This crockpot cranberry orange pork loin is one of those cozy, throw-it-in-and-go kind of meals. It’s sweet, tangy, savory, and so simple. The pork gets super tender and juicy, soaking up all that cranberry-orange flavor while it simmers away in the slow cooker. The sauce turns into this jammy glaze that’s perfect over mashed potatoes or rice. I make this every fall and winter when cranberries show up, and it’s always a hit.
What You’ll Need
- 1 (2.5 to 3 lb) boneless pork loin
- 1 (14 oz) can whole berry cranberry sauce
- ½ cup orange juice (freshly squeezed if possible)
- ¼ cup brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried rosemary (or 2 sprigs fresh)
- Optional: fresh orange slices and rosemary sprigs for garnish
Why I Love This Recipe
This one’s always in my fall rotation. It takes minimal effort, but feels fancy and comforting at the same time. It’s one of those recipes that makes your whole house smell incredible.
- Sweet, tangy, and savory in every bite
- Perfect for holidays or a weeknight dinner
- The crockpot does all the work
- Leftovers are even better the next day
- Works great with pork loin or pork tenderloin
Servings and Cook Time
Serves: 6
Cook Time: 4 hours on high or 6–7 hours on low
Macros per Serving (approximate)
- Calories: 310
- Protein: 30g
- Fat: 10g
- Carbs: 24g
- Sugar: 17g
Why This Recipe Works (Quick Science)
Pork loin is a lean cut that benefits from low and slow cooking. The acid from the orange juice and vinegar helps tenderize the meat, while the sugar in the cranberry sauce caramelizes slightly as it cooks. The balance of sweet, acid, and savory gives it that restaurant-quality flavor without any work.
Pro Tips
- Use whole berry cranberry sauce, not jellied. It gives texture and better flavor.
- Let the pork rest 10 minutes after cooking before slicing to keep it juicy.
- Want a thicker sauce? Remove the lid the last 30 mins of cooking or simmer on the stove.
- Add a few fresh orange slices on top for extra citrus punch and a pretty presentation.
- This recipe also works well with pork tenderloin—just reduce cooking time by 1 hour.
Tools You’ll Need
- Crockpot (6 qt or larger)
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Tongs or fork for removing pork
Substitutions and Variations
- Pork: Use pork tenderloin (just reduce cook time by an hour)
- Cranberry Sauce: Homemade or canned both work
- Orange Juice: Bottled works fine, but fresh adds brightness
- Balsamic Vinegar: Can swap with apple cider vinegar if needed
- Dijon: Swap with whole grain mustard for texture
Make Ahead Tips
You can mix the sauce the night before and keep it in the fridge. In the morning, just pour over the pork and go. You can also sear the pork ahead if you want extra flavor, but it’s not required.
How to Make Crockpot Cranberry Orange Pork Loin
Step 1: Season the Pork
Rub ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon garlic powder evenly over all sides of the pork loin.
Step 2: Make the Sauce
In a mixing bowl, combine 1 (14 oz) can of whole berry cranberry sauce, ½ cup orange juice, ¼ cup brown sugar, 1 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and ½ teaspoon dried rosemary. Mix well.
Step 3: Add Pork and Sauce to Crockpot
Place the seasoned pork loin in the crockpot. Pour the cranberry-orange mixture over the top, making sure the pork is mostly covered.
Step 4: Cook on Low or High
Cover and cook on low for 6–7 hours or high for 4 hours, until pork is tender and reaches 145°F internally.
Step 5: Rest and Slice
Once done, remove pork from the crockpot and let it rest on a cutting board for 10 minutes before slicing.
Step 6: Serve with Sauce
Slice the pork and spoon the cranberry-orange sauce over the top. Garnish with orange slices and fresh rosemary if desired.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove with a splash of water or broth. You can also freeze sliced pork and sauce for up to 2 months.
Common Mistakes
- Overcooking: Pork loin is lean and can dry out. Don’t let it go too long.
- Using the wrong cut: Don’t confuse pork loin with pork shoulder. Shoulder needs much longer cooking.
- Skipping the resting time: Cutting too soon lets the juices run out. Give it 10 minutes.
- Using jellied cranberry sauce: It melts too thin and doesn’t give the same flavor or texture.
What to Serve With
- Mashed potatoes
- Rice or wild rice
- Roasted green beans
- Buttery dinner rolls
- Simple arugula salad
FAQ
Can I use pork tenderloin instead?
Yes! Just reduce cook time by 1 hour and check for doneness at 145°F.
Do I need to sear the pork first?
Nope, not for this recipe. You can if you want extra flavor, but it’s still great without.
Can I use fresh cranberries?
If you have homemade cranberry sauce, sure! Just make sure it’s sweetened.
Can I double the recipe?
If your crockpot is large enough, yes. Add an extra 30–45 minutes to cook time.
Let’s Wrap It Up
This cranberry orange pork loin is one of those cozy, impressive meals that doesn’t ask much of you. It’s got that sweet-savory combo that works every time. Give it a go, then come back and let me know how it turned out—or drop your questions in the comments!
