Got some leftover cranberries from the holidays? This is the perfect recipe for you.
No leftovers – no worries. You can used canned cranberries. That’s what I did, because leftover cranberries are rare in our house since my two daughters love them. That’s why I’m sure this meal will be a hit.
To make it even better this is a super simple meal to throw together and the only dish you will have to clean is the crock pot itself. You don’t even need to defrost the meat.
Here’s what you’ll need – just 7 simple ingredients
- 1 1/2 – 2 pound Pork Loin (I always have the butcher cut mine into 1/2 inch chops and then freeze in meal size portions. I figure about 8 chops for my family of 7) If you can’t tell, it was still frozen when I put it in the crockpot.
- 14 oz can Cranberry Sauce – you could also use homemade of course
- 1/2 cup Cranberry Juice – we always have this on hand since it’s one of my kids favorite juices (don’t miss my money saving juice trick here)
- 3 – 4 TBSP of Honey – I actually just eyeballed this and went around my crockpot about 4 times
- 1/4 tsp Ground Cloves – a little goes a long way
- 1/2 TBSP Mustard
As I mentioned, this meal is super simple to put together. With the exception of the pork, just drop it all into the crock pot.
Then break apart all the cranberry sauce and jelly and stir together all the ingredients. The pieces you see in the picture below are the whole cranberries. I didn’t completely mash them.
Next, just place your frozen pork loin into the crock pot. Push it down into the sauce and spoon the sauce over top. I actually had it completely covered before putting the lid on the crock pot on.
Since my meat was frozen, I knew I would be cooking it on high. I usually use that first hour on high for defrosting purposes. After that hour, open the crockpot and separate the chops and push them even further down into the sauce.
If you cook the meal at low, cook for 6 – 8 hours. Given the time I had until dinner, that wasn’t an option. So instead I cooked it on high for 3 hours (with 1 hour being defrost time) and turned to low for 4 hours.
(I didn’t get the picture right at the hour, but instead here it is at 3 hours – It was at this time, I turned my crock pot down to low.)
I served the Cranberry Pork with potatoes. While I don’t short order cook, I did make two different type of potatoes – sweet and russet. This wasn’t because the kiddos don’t like one, but because the cook (me) doesn’t like sweet potatoes. I’ve really tried to like them because I know they are good for you, but just haven’t acquired the taste for them. Fortunately, since I cooked them in the microwave, I could do them all at the same time.
Although cooking the pork was all done in one dish, I did use a separate pot. That was to make gravy and let me tell you it was yummy. I simply took out some of the liquid from the crock pot and added a mixture of water and corn starch. Then boiled it until it was thickened. Still pretty easy.
Now for the Printable Version of Cranberry Pork in the Crockpot
- 1½ - 2 pound Frozen Pork Loin
- 14 oz can Cranberry Sauce - you could also use homemade of course
- ½ cup Cranberry Juice
- 3 - 4 TBSP of Honey - I actually just eyeballed this and went around my crockpot about 4 times
- ¼ tsp Ground Cloves - a little goes a long way
- ½ TBSP Mustard
- Salt to taste
- Pour the Cranberry Sauce, Juice, Honey, Cloves, Mustard and Salt in the crockpot.
- Mash of the Cranberry Sauce a bit and stir it all together
- Place the Frozen Pork Loin in the Crock Pot
- Turn on High for an hour to defrost. Open the pot and separate the chops.
- Continue cooking on low for 6 - 8 hours
- You could also cook it on high for an additional 4 hours
Prefer beef with those cranberries? Check out this Cranberry Roast Crock Pot Recipe