The ultimate holiday centerpiece that’s as simple as it is stunning. With just a few minutes of prep, you get tender, juicy pork enveloped in a sweet-tart cranberry glaze. I make this every year, and it always disappears straight from the table.
Why This Recipe Works
This dish brilliantly pairs the savory richness of pork with the festive flavor of cranberries—a classic American combination, especially beloved in the Midwest. The slow cooker does all the work, transforming three simple ingredients into a meal that feels both comforting and elegantly festive.
Perfect Pairings
Serve the sliced roast drizzled with its rich sauce alongside creamy mashed potatoes to soak up every bit. Add a vibrant side like roasted Brussels sprouts or green beans, and a basket of warm, crusty bread for a complete, memorable meal.
The Recipe: Slow Cooker Cranberry Pork Loin Roast
Servings: 6
Prep Time: 5 minutes
Cook Time: 6-8 hours on low
Ingredients:
1 (3-4 pound) pork loin roast
1 (14 oz) can whole berry cranberry sauce
1 packet (1 oz) dry onion soup mix
Directions:
Place the pork loin roast in the bowl of your slow cooker.
In a small bowl, thoroughly combine the cranberry sauce and onion soup mix.
Pour the cranberry mixture evenly over the pork, coating the top and sides.
Cover and cook on LOW for 6-8 hours, until the pork is tender and easily shreds with a fork.
Transfer the pork to a cutting board, tent with foil, and let rest for 10 minutes.
Slice and serve with the delicious sauce from the slow cooker spooned over top.
Chef’s Notes & Variations
Add Some Heat: Stir ½ - 1 teaspoon of red pepper flakes into the cranberry mixture for a gentle kick.
Herb-Infused: Add a few fresh sprigs of rosemary or thyme to the slow cooker for an aromatic, savory depth.
Sweeter Glaze: Mix in a tablespoon of brown sugar with the cranberry sauce for a richer, sweeter profile.
Oven Method: To bake, place the coated roast in a covered dish at 350°F (175°C) for 1.5 - 2 hours, or until cooked through.
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