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