Cranberry Pork Tenderloins Crock Pot Recipes

CROCK POT CRANBERRY PORK

Steps:

• Place your pork loin in the slow cooker and pour the melted butter over it. Mix the dry onion mix and one can of cranberry sauce together and pour over the meat
• Cook on low for 6-7 hours or until the pork loin test done with your meat tester.
• Once done, shred your loin and let it sit in the gravy. Then I take the other can of cranberry sauce and mix with some of the gravy and spoon over the pork when served.

SLOW COOKER CRANBERRY PORK

Steps:

• In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast., Cover and cook on low for 6-8 hours or until the meat is tender. Remove roast and keep warm., In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

SLOW COOKER CRANBERRY PORK

Steps:

• In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
• Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).

CRANBERRY PORK TENDERLOIN

Steps:

• Place pork in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove pork and keep warm. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork.

CRANBERRY PORK TENDERLOINS (CROCK-POT)

Steps:

• Mix cranberry jelly, juice, mustard, and brown sugar together to form a sauce.
• Place pork tenderloins in slow cooker and cover with sauce.
• Cook on low for 8-10 hrs, or high 4-5 hours.

SLOW COOKER/CROCK POT CRANBERRY PORK LOIN ROAST

Steps:

• Using a strainer separate the dried onions from the dry powder; place the dry onions in a small bowl.
• Heat about 3 tablespoons oil in a skillet over medium heat.
• Rub the roast all over with 2 tablespoons oil, then season the pork loin with the onion soup powder, black pepper and garlic powder.
• Brown the roast on all sides in hot oil then allow to cool slightly or enough for easy handling if stuffing with the garlic cloves (if your cloves are very large I suggest to slice in half).
• Make small slits all over in the roast, then stuff with garlic cloves (this is only optional).
• Place the roast in the slow cooker.
• In a bowl whisk the French dressing with the cornstarch until smooth then add in the cranberry sauce and dried onions; mix until combined.
• Pour the mixture over and around the pork.
• Cover and cook on HIGH heat for 4 hours or on LOW for about 7-8 hours or until the pork reaches internal temperature of 160 degrees F.