This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 4+ hrs

Slow Cooker Cranberry Pork

Read Reviews (495)

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

Ingredients Edit and Save

Watch video tips and tricks

Pork Chops for the Slow Cooker

Slow Cooker Pulled Pork

Slow Cooker Texas Pulled Pork

Slow Cooker Apple Cider Braised Pork

Jerre's Black Bean and Pork Slow Cooker Chili

Slow Cooker Barbeque Ribs

Tangy Slow Cooker Pork Roast

Slow Cooker Sauerkraut Pork Loin

Amazing Pork Tenderloin in the Slow Cooker

How to Cut Onions

Original recipe makes 6 servings Change Servings

1 (16 ounce) can cranberry sauce
1/3 cup French salad dressing

1 onion, sliced
1 (3 pound) boneless pork loin roast

Check All Add to Shopping List

Directions

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.
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).

Kitchen-Friendly View

PREP 10 mins
COOK 4 hrs
READY IN 4 hrs 10 mins

Footnotes

Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.

ADVERTISE WITH US

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.

—DaveMW

See full review »

Most Helpful Critical Review

Jan 28, 2011

ok, not great

—SNIGHT

See full review »

626 Ratings

See other versions of this recipe!

Dec 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.

—Lindsey

See full review »

Oct 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!!!!

—ILUVBROWNIES

See full review »

Dec 18, 2003

I made this last night and I am glad I read the reviews. First, I only had a 3 1/2 pound bone-in pork roast, but it worked really well. I seasoned it first with garlic salt and lemon pepper. I used the whole-cranberry sauce and not the jelly type. After eight hours, I took it out and took all the meat off amd placed it in a casserole dish and after thickening the sauce, poured it over it, covered it and placed it in the refrigerator. Tonight, I heated it up and served it with homemade mashed potatos, fresh asaragus and it was fabulous. We had unexpected guests and they had seconds and thirds. This receipe is a keeper. I think the secret is to let the pork soak up the "gravy" for a day. It really had a wonderful flavor.

—RNTOO

See full review »

Dec 25, 2003

I have to be honest. This recipe scared me! The few ingredients that you use just didn't seem to go together. I made it based on the reviews of other members and wow was I surprised! Absolutely delicious! I used a pork loin instead of tenderloin and cooked it on high for 3 1/2 hours and you could cut it with your fork it was so tender! Great and unbelievably easy recipe! Thank you!

—KMS1970

See full review »

Dec 14, 2005

This is a wonderful meal! I took advice from other reviewers, and salt & peppered the meat, used whole cranberry sauce, cooked on high for 4 hours -- and it was great. The flavor is wonderful and you can't taste the French dressing. I actually used Ken's brand French which is a darker red color and had honey in it. I highly recommend this recipe for the ease of putting it together and its fantastic flavor.

—Annie K

See full review »

Jan 07, 2004

Easy and delicious! My husband said he could eat the whole thing - he went back for seconds, then thirds! I used a bone-in pork loin/roast and was sure to season it well and use whole cranberry sauce as others advised. I then cooked it on high for one hour then turned it down to low for six hours. We ate it straight away! It was falling off the bone and so tender we didn't need a knife. Thank you for a excellent recipe and thanks to all of you who take the time to add suggestions! Don't you just love this site!?!?!?!

—MI Mommy

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Slow Cooker Pork Loin Roast with Apple Cranberry Rice

Slow Cooker Cranberry Pork Roast

Slow Cooker Pineapple Pork Roast

Slow Cooker Lancaster County Pork and Sauerkraut

Slow Cooker Cranberry Roast

Slow Cooker Cider Pork Roast

Slow Cooker Pork

Slow Cooker Pork Chops II

Pork Chops a la Slow Cooker

Sweet and Tangy Slow Cooker Bar-B-Q Pork

ADVERTISE WITH US

Nutrition

Calories
374 kcal
19%

Carbohydrates
32.9 g
11%

Cholesterol
80 mg
27%

Fat
15.1 g
23%

Fiber
1.1 g
4%

Protein
26.8 g
54%

Sodium
184 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Cranberry Pork

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 374
Calories from Fat: 136

% Daily Value *
Total Fat 15.1g 23 %
Saturated Fat 3.6g 18 %
Cholesterol 80mg 27 %
Sodium 184mg 7 %
Potassium 403mg 11 %
Total Carbohydrates 32.9g 11 %
Dietary Fiber 1.1g 4 %
Protein 26.8g 54 %
Sugars 31.2g
Vitamin A 2 %
Vitamin C 5 %
Calcium 2 %
Iron 10 %
Thiamin 63 %
Niacin 91 %
Vitamin B6 45 %
Magnesium 11 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.