pork loin
• 12 ounces cranberries
• 1/2 cup maple syrup
• 1/2 cup water
• Juice from 1 orange
• Zest from 1 orange
• 1/4 cup balsamic vinegar
• 2 tsp fresh rosemary, chopped
• 1 Tbsp olive oil
• Salt and pepper

Directions

Step 1: Make the Cranberry Sauce

1. Combine cranberries, water, and maple syrup in a saucepan.
2. Bring to a boil, then reduce to medium-low heat. Stir for 5-10 minutes until the cranberries pop and the mixture thickens.
3. Add orange juice, zest, balsamic vinegar, and 1 tsp rosemary. Stir to combine and remove from heat. Reserve 1 cup of sauce for serving.

Step 2: Prep the Pork Loin

1. Place the pork loin in a slow cooker.
2. Season with salt, pepper, and 1 tsp of rosemary. Drizzle olive oil over the pork.

Step 3: Slow Cook

1. Pour the prepared cranberry sauce over the pork.
2. Cover and cook on low for 4-6 hours, or until the pork reaches an internal temperature of 145°F.

Step 4: Serve

1. Remove the pork from the slow cooker and let it rest for 5 minutes before slicing.
2. Drizzle the reserved cranberry sauce over the sliced pork and serve.

Servings and Timing

• Yield: Serves 8
• Prep Time: 20 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 20 minutes

Variations

• Chicken Option: Substitute pork with chicken breasts or thighs for a lighter protein.
• Spicier Sauce: Add a pinch of red pepper flakes for a hint of heat.
• Herb Swaps: Replace rosemary with thyme or sage for a different herbal flavor.
• Oven Method: Bake at 350°F for 1.5-2 hours in a covered baking dish.

Storage and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze sliced pork with sauce in a freezer-safe container for up to 3 months.
• Reheating: Reheat in a covered skillet over low heat or in the microwave until warmed through.

FAQs

1. Can I use frozen cranberries?

Yes, frozen cranberries work perfectly for this recipe. No need to thaw them before cooking.

2. Can I make this recipe ahead of time?

Absolutely! Prepare the dish in advance and reheat gently before serving.

3. What side dishes pair well with this pork loin?

Mashed potatoes, roasted vegetables, or a fresh salad are excellent options.

4. How do I keep the pork moist?

Cooking on low heat and letting it rest before slicing helps retain moisture.

5. Can I use pork tenderloin instead of pork loin?

Yes, but adjust the cooking time as tenderloin may cook faster.

6. Is there a substitute for maple syrup?

Honey or brown sugar can be used as alternatives.

7. Can I double this recipe?

Yes, as long as your slow cooker is large enough to accommodate the additional pork and sauce.

8. Can I skip the balsamic vinegar?

While balsamic vinegar adds depth, you can omit it or replace it with apple cider vinegar.

9. How do I know when the pork is cooked?

Use a meat thermometer to ensure the internal temperature reaches 145°F.

10. Can I thicken the sauce?

For a thicker sauce, simmer the reserved sauce on the stovetop until it reaches the desired consistency.

Conclusion

This Slow Cooker Cranberry Rosemary Pork Loin is a show-stopping dish that’s surprisingly easy to prepare. With its perfect balance of sweet and savory flavors, it’s ideal for both weeknight dinners and festive occasions. Serve it with your favorite sides for a memorable meal!

Slow Cooker Cranberry Rosemary Pork Loin

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• Author: fella
• Prep Time: 20min
• Cook Time: 5 hours
• Total Time: 5 hours
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: American

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Description

Slow Cooker Cranberry Rosemary Pork Loin combines the rich flavors of cranberries, rosemary, orange zest, and balsamic vinegar for a tender, flavorful meal. Perfect for cozy family dinners or festive holiday celebrations.

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Ingredients

Scale 1x2x3x

• 3 lbs pork loin
• 12 ounces cranberries
• 1/2 cup maple syrup
• 1/2 cup water
• Juice from 1 orange
• Zest from 1 orange
• 1/4 cup balsamic vinegar
• 2 tsp fresh rosemary, chopped
• 1 Tbsp olive oil
• Salt and pepper, to taste

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Instructions

Step 1: Prepare the Cranberry Sauce

1. In a medium saucepan over medium heat, combine cranberries, water, and maple syrup.
2. Bring the mixture to a boil, then reduce the heat to medium-low. Cook for 5-10 minutes, stirring occasionally, until the cranberries pop and the sauce thickens.

Step 2: Add Flavor Enhancements

3. Stir in the orange juice, orange zest, balsamic vinegar, and 1 tsp rosemary. Mix until fully combined.
4. Reserve 1 cup of the sauce and set aside.

Step 3: Prepare the Pork Loin

5. Place the pork loin in the slow cooker. Sprinkle with salt, pepper, and the remaining 1 tsp rosemary. Drizzle olive oil over the top.

Step 4: Slow Cook

6. Pour the remaining cranberry sauce over the pork loin.
7. Cover and cook on low for 4-6 hours, or until the internal temperature reaches 145°F (63°C).

Step 5: Rest, Slice, and Serve

8. Remove the pork loin from the slow cooker and let it rest for 5 minutes. Slice into portions.
9. Drizzle the reserved cranberry sauce over the pork before serving.

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Notes

• Cooking Time: Check the pork loin after 4 hours to ensure it doesn’t overcook.
• Thicker Sauce: If you prefer a thicker sauce, simmer the reserved sauce in a saucepan for a few minutes before serving.
• Optional Garnish: Fresh rosemary sprigs or orange slices add a decorative touch.