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Cranberry Pork Tenderloin

Cranberry Pork TenderloinMy hubby and I are rather fond of lean pork tenderloin especially when it is prepared in my slow cooker. I found this recipe in an older copy of Taste of Home magazine. The cranberry sauce, orange juice and ground cloves create a sweet, nicely seasoned sauce that enhances the natural flavor of the meat.

1 (1 pound) pork tenderloin
1 (16 ounce) can whole-berry cranberry sauce
1/2 cup orange juice
1/4 cup sugar
1 tablespoon brown sugar
1 teaspoon ground mustard
1/4 to 1/2 teaspoon ground cloves
2 tablespoons corn starch
3 tablespoons cold water

1. Place the tenderloin in a 3-quart slow cooker. Combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on Low for 5 to 6 hours or until a meat thermometer reads 160 degrees F.

2. Remove the pork and keep warm. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on High for 15 minutes longer or until thickened. Serve with the pork. Makes 4 servings.


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2 comments to Cranberry Pork Tenderloin

  • Hi Emily, I have been out of town and I appreciate your visit and sweet comments when I was gone. It is great to be home and on my computer again.

    This recipe is right up my ally. We too love pork loin. Anytime I can use my crock pot I am happy. I have the Taste of Home recipes and rarely look at them.. I think it is time I did. Smile.

    I hope you had a wonderful Easter. I was in CA for a friend’s wedding. I missed Easter for the first time in my life. It seemed kind of odd.

    Happy cooking Emily.
    Hugs, Jeanne

  • This one sounds lovely! Sorry I’ve been gone for so long!

    Hugs & Love,

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