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.
Ingredients
Scale
- 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
Instructions
Step 1: Prepare the Cranberry Sauce
- In a medium saucepan over medium heat, combine cranberries, water, and maple syrup.
- 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
- Stir in the orange juice, orange zest, balsamic vinegar, and 1 tsp rosemary. Mix until fully combined.
- Reserve 1 cup of the sauce and set aside.
Step 3: Prepare the Pork Loin
- 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
- Pour the remaining cranberry sauce over the pork loin.
- 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
- Remove the pork loin from the slow cooker and let it rest for 5 minutes. Slice into portions.
- Drizzle the reserved cranberry sauce over the pork before serving.
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.
