I recently watched America’s Test Kitchen’s episode of crock-pot recipes. Their slow cooked pork tenderloin really caught my eye. I made it and it is quite delicious. The classic tastes of pork and cranberry really work together. It is an easy recipe too, sometimes the recipes that America’s Test Kitchen’s put out are a little fussy- this one is not! I doubled the recipe because I wanted to share some with a friend.
My pork tenderloin looked like it was one large piece, but it was two smaller pieces, I tied them together, but this is optional, I think it would be fine with a few smaller ones. The meat falls apart in this preparation. I will be making it again.
Crockpot Pork Tenderloin with Cranberry-Orange Sauce
Serves 10-12 Adapted from America’s Test Kitchen
- 2 packages pork tenderloin (unseasoned)
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp canola oil
- 2 cans whole berry cranberry sauce
- 1 cup dried cranberries (Craisins)
- 1 cup orange juice
- 1/2 tsp cinnamon
- 6 strips of orange peel (peeled with vegetable peeler avoiding the white pith)
- 4 Tbsp cold water
- 1 Tbsp cornstarch
Pat the pork tenderloin and season with salt and pepper
Heat a large skillet over medium high heat and add the oil. Brown the seasoned pork tenderloin on all sides for about 10-15 minutes total.
In the crock-pot, add the cranberry sauce, dried cranberries, orange juice, cinnamon and orange peel. Stir to combine. Add the browned pork to the crock-pot. Cover with a lid and cook on low for 4 hours. Remove the pork tenderloin to a platter and cover with foil. Pour the cranberry-orange sauce into a skillet and add a slurry of water and cornstarch to thicken the sauce.
Serve with rice and carrots or other vegetable to round out the meal.