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Cranberry Orange Pork-Loin


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  • 2 tablespoons olive oil
  • 3 pounds pork loin roast, tied
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large sweet onion, coarsely chopped
  • 2 cans (16 ounces each) whole-berry cranberry sauce
  • Grated zest of 2 oranges
  • Juice of 2 oranges (about 1 cup)
  • 2 teaspoons dried thyme leaves
  • 1/2 cup beef broth


Servings 8


Step 1

1. Spray the insert of a slow cooker with nonstick cooking spray.

2. Heat oil in a large skillet over high heat. Sprinkle the roast with salt and pepper and add the pan.

3. Cook pork 2 minutes per side; transfer to slow cooker. Add onion, cranberry sauce, orange zest and juice, thyme and broth; stir.

4. Cover; cook pork on HIGH for 4 hours or LOW for 8 hours.

5. Remove cover, transfer pork to cutting board and cover. Let rest for 15 minutes. Skim off fat from cooking liquid to make a sauce.

6. Slice pork and serve with sauce.

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