Cranberry Pork Loin

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This recipe was inspired by Keepin’ Up Cookbook’s (author Amy Foulger- remember her from our podcast about waste reduction in our homes?) Christmas Cranberry Roast. If that book was still in print, I would tell you to all go buy it!! I love it!! This is an elegant tasting meal, that is very easy to make and forget about. It’s also amazing as a make ahead freezer meal. You can assemble it, pop it in your freezer and then grab it out later as a crockpot meal. I’m sure it would also be great in an Instantpot, but I haven’t experimented with that yet.

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Cranberry Pork Loin


1 boneless pork loin (4-5 pounds)

1 tsp garlic salt

3 cups of our cranberry sauce with orange, divided

1/2 cup brown sugar or honey

1/2 tsp nutmeg

1/2 tsp pepper

1/4 tsp cloves


Place pork loin in a crockpot. Sprinkle with garlic salt. In a small bowl, mix together brown sugar (or honey), nutmeg, pepper and cloves. Sprinkle mixture over the pork. Then pour 2 1/2 cups of cranberry sauce with orange over the pork. Cook on low 6-8 hours. When you are ready to serve, pour the remaining 1/2 cups of cranberry orange sauce on top. This is purely for looks. The other cranberry sauce gets really dark with the cooking, so the fresh sauce brightens up the dish.

This is amazing with our rolls and mashed potatoes. Enjoy!!

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Hillary HessComment