Search thousands of recipes reviewed by home cooks like you.

Slow Cooker Cranberry Pork

Slow Cooker Cranberry Pork

  • Prep

    10 m
  • Cook

    4 h
  • Ready In

    4 h 10 m
DAWN MINER

DAWN MINER

Sweet, tangy and easy. The sauce is also good with chicken instead of pork. Try serving with rice and onion rings.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

Add to list

Directions

  1. 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.
  2. 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).
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DaveMW
373

DaveMW

2/10/2010

Like many other reviewers the sparse number of ingrediants combined with the thought of cranberry sauce & French dressing made us skeptical but in the end it was good & we plan to make it again. I did use fresh crushed garlic & rubbed it on all sides of our 3.5lb pork tenderloin followed by a light application of salt & pepper before placing it in our crock pot. My advice on the "sauce" is to mix the dressing & cranberries BEFORE adding the onion to the mix as the onions make it difficult to thoroughly mix otherwise. Our tenderloin took only 6 hrs on low but was moist and tasty & perfect for a day when you need something easy that you can start & let cook without any tending to. My wife did use "Wondra" to thicken the sauce.

Lindsey
283

Lindsey

12/27/2005

When my husband raves, I know I've made something incredible. He couldn't stop talking about it. I made it for him and a friend who comes from a family of chefs, and she also loved the flavor and tenderness. My personal notes: -I added 1 tablespoon corn starch to the sauce before putting it in the crock pot. The sauce came out nice and thick, and I poured the excess over the pork before slicing. It was excellent. -Per everyone's suggestions, I seasoned the pork heavily with salt, pepper, and garlic. No complaints here. -I also used a rolled pork tenderloin, which came out great. -If you're looking for a good side dish, mashed sweet potatoes and green beans worked great. Keep it simple. -The only problem was that there really wasn't enough food for four people. Next time I'll double the recipe.

ILUVBROWNIES
187

ILUVBROWNIES

10/24/2006

I made this for dinner tonight!! It made the house smell wonderful!! I used a bone-in pork loin and I seasoned it with salt/pepper and then seared it in a hot pan with olive oil. Then put it in the pot with all the ingredients exactly as listed. It was wonderful!! I cooked it on high for about 3 1/2 hours and the meat was falling off the bone!! There was lots of sauce, so I made a roux with 3T. butter and 3T. flour and then added all the sauce and it thickened it up. I sliced the meat and put it on a serving platter with the sauce/gravy poured over the top!!! It was so good!! My hubby had seconds and thirds and my 2 year old asked for MORE!!!! I served it with mashed sweet potatoes and green beans per another reviewers suggestion!! What a pretty dinner!! You could definitely serve it to company. The only thing that troubled me is that the meat is to tender that it's really hard to cut nice even slices, it pretty much shreds when you go to slice it. Oh well, it's still awesome!! Thanks for the recipe!!!!

More reviews

Similar recipes

ADVERTISEMENT