Description

This Slow Roasted Cranberry Pork Tenderloin is a delightful dish with a perfect balance of sweet and savory flavors. It’s easy to prepare and ideal for a comforting family dinner. The combination of fresh cranberries, orange juice, and maple syrup adds a delicious twist to the juicy pork tenderloin, making it an unforgettable meal.

Ingredients

Scale

1 lb. pork tenderloin
2 tbsp extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 cup fresh cranberries
½ cup dried cranberries
½ cup fresh or bottled orange juice
3 tbsp maple syrup
1 tbsp dijon mustard
1 tbsp cornstarch
1 tbsp cold water
fresh thyme and orange slices for garnish

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Instructions

Add the dried and fresh cranberries, orange juice, maple syrup, and Dijon mustard to a slow cooker.
Heat olive oil in a large skillet over medium heat.
Season the pork tenderloin with salt and pepper, then brown it in the skillet.
Transfer the browned tenderloin to the slow cooker.
Cook on low heat for 2.5 to 3 hours or until the internal temperature reaches 145°F.
Remove the tenderloin from the slow cooker and let it rest for 10 minutes.
Use a large slotted spoon to remove the cranberries and set them aside.
Strain the liquid from the slow cooker into a small pot using a fine-mesh strainer.
Heat the liquid in the pot over high heat.
Mix cold water and cornstarch to create a slurry.
Bring the liquid to a boil and whisk the cornstarch slurry into the pot.
Continue to whisk as the liquid thickens.
Arrange orange slices on a plate, place the tenderloin on top, drizzle with the thickened sauce, and spoon the cooked cranberries over it.
Garnish with fresh thyme sprigs.

Notes

For added flavor, marinate the pork tenderloin overnight in the cranberry mixture before cooking.
Serve with roasted vegetables or a fresh salad for a complete meal.
Thickened sauce can be served over rice or on the side.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 30g
Sodium: 800mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 25g
Cholesterol: 80mg