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balsamic cranberry rosemary pork tenderloin sliced
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Slow Cooker Cranberry Rosemary Pork Tenderloin
Prep Time
20 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
 

This festive Slow Cooker Cranberry and Rosemary Pork Loin is simple to make and delicious to eat.  The flavors of cranberry, balsamic and rosemary combined make for a sweet and savory meal

Course: Main Course
Cuisine: American
Keyword: cranberry rosemary pork tenderloin, crockpot cranberry pork tenderloin, paleo pork tenderloin, slow cooker pork tenderloin
Servings: 8
Ingredients
  • 3 lbs pork tenderloin
  • 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
Instructions

  1. In a saucepan, combine the cranberries, water and maple syrup. Bring it to a boil, then reduce the heat to medium-low and stir for 5-10 minutes, until the cranberries have popped and it has thickened.

  2. Add in the orange juice, orange zest and balsamic vinegar and 1 tsp rosemary, and stir until combined. Remove from heat. Reserve 1 cup of the sauce and set aside.

  3. Place the pork tenderloin into a slow cooker. Sprinkle with salt, pepper and 1 teaspoon of rosemary, and drizzle the olive oil over the top.

  4. Pour the sauce over the top of the pork. Cook on low for 4-6 hours, until the pork is tender and the internal temperature is at least 145 degrees.

  5. Remove from slow cooker and let sit for 5 minutes before slicing.
    Pour the reserved sauce over the top. Enjoy!