Prep time: 10 minutes
Cook time: 3 to 4 hours on LOW (or 2 to 2½ hours on HIGH)
Rest time: 5 minutes
Total time: about 4 hours
Servings: 6
Course: Dinner
Cuisine: American
Method: Slow cooker / Crockpot
Equipment
- 6-quart slow cooker (oval is best, because the medallions lie flat)
- Sharp chef’s knife and cutting board
- Instant-read meat thermometer (highly recommended)
- Liquid measuring cup
- Small saucepan (optional, for thickening the sauce)
Ingredients
For the pork
- 2 lb (900 g) pork tenderloin, about 2 tenderloins, trimmed and sliced into 1½-inch (4 cm) medallions
For the cranberry glaze
- 1 can (14 to 16 oz / 400 to 450 g) cranberry sauce, whole berry or jellied
- ½ cup (100 g) packed brown sugar, light or dark
- 1 cup (240 ml) low-sodium chicken broth
Optional extras (for deeper flavor)
- ½ tsp salt and ¼ tsp black pepper, sprinkled on the pork before layering
- 1 tbsp Dijon mustard, stirred into the cranberry sauce
- 1 tsp garlic powder
- 1 tbsp cornstarch plus 1 tbsp cold water (to thicken the sauce at the end)
- Fresh thyme or parsley, for serving
Instructions
1. Prepare the pork. Remove the tenderloins from the packaging and pat them dry with paper towels. Look for the silver skin, the thin, shiny, silvery membrane on the surface. Slide the tip of a sharp knife underneath it, angle the blade slightly upward, and slice it away in long strips. It doesn’t melt during cooking and turns chewy, so it’s worth the extra minute.
2. Slice into medallions. Cut each tenderloin crosswise into 1½-inch-thick medallions. Thicker pieces stay juicier, because thin slices overcook quickly in a slow cooker. Try to keep the pieces a similar size so they finish cooking at the same time. The thin tail end of the tenderloin can be folded over and secured with a toothpick, or set aside to cook on top where it’s less likely to dry out.
3. Season (optional). If you like, sprinkle the medallions lightly with salt, pepper, and garlic powder. The cranberry sauce and broth add flavor, so this step is a bonus rather than a requirement.
4. Arrange in the slow cooker. Stand or lay the medallions in a single snug layer on the bottom of the slow cooker. They should touch but not be crammed in. If you need a second layer, stagger the pieces so they don’t sit directly on top of each other.
5. Add the cranberry sauce. Spoon the cranberry sauce over the tops of the medallions, giving each one its own generous dollop. If you’re using jellied sauce, whisk it in a bowl first to loosen it so it spreads more easily.
6. Sprinkle with brown sugar. Scatter the brown sugar evenly over the pork and cranberry sauce. It will dissolve into the cooking liquid and create the caramel-like glaze.
7. Pour in the broth. Pour the chicken broth slowly around the edges of the pot rather than over the top, so you don’t rinse the cranberry and sugar off the meat.
8. Cover and cook. Put the lid on and cook on LOW for 3 to 4 hours. Don’t lift the lid early, because each peek adds 15 to 20 minutes of cooking time. Start checking the temperature at the 3-hour mark.
9. Check for doneness. Insert an instant-read thermometer into the center of a thick medallion. The pork is done at 145°F (63°C). Pork tenderloin is very lean, so going well beyond that temperature makes it dry and tough. If it hasn’t reached 145°F, replace the lid and check again every 15 minutes.
10. Rest. Turn off the slow cooker, leave the lid on, and let the pork rest in the sauce for 5 minutes. The juices redistribute, and the glaze thickens slightly as it cools.
11. Thicken the sauce (optional). For a thick, spoonable glaze, transfer the pork to a plate and tent it with foil. Pour the liquid into a small saucepan and simmer over medium heat for 5 to 8 minutes, until reduced by about a third. Or whisk the cornstarch and cold water into a smooth slurry, stir it into the simmering liquid, and cook 1 to 2 minutes until glossy.
12. Serve. Return the pork to the sauce or plate it, spoon the glaze over the top, and garnish with fresh herbs.
Recipe Notes and Tips
Why tenderloin? Pork tenderloin cooks faster and stays more tender than most cuts, which makes it a good match for a short slow-cooker session. Tenderloin and pork loin are different cuts. A loin is thicker and wider, and it needs 4 to 6 hours on low.
Don’t overcook it. This is the most common mistake. Most slow-cooker recipes assume long cooking times for tough cuts, but tenderloin is lean and finishes in a few hours. A thermometer takes the guesswork out.
Slow cookers vary. Newer models run hotter than older ones. Learn your machine’s tendencies, and the first time you make this, check early.
Jellied vs. whole berry. Jellied cranberry sauce melts into a smooth, shiny glaze. Whole berry sauce leaves little pockets of fruit, like the ones in the photos. Either way, the flavor is great.
Make it a little less sweet. Cut the brown sugar to ¼ cup. A teaspoon of Dijon mustard or a splash of apple cider vinegar also balances the sweetness nicely.
Using a slow cooker liner? Liners work fine here and make cleanup easier. Just keep the lid on securely.
Troubleshooting
- The pork is dry. It cooked too long or too hot. Next time, check at 2½ to 3 hours and pull it at 145°F. Serve extra sauce on the side to rescue a batch that’s already done.
- The sauce is too thin. Slow cookers trap moisture, so the liquid doesn’t reduce. Simmer it on the stove or use the cornstarch slurry above.
- The sauce is too sweet. Stir in a squeeze of lemon juice, a little Dijon, or a splash of vinegar.
- The pork is pale. This recipe skips browning for convenience. For more color, sear the medallions for 1 to 2 minutes per side in a hot skillet before adding them to the slow cooker.
What to Serve With It
- Creamy mashed potatoes
- Buttered egg noodles or rice
- Roasted green beans or broccoli
- Garlic roasted Brussels sprouts
- A crisp green salad
- Warm dinner rolls for mopping up the sauce
Storage
Refrigerate: Store leftovers with the sauce in an airtight container for up to 4 days.
Freeze: Freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm gently in a covered skillet over low heat with a splash of broth, or microwave at 50% power in short bursts.
Nutrition (Estimated, Per Serving)
- Calories: about 330
- Protein: about 33 g
- Carbohydrates: about 36 g
- Sugar: about 33 g
- Fat: about 5 g
- Sodium: varies by broth and cranberry sauce