Slow Cooker Cranberry Rosemary Pork Loin Recipe

I’m sharing my Slow Cooker Pork Tenderloin where cranberry, balsamic and rosemary come together in a simple festive dish you can prepare with minimal fuss.

I never thought a pork loin could surprise me until I tried cranberries and rosemary together. I mean it sounds like a flavor experiment right, but the tart pop of cranberries against the savory bite of rosemary makes the roast sing in a way I didn’t expect.

I kept thinking of a Slow Cooker Pork Tenderloin I once made, but this one has its own weird charm, messy glaze and all, with sudden sweet tangy bits that make you stop and take notes in your head. It’s deceptively simple, and honestly I kept sneaking tastes while it sat.

Ingredients

• Lean pork loin gives lots of protein, low fat when trimmed, very filling.
• Tart cranberries add bright sour notes, high in fiber and vitamin C.
• Balsamic adds tangy sweetness, low calories, boosts flavor without extra fat.
• Brown sugar and honey give sweet balance, add carbs so use sparingly.
• Fresh rosemary brings piney aroma, antioxidants, pairs great with pork.
• Orange gives citrus brightness, vitamin C, cuts richness with fresh acidity.
• Onion and garlic add savory depth, contain fiber and immune boosting compounds.
• Low sodium broth adds savory moisture, less salt keeps dish healthier.
• Dijon adds tangy depth, tiny bit goes long way, balances sweetness.

Ingredient Quantities

• 2 1/2 to 3 lb pork loin roast
• 12 ounces fresh or frozen cranberries (about 3 cups)
• 1/2 cup balsamic vinegar
• 1/3 cup packed brown sugar light or dark
• 1/4 cup honey
• 1/2 cup fresh orange juice (about 1 orange)
• 1 cup low sodium chicken broth
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon cornstarch (optional)
• zest of 1 orange (optional)

How to Make this

1. Pat the pork loin dry, rub with the olive oil, then season all over with the kosher salt and black pepper; sear in a hot skillet 2 to 3 minutes per side until nicely browned for extra flavor, dont skip this if you can.

2. In a bowl whisk together the cranberries, balsamic vinegar, brown sugar, honey, fresh orange juice, low sodium chicken broth, Dijon mustard, minced garlic, chopped rosemary and the thinly sliced onion; add the orange zest now if using.

3. Place the seared pork loin in the slow cooker and pour the cranberry mixture over and around it, making sure some onion and cranberries sit on top.

4. Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the pork reaches 145F in the center and is tender; the longer low cook will make it more shreddable but watch it so it doesnt dry out.

5. When done, carefully remove the pork to a cutting board, tent with foil and let it rest 8 to 10 minutes so the juices redistribute.

6. Strain the cooking liquid into a saucepan or keep it in the slow cooker, pressing down on solids to release juices; bring to a simmer to reduce and concentrate the flavors if you like a thicker sauce.

7. For a glossy, thicker glaze whisk the optional cornstarch with 2 tablespoons cold water to make a slurry, then slowly stir into the simmering sauce and cook 1 to 2 minutes until thickened; adjust sweetness with a splash more balsamic or honey if needed.

8. Slice or shred the pork, arrange on a platter and spoon the cranberry rosemary sauce over top; garnish with extra chopped rosemary and a little orange zest if desired.

9. Leftovers freeze great in the sauce, reheat gently so it doesnt dry out, and a quick tip: using low sodium broth helps control salt since balsamic and Dijon add flavor already.

10. Serve with mashed potatoes, roasted veggies or a simple green salad and enjoy the sweet and savory combo that feels fancy but is really easy.

Equipment Needed

1. Heavy skillet or cast iron pan (for searing the pork)
2. Slow cooker (6 to 7 quart)
3. Large mixing bowl (to whisk the cranberry sauce)
4. Whisk and wooden spoon
5. Tongs or spatula (to transfer the pork)
6. Instant-read meat thermometer
7. Cutting board and sharp chef’s knife
8. Fine-mesh strainer and a medium saucepan (for reducing the sauce)
9. Measuring cups and spoons
10. Small bowl (for cornstarch slurry, optional)

FAQ

Slow Cooker Cranberry Rosemary Pork Loin Recipe Substitutions and Variations

• Cranberries: swap with tart cherries (fresh or frozen), same amount; dried cranberries will work if you soak them in orange juice first but cut the added sugar by about 2 tablespoons cause they’re sweeter.
• Balsamic vinegar: use red wine vinegar plus 1 teaspoon brown sugar or honey to get the sweet-tangy depth, or apple cider vinegar with a pinch of sugar if that’s what you got.
• Brown sugar or honey: swap brown sugar for coconut sugar or maple syrup (use a little less maple, maybe 3/4 the amount), and replace honey with maple syrup or agave 1:1.
• Fresh rosemary: use fresh thyme or sage instead, same volume for thyme, or use 1/2 the amount if you use dried herbs since they’re stronger.

Pro Tips

1) Sear it and dont skip that step. A good brown crust adds way more flavor than you think and it helps lock juices in while it cooks low and slow. Use a very hot pan, dry the meat well first, and brown every side for a couple minutes. If you dont have time, at least sear the fat cap so the sauce wont make it soggy.

2) Use an instant-read thermometer and let it rest. Pull the pork at about 145F then tent it for 8 to 10 minutes so the juices redistribute, otherwise the slices will be dry. If you want shreddable pork, cook a bit longer on low but keep an eye on it so it doesnt overcook.

3) Finish the sauce right before serving. Strain it if you want smooth, simmer to concentrate flavor, and thicken with a cold cornstarch slurry added slowly while stirring. If it tastes too sweet, add a splash more balsamic or a little extra orange zest to brighten it up, if too tart, a touch more honey balances it.

4) Make ahead and rescue tips. This dish actually improves a day later, flavors deepen, so cool and refrigerate overnight, then gently reheat with a splash of broth so it doesnt dry out. Leftovers freeze great in the sauce, and when reheating add a bit of water or stock and warm slowly so the pork stays tender.