Crockpot Cranberry Pork Loin

Tender crockpot cranberry pork loin with sweet tart cranberry glaze and savory herbs. An easy holiday main dish or weeknight dinner.

I love discovering new recipes I can add to my holiday menu that won't clash with all the other prep I'll be making, so I'm instantly drawn to one-pot meals, the type you set and forget. This crockpot cranberry pork loin was a weeknight treat when I first tried it, and the whole family loved how the sweet-tart cranberry sauce glazed the tender pork without me having to do anything but load up the crockpot in the morning.

I made it again a few weeks later and knew immediately I had to add it to our Thanksgiving lineup when my parents come over to celebrate. Cranberries have always been a holiday staple for me, showing up in sauce for turkey, baked into desserts, or scattered across salads.

The crockpot does all the work while I'm dealing with everything else. By the time my parents arrived for Thanksgiving, the pork was so tender it practically fell apart when I sliced it, and the cranberry glaze looked gorgeous spooned over the meat. My dad couldn't stop talking about how different it was from our usual turkey-centered meal, and my mom asked for the recipe before she even left.

I take pride in sharing recipes with my mom, the very person who inspired me to cook. And just her asking for this recipe is enough to tell me that this is a good one.

Ingredients

Pork loin makes this recipe so easy because it stays tender and juicy in the crockpot without needing any extra prep or added fat. It's a lean cut that absorbs all the flavors as it cooks low and slow.

Whole berry cranberry sauce gives the pork this sweet-tart flavor that balances out the savory elements perfectly. It's not just for Thanksgiving turkey anymore because it creates this rich, thick sauce that coats the meat as everything cooks together. Dry onion soup mix adds instant depth and seasoning.

Serve it over mashed potatoes or rice, whichever you prefer.

See the recipe card for exact quantities.

Step-by-step Instructions

This crockpot cranberry pork loin is a flavorful and simple dish that combines tender pork with a sweet and savory cranberry sauce. Perfect for busy days or special occasions because the crockpot does all the work.

Prepare the Pork Loin

Place the pork loin into the crockpot. Sprinkle the dry onion soup mix evenly over the top of the pork. This will add flavor and enhance the overall seasoning.

Add Vegetables and Aromatics

Next, scatter the diced onion, sliced celery, and minced garlic around the pork loin. These vegetables will infuse the meat with their flavors as it cooks, creating a rich and aromatic base for the sauce.

Add Cranberry Sauce, Butter, and Thyme

Top the pork with the entire can of cranberry sauce, ensuring it covers the meat. Add slices of butter on top of the cranberry sauce to help keep the pork moist and add a bit of richness. Sprinkle the dried thyme over the whole mixture for a savory note that pairs perfectly with the sweetness of the cranberries.

Cover and Cook

Cover the crockpot with its lid and set the heat to low for 6–8 hours, or you may cook on high for 3–4 hours. The pork is done when its internal temperature reaches 145°F. You can check the temperature using a meat thermometer. The meat will become tender and easily pull apart when fully cooked.

Slice or Shred the Pork

Once cooked, carefully remove the pork from the crockpot. Let it rest for a few minutes before slicing it into thick cuts or shredding it with a fork, depending on your preference.

Serve and Garnish

Serve the sliced or shredded pork with the cranberry sauce and vegetables from the crockpot. For an extra touch of color and flavor, garnish the dish with fresh herbs, such as parsley or thyme, to complement the savory and sweet combination of flavors.

Make it Better

To switch things up, you can easily use boneless or bone-in pork chops, pork shoulder, turkey tenderloin, or even chicken breasts or thighs instead of pork loin. Each cut will bring its own texture and flavor, making it versatile for different preferences. For a twist on the cranberry sauce, canned jellied cranberry sauce works just as well, offering a smoother consistency and a slightly different flavor profile. If you're looking for a thicker sauce, you can replace the dry onion soup mix with brown gravy mix, which will create a richer, more velvety texture for the dish.

Storage

Refrigerate any leftovers in a sealed container for 3–4 days. When you're ready to enjoy again, simply reheat on the stovetop over medium heat for 10–12 minutes, or until the dish is warmed through. This will help preserve the flavor and texture of the pork and cranberry sauce.

Recipe