Slow Cooker Pork Tenderloin

This Slow Cooker Pork Tenderloin is juicy, festive, and foolproof. It is the perfect slow cooker dinner and nice to serve to company for the holidays.

📝 Ingredients

• 2 boneless pork tenderloins (about 3.5 lbs total)
• 1 1/4 cups cranberry sauce (homemade or canned)
• 2 cloves garlic (minced)
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1/4 cup fresh orange juice
• Zest of one orange
• 1 tsp onion powder
• 1/2 tsp Kosher salt (or to taste)
• 1/2 tsp fresh ground black pepper (or to taste)
• 1/4 tsp dried rosemary (crushed)
• Fresh parsley (chopped, for serving (optional))

👨‍🍳 Instructions

1. 1Trim any fat and silver skin from the tenderloins.
2. 2Spray a 6 – 7 quart slow cooker with cooking spray and place the pork tenderloins in the pot; set it aside for a moment.
3. 3In a medium bowl, combine the cranberry sauce, garlic, Worcestershire sauce, brown sugar, orange juice, orange zest, Dijon mustard, onion powder, Kosher salt, fresh ground pepper, and rosemary. Stir to combine.
4. 4Pour the mixture over the pork tenderloin.
5. 5Place the lid on the slow cooker and cook on LOW for about 2 – 3 hours. If desired, you can baste the pork as it cooks. If you do open the lid many times, it will take longer to reheat and cook.
6. 6Cook the pork to an internal temperature of 145 degrees F, as measured with an instant-read thermometer.
7. 7Remove the pork from the slow cooker and cover with foil. Allow it to rest for 10 – 15 minutes before slicing.
8. 8Slice the pork and serve with the cranberry sauce, and garnish with chopped parsley if desired.