Cranberry Pork Loin (Crock Pot)

I have a very yummy and EASY recipe to share with you all. As I have mentioned before I do a lot of scouring Pinterest to find easy meals that require minimal prep since I am also working full time and commuting a total of 3 hours a day to DC. I found a crock pot cranberry pork loin recipe that was originally posted on Julie’s Eats and Treats that I highly recommend for a fall meal. It is delicious!

You could prepare any veggy and/or starch with it, but since I am all about having quick options, I chose to do one of those steam in a bag for 3 mins veggies. I will be making this again since it was a big hit with DrH. Also, as it is important to have meals ready to go for the rest of the week, I shredded the leftover pork loin and put individual portions in to baggies for DrH to throw into his lunch bag.



  • 3 lb pork loin
  • 1 (14 oz) can jelled cranberry sauce
  • 1/2 c. cranberry juice
  • 1/2 c. sugar
  • 1 tsp mustard
  • 1/2 tsp ground cloves
  • 2 Tbsp cornstarch
  • 2 Tbsp cold water
  1. Place roast in slow cooker. In a medium size bowl mash cranberry sauce; stir in cranberry juice, sugar and seasoning until mixed. Pour mixture over pork loin. Cover and cook on low for 6-8 hours.
  2. Remove pork loin from crock pot to platter and cover with tin foil to keep warm. Measure 2 c. of liquid from the crock pot using as much fat from the liquid as possible. Pour liquid into saucepan and bring to a boil over medium heat.
  3. In a small bowl combine cornstarch and cold water to make paste. Stir paste mixture into saucepan. Cook and stir until thickened. Serve with pork.

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