Ingredients
1 boneless pork loin (3–4 pounds)
1 can (16 ounces) whole berry cranberry sauce
1/2 cup cranberry juice
1 teaspoon dry mustard
1/2 teaspoon ground cloves
Salt and pepper to taste
1/2 cup sugar or honey
2 tablespoons cornstarch for the gravy
2 tablespoons cold water for the gravy
2 cups juice from slow cooker for the gravy
3/4 teaspoon salt or to taste for the gravy
Instructions
1-First: rinse and pat dry the pork loin, then season it with salt and pepper. Place it fat side up in the slow cooker to allow the flavors to meld perfectly during cooking.
2-In a bowl, gently mix the whole berry cranberry sauce with cranberry juice, dry mustard, ground cloves, and optional sugar or honey for that sweet-tangy balance.
3-Spoon the mixture over the pork, making sure the cranberries stay on top for even distribution.
4-Cook on low for 6-8 hours or on high for 5-6 hours, adjusting as needed based on your slow cooker’s settings.
5-Once done, slice the pork before serving and prepare the gravy by removing 2 cups of juices from the slow cooker, bringing them to a boil, and mixing in a slurry of cornstarch and cold water until thickened, adding salt to taste.
Last Step:
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⏲️ Adjust slow cooker times based on your model to avoid under or overcooking.
🍽️ Serve with mashed red new potatoes to complement the pork and glaze.
🥄 Use leftover slow cooker juices to create a rich gravy for sides.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours
- Cook Time: 6 to 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving (approximately 4-6 ounces)