Savory Slow Cooker Cranberry-Glazed Pork Loin
Experience a delightful fusion of flavors with this Savory Slow Cooker Cranberry-Glazed Pork Loin. This mouthwatering dish features a succulent pork loin roast coated in a rich, tangy cranberry glaze that pairs perfectly with the savory notes of onion soup and garlic. The slow cooking method ensures the meat becomes incredibly tender and infuses with the delicious sauce, making it a complete comfort food that’s perfect for family dinners or special gatherings. If you prefer more gravy, feel free to double the cranberry sauce and French dressing amounts. This recipe is equally successful in the oven at a low temperature for a traditional cooking experience.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
pork loin roast
3-3.5 lb (none)
oil
5 tablespoons (divided (or as needed))
dry onion soup mix
0.5 ounce package (none)
fresh ground black pepper
to taste (none)
garlic powder
1.5 teaspoons (none)
garlic cloves
8 (optional, use as desired)
French dressing
1/3 cup (none)
cornstarch
1 tablespoon (none)
whole berry cranberry sauce
16 ounces (none)
Instructions
1
In a strainer, separate the dried onions from the dry powder of the onion soup mix and set the dried onions aside in a small bowl.
2
Heat approximately 3 tablespoons of oil in a skillet over medium heat.
3
Rub the pork loin roast with 2 tablespoons of oil, then generously season it with the onion soup mix, freshly ground black pepper, and garlic powder.
4
Sear the roast in the hot oil, browning it on all sides for about 5-7 minutes. Once browned, allow the roast to cool slightly for easier handling, especially if you choose to stuff it with garlic cloves.
5
Make small slits all over the roast and optionally stuff these slits with garlic cloves for an extra burst of flavor; if the cloves are large, feel free to slice them in half.
6
Place the browned roast into the slow cooker.
7
In a mixing bowl, whisk together the French dressing and cornstarch until smooth. Then, add the whole berry cranberry sauce and the reserved dried onions, mixing until fully combined.
8
Pour the cranberry mixture over and around the pork in the slow cooker.
9
Cover the slow cooker and cook on HIGH for 4 hours or on LOW for 7-8 hours, or until the internal temperature of the pork reaches 160°F. Once cooked, let it rest for a few minutes before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The recipe uses a 3 to 3.5 lb pork loin roast.
How do I prepare the dry onion soup mix?
Use a strainer to separate the dried onions from the powder, setting the onions aside for the glaze.
How much oil is needed for this recipe?
A total of 5 tablespoons of oil is used, divided between rubbing the roast and heating the skillet.
What seasonings are rubbed onto the pork?
The pork is seasoned with the powder from the onion soup mix, fresh ground black pepper, and garlic powder.
How long should I sear the pork loin?
The roast should be seared in a hot skillet for approximately 5 to 7 minutes until browned on all sides.
Why should I let the roast cool after searing?
Cooling the roast slightly makes it easier to handle if you decide to make slits and stuff it with garlic.
How are the garlic cloves incorporated?
Make small slits all over the roast and optionally stuff them with 8 garlic cloves.
What should I do if the garlic cloves are too large?
If the garlic cloves are large, you can slice them in half before stuffing them into the pork.
What ingredients make up the cranberry glaze?
The glaze consists of French dressing, cornstarch, whole berry cranberry sauce, and the reserved dried onions.
How do I prevent lumps in the sauce?
Whisk the French dressing and cornstarch together until smooth before adding the other glaze ingredients.
How is the glaze applied in the slow cooker?
Pour the combined cranberry mixture over and around the pork roast once it is in the slow cooker.
How long does the pork cook on the HIGH setting?
On the HIGH setting, the pork loin should cook for 4 hours.
How long does the pork cook on the LOW setting?
On the LOW setting, the pork loin should cook for 7 to 8 hours.
What is the target internal temperature for the pork?
The pork is ready when it reaches an internal temperature of 160°F.
Should the meat rest after cooking?
Yes, let the pork rest for a few minutes after cooking before you slice and serve it.
Can I make this recipe in the oven?
Yes, this recipe can be prepared in the oven at a low temperature for a traditional cooking experience.
How can I make more gravy?
If you prefer more gravy, you can double the amounts of cranberry sauce and French dressing.
What type of cranberry sauce is required?
The recipe calls for one 16-ounce container of whole berry cranberry sauce.
How much French dressing is used?
The recipe requires 1/3 cup of French dressing.
How much cornstarch is needed for the sauce?
You will need 1 tablespoon of cornstarch to thicken the glaze.
What size onion soup mix package is used?
The recipe uses a 0.5 ounce package of dry onion soup mix.
How much garlic powder is used for the rub?
The recipe calls for 1.5 teaspoons of garlic powder.
Is the garlic stuffing mandatory?
No, stuffing the roast with garlic cloves is optional and based on your preference.
What kind of pepper is recommended?
The recipe suggests using fresh ground black pepper to taste.
What is the flavor profile of this dish?
It is a savory fusion of succulent pork with a rich, tangy cranberry glaze and garlic notes.
How much oil is used specifically for browning?
Approximately 3 tablespoons of oil are used in the skillet for searing the meat.
How much oil is used for the seasoning rub?
2 tablespoons of oil are used to rub the pork loin before adding the dry seasonings.
Is this recipe suitable for special gatherings?
Yes, the flavors and presentation make it perfect for both family dinners and special gatherings.
What tags are associated with this recipe?
Tags include slow cooker, pork, cranberry, comfort food, family dinner, and easy recipe.
What is the first step of the instructions?
The first step is to separate the dried onions from the powder in the soup mix using a strainer.