Crock Pot Cranberry Orange Pork Loin
If you’re looking for a cozy, flavorful, and effortless dinner that feels special enough for the holidays but simple enough for a weeknight, this Crock Pot Cranberry Orange Pork is just the recipe!
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A tender pork loin slowly cooks with sweet apples, savory onions, tart cranberry sauce, and bright orange zest for a dish that’s bursting with flavor. The result? Juicy, melt-in-your-mouth pork with a perfectly balanced sweet and savory sauce that will have everyone asking for seconds.
This recipe is a true hands-off dinner—simply prep, set, and let your slow cooker do the work. It’s a wonderful option for Thanksgiving, Christmas, or any time you’re craving something hearty and a little festive.
Serve this stunning holiday dish alongside a pile of Creamy Mashed Potatoes, Butternut Squash Mac and Cheese, or a Roasted Fall Veggie Salad.
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Slow Cooker– 6 quart size or larger
- 1 large Vidalia onion, sliced
- 1 large apple, sliced (any variety)
- 1 cup chicken broth
- 3–4 pound pork loin
- 14-ounce can whole berry cranberry sauce
- 1 large orange, zest and juice
- 1 packet onion soup mix
- 2 tbsp honey (or maple syrup)
- 1 tbsp fresh rosemary, chopped + 1 sprig fresh rosemary
- (or substitute 1 tsp dried rosemary)
- 2 tbsp cornstarch + 2 tbsp water (optional, for gravy)
How To Make It
Prep the base – Place the sliced onion, apple, and chicken broth in the bottom of your slow cooker.
Optional sear – For extra flavor, sear the pork loin on all sides in 1 tablespoon butter over medium-high heat before placing it in the crock pot. This is not absolutely necessary- I just place my pork in the crock pot.
Make the sauce – In a medium bowl, whisk together cranberry sauce, orange zest and juice, onion soup mix, honey, and chopped rosemary. Pour over the pork.
Cook – Place the rosemary sprig on top of the pork, cover, and cook on low for 5–6 hours, or until the pork reaches an internal temperature of 145°F. Check the middle of the pork loin at 5 hours.
Rest and slice – Remove the pork from the slow cooker and let it rest for 10 minutes before slicing or shredding.
Optional gravy – Strain the crock pot juices into a saucepan. Whisk together the cornstarch and water, then stir into the juices over medium-high heat until thickened. Pour over the pork before serving.
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DIY Onion Soup Mix
Don’t want to use Lipton onion soup mix? Make your own:
- 1/4 cup (15 g) dried minced onions
- 2 beef bouillon cubes, crushed
- 1/2 tsp (3 g) salt
- 1/2 teaspoon (1 g) onion powder
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/2 teaspoon (1 g) garlic powder
- 1/4 teaspoon (0.5 g) dried parsley
- 1/4 (0.5 g) teaspoon paprika (optional for color)
Serving Suggestions
- Pair with creamy mashed potatoes, white cheddar mashed potatoes or roasted potatoes to soak up the delicious sauce.
- Serve with a side of asparagus, green bean casserole, roasted veggie salad, or a crisp salad for balance.
- Leftovers make fantastic sandwiches with crusty bread and a smear of extra cranberry sauce! This dish is perfect for those with an aversion to turkey on Thanksgiving!
FAQ’s
Can I use pork tenderloin instead of pork loin?
Yes! Pork tenderloin will cook faster since it’s smaller and leaner. Check for doneness around 3–4 hours on low to avoid drying out.
Can I use jellied cranberry sauce instead of whole berry?
Absolutely. Whole berry adds texture, but jellied cranberry sauce will give you a smoother, slightly sweeter sauce.
Do I have to sear the pork first?
Nope—it’s optional! Searing adds a little extra flavor and color, but the dish will still be delicious without it.
What can I substitute for onion soup mix?
If you don’t have a packet, you can mix together 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon beef bouillon granules, and a pinch of parsley flakes.
Can I make this ahead of time?
Yes. You can prep the onions, apples, and sauce mixture the night before, then store them in the fridge. In the morning, just assemble everything in the crock pot and start cooking.
How do I store leftovers?
Store cooled pork and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze it?
Yes! Slice or shred the pork and freeze it in the sauce for up to 2 months. Thaw overnight in the fridge before reheating.
More Pork Recipes
- Slow Cooker Autumn Pork
- Creamy Mushroom Pork Chops
- Pittsburgh Pork Chops
- Sheet Pan Ranch Pork Chops
- Crock Pot Buttery Onion Pork Loin
- Maple Pork Loin
- Sheet Pan Maple Mustard Pork
Cozy Comfort
This cozy Crock Pot Cranberry Orange Pork is the perfect blend of sweet and savory! Juicy pork loin slow cooks with cranberry sauce, fresh orange zest, apples, and rosemary for a dish that’s festive enough for the holidays but simple enough for weeknight dinners. Serve with mashed potatoes or roasted veggies for a complete meal. Great for Christmas, Thanksgiving, or Sunday supper!
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Slow Cooker Cranberry Orange Pork Loin
Equipment
Ingredients
Method
- Place the sliced onion, apple, and chicken broth in the bottom of your slow cooker.
- *Optional sear – For extra flavor, sear the pork loin on all sides in 1 tablespoon butter over medium-high heat before placing it in the crock pot. I did not sear the pork in this recipe. If you have the extra time, I recommend the sear to lock in flavor and moisture*
- In a medium bowl, whisk together cranberry sauce, orange zest and juice, onion soup mix, honey, and chopped rosemary. Pour over the pork.
- Place the rosemary sprig on top of the pork, cover, and cook on low for 5–6 hours, or until the pork reaches an internal temperature of 145°F. Check the middle of the pork loin at 5 hours.
- Rest and slice – Remove the pork from the slow cooker and let it rest for 10 minutes before slicing or shredding.
- Optional gravy – Strain the crock pot juices into a saucepan. Whisk together the cornstarch and water, then stir into the juices over medium-high heat until thickened. Pour over the pork before serving.
Nutrition
Notes
- 1/4 cup (15 g) dried minced onions
- 2 beef bouillon cubes, crushed
- 1/2 tsp (3 g) salt
- 1/2 teaspoon (1 g) onion powder
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/2 teaspoon (1 g) garlic powder
- 1/4 teaspoon (0.5 g) dried parsley
- 1/4 (0.5 g) teaspoon paprika (optional for color)
