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Slow Cooker Pork Loin With Cranberry And Orange

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Slow Cooker Pork Loin With Cranberry And Orange
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Makes: 10 servings adjust
Cinnamon, orange juice, and orange peel liven up this easy-to-make sauce, which goes directly into the slow cooker. When choosing a pork loin, I prefer the blade-end—be sure to choose a fatter, shorter loin over the longer, skinnier ones. It will fit better in the crockpot and is less likely to overcook.



  • 5 pounds Boneless Pork Loin, trimmed and tied at 1-inch intervals
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tablespoon Vegetable Oil

Step 1

Dry pork with paper towels and season with salt and pepper. Heat oil in 12‑inch skillet over medium-high heat until just smoking. Brown pork well on all sides, 7 to 10 minutes. I usually do this under the broiler, turning to brown both sides.


  • 2 cans Whole Cranberry Sauce, 28 ounces total
  • 1 cup Dried Cranberries
  • 1 cup Orange Juice
  • 6 strips Orange Peel, 3 inches long and trimmed of white pith
  • 14 teaspoon Cinnamon

Step 2

Stir cranberry sauce, cranberries, orange juice, orange peel, and cinnamon into slow cooker.

Step 3

Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140 to 145 degrees on instant-read thermometer, about 4 hours on low.

Step 4

Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard orange zest.

Step 5

Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.

Step 6

4. Remove twine from pork, slice into 1/2‑inch-thick slices, and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
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