This Cranberry Crockpot Pork Loin is the kind of holiday dinner that looks and tastes impressive but takes very little effort. All you need to do is place a juicy pork loin in the slow cooker with a handful of simple ingredients, let it cook low and slow, and then finish it off with a tangy-sweet cranberry sauce.
It’s a no-stress crockpot recipe that works perfectly for Thanksgiving, Christmas, or even a cozy weeknight meal during the holiday season.
Got leftover cranberry sauce from a family gathering? This recipe is one of the best ways to put it to good use. The bright, tart flavor of cranberries pairs beautifully with the richness of pork, giving you tender slices topped with a glossy, spoonable sauce. The steps are straightforward, the ingredient list is short, and the results are always crowd-pleasing—making it a beginner-friendly dish you’ll want to make more than once.
If you’re anything like me, once you discover how well cranberries and pork pair together, you’ll find yourself coming back to the combo again and again. In fact, before putting this pork loin version together, I had already tried a pork roast with cranberries in the slow cooker, and the results were just as impressive.
Why You’ll Love This Recipe
- Minimal prep, true dump-and-go workflow: You don’t need special skills or a long list of ingredients. Just load everything into the slow cooker, set the timer, and let it do the work while you focus on other things.
- Juicy pork loin with a balanced sweet-tart cranberry sauce: The pork comes out tender and moist, and the cranberry sauce adds just the right mix of tangy and sweet to brighten the flavors. It’s hearty, festive, and feels like something you’d serve for a special occasion.
- Flexible on cook time: low 6 to 8 hours, or high 3 to 4 hours: Whether you want to start it in the morning and come back to a finished dinner or put it on later in the day for a quicker cook, this recipe fits around your schedule.
Ingredients
- Pork loin, 4.25 lb (about 1.9 kg): Use center-cut loin for even cooking. Tenderloin is different and cooks faster, see FAQ.
- Dry onion soup mix, 1 oz packet (about 28 g): Fast flavor base. Substitute brown gravy mix for a thicker, more gravy-like sauce.
- Onion, 1 medium, diced
- Celery, 3 ribs, sliced
- Garlic, 2 cloves, minced
- Whole berry cranberry sauce, 14 oz can (about 397 g): Whole berries give better texture than jellied. Leftover homemade sauce works too
- Butter, 4 tbsp (about 56 g)
- Dried thyme, 1/2 tsp: Classic with pork and cranberries.
- Optional garnish: Fresh herbs such as parsley or thyme.
How To Make Juicy Cranberry Pork Loin in Crockpot
Start by getting your 6-7 quart slow cooker ready. Take your pork loin, pat it dry with paper towels, and place it straight into the slow cooker with the fat side facing up. Sprinkle the dry onion soup mix evenly over the meat so it gets a nice flavor boost as it cooks.
Next, add the aromatics. Scatter the diced onion, sliced celery, and minced garlic around the pork. These vegetables will soften and melt into the sauce as everything cooks, adding both sweetness and depth. Once that’s in place, spoon the cranberry sauce over the top of the pork, letting it cover the surface. Dot the butter pieces evenly across the top and finish with a sprinkle of dried thyme.
Now it’s time to let the slow cooker do its job. Cover with the lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, depending on your schedule. Try not to lift the lid too often while it’s cooking, since that releases heat and adds extra cooking time. The pork is done when the internal temperature reaches 145°F (63°C).
When it’s ready, carefully transfer the pork to a cutting board and let it rest for about 3 minutes. This step keeps the meat juicy and easier to slice. You can cut the loin into even slices against the grain, or as I’ve done it – shred it with two forks if you prefer a more rustic look. Finally, spoon plenty of the cranberry-onion sauce from the slow cooker over the pork, garnish with some fresh herbs if you like, and serve it up with your favorite sides.
Storage and reheating
- Refrigerate leftovers in an airtight container for 3 to 4 days.
- Reheat gently on the stovetop over medium heat for 10 to 12 minutes until hot, adding a splash of water if needed.
How to serve juicy slow cooked cranberry pork
Pulled pork over creamy mash with extra cranberry pan sauce: Classic mashed potatoes are the perfect base, catching all the rich juices and cranberry glaze.
Rice or buttered egg noodles to soak up the juices: Fluffy white rice, wild rice blend, or even brown rice all work well to soak up the sweet-tart sauce. If you prefer pasta, wide buttered egg noodles are a comforting choice and add a bit of elegance without extra effort.
Green sides like sautéed green beans or a crisp salad to balance richness: A side of green beans with garlic and lemon keeps things fresh, or you can serve roasted Brussels sprouts for a nutty, caramelized note. A simple salad with mixed greens, walnuts, and feta also pairs nicely, adding crunch and acidity.
Holiday extras for a festive table: At Thanksgiving or Christmas, you can plate the pork alongside stuffing, roasted root vegetables, or glazed carrots. The cranberry pan sauce ties it all together, giving your table a coordinated, seasonal flavor profile.
FAQs
Can I use pork tenderloin instead of loin?
Yes, but tenderloin is smaller and leaner. Start checking internal temp at 2 to 3 hours on low. Pull at 145°F and rest 3 minutes. Do not overcook.
My loin is large. How do I avoid overcooking?
Use a thermometer. Begin probing 45 to 60 minutes before the earliest time listed. Remove at 145°F and rest 3 minutes for best juiciness.
Can I use leftover homemade cranberry sauce?
Yes. Use the same amount by weight as canned. If the sauce is very tart, add 1 to 2 teaspoons brown sugar or honey to taste.
How do I thicken the sauce?
Stir 1 tbsp cornstarch with 1 tbsp cold water. Bring 1 to 1.5 cups of the cooking liquid to a brief simmer in a saucepan, whisk in the slurry, simmer 1 to 2 minutes until glossy, then return to the pork.
Can I prep this the night before?
Yes. Load everything in the crock insert, cover, and refrigerate up to 12 hours. Place the cold insert into the base and start on low. Add 15 to 30 minutes to cook time to account for the colder start.
What size slow cooker works best?
A 7-quart unit fits a 4 to 5 lb loin comfortably and prevents overcrowding, which helps even cooking.
More Crock Pot Dinner Ideas
Crock Pot Cranberry Pork Loin
Juicy pork loin slow-cooked with cranberries, onion, and a touch of butter creates a sweet and savory dish perfect for the holidays or an easy family dinner. Just load up the crockpot, let it cook, and finish with a glossy cranberry pan sauce that tastes festive and comforting every time.
6
servings15
minutes4
hoursKeep the screen of your device on
Ingredients
4.25 lb 4.25 pork loin
1oz pack 1oz dry onion soup mix
1 medium 1 onion, diced
3 ribs 3 celery, sliced
2 2 garlic cloves, minced
14oz can 14oz whole berry cranberry sauce
4 tbsp 4 butter, sliced
1/2 tsp 1/2 dried thyme
Directions
- Place pork loin into a 6-7 quart crock pot and top with dry onion soup mix. Add onion, celery, and garlic. Top with cranberry sauce, slices of butter, and dried thyme.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the pork loin reaches a minimal internal temperature of 145°F.
- Remove loin from crockpot and shred into chunks or slice.
- Serve with the cranberry sauce from crockpot and garnish with herbs.
Notes
- You can use bone-in or boneless pork chops, pork shoulder butt roast, or other meat like turkey tenderloin, chicken breasts, or chicken thighs.
- You can use canned jellied cranberry sauce instead of whole berry cranberry sauce.
- You can use brown gravy mix instead of dry onion soup mix. It will make a thicker sauce.