Slow Cooker Cranberry Orange Pork Loin

Slow Cooker Cranberry Orange Pork Loin – Holiday Pork Loin – a great alternative to turkey at the holidays! SO tender and delicious! Everyone cleaned their plates and went back for seconds!!! Pork loin rubbed in brown sugar, garlic, rosemary, salt, and pepper then wrapped in bacon and topped with cranberry sauce, orange juice, orange zest, and dijon mustard. This is seriously delicious!! #slowcooker #crockpot #pork

bacon wrapped pork loin on a platter

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Easy Holiday Pork Loin Recipe

I have a secret. I’m not a big fan of turkey. I don’t mind a bite or two of turkey at the holidays, but I’m not looking forward to a big turkey dinner at Thanksgiving and Christmas. I can’t be the only one. If you aren’t a turkey fan, this Slow Cooker Cranberry Pork Loin is for you! I affectionately call this Holiday Pork Loin because I love to make this at the holidays as an alternative to turkey and ham.

bacon wrapped pork loin on a platter

How to Make Slow Cooker Cranberry Orange Pork Loin

This pork loin is very simple to make. Season the meat with a mixture of brown sugar, garlic, rosemary, salt and pepper. Wrap the pork loin in BACON! YUM! Then top it with a mixture of cranberry sauce, orange juice, orange zest, and dijon mustard. It only takes a few hours for the pork loin to reach a safe internal temperature of 145ºF. 

The bacon wrapped around the pork loin will be fully cooked when the pork loin is done. BUT it won’t be crispy. I carefully took the pork loin out of the slow cooker and popped it under the broiler for a few minutes until the bacon was nice and crispy. That is totally optional, but I think it tastes (and looks) better.

  • What is pork loin? Well, it is basically a giant boneless pork chop. It can be called by several names: Center-cut pork loin roast, center-cut pork roast, pork center loin roast, pork center cut rib roast, pork loin center cut, pork loin center rib roast, pork loin roast center cut, and pork loin rib half.
  • Please note that a pork loin and pork tenderloin are NOT the same cut of meat. Tenderloins are thin and small. Pork loins are wide enough to cut steaks pieces from it.
  • The safe internal pork cooking temperature for fresh pork cuts is 145ºF.​ 
  • To check doneness properly, use a digital cooking thermometer to measure the temperature at the thickest part of the cut without touching any bone. Once you have reached the desired internal temperature, remove from heat, and let it rest for three minutes.
  • Don’t overcook your pork! It only took about 3 hours for my pork loin to get to temperature. Use an instant-read thermometer to check the temperature after about 2-1/2 hours.
bacon wrapped pork loin on a platter

What to Serve with Cranberry Orange Pork Loin

We LOVED the flavors in the pork loin. The pork itself was so tender and juicy! This would make a great addition to your holiday meal! We love to serve this with all of the traditional holiday sides. Here are a few of our favorite holiday recipes from the blog that go great with this yummy pork:

bacon wrapped pork loin on a platter

Slow Cooker Cranberry Orange Pork Loin

Yield: 8
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Slow Cooker Cranberry Orange Pork Loin – Holiday Pork Loin – a great alternative to turkey at the holidays! SO tender and delicious! Everyone cleaned their plates and went back for seconds!!! Pork loin rubbed in brown sugar, garlic, rosemary, salt and pepper then wrapped in bacon and topped with cranberry sauce, orange juice, orange zest and dijon mustard. This is seriously delicious!!! Grab an Iowa Pork produced pork loin and give this a try for your holiday meal! #slowcooker #crockpot #pork

Ingredients:

  • 1 (3 to 4-lb) center-cut pork loin
  • 1/4 cup brown sugar
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • salt and pepper, to taste
  • 10 slices bacon, uncooked
  • ¼ cup whole cranberry sauce
  • 1 Tbsp dijon mustard
  • 2 Tbsp orange juice
  • 1 tsp orange zest

Instructions:

  • Combine brown sugar, garlic powder, rosemary, salt and pepper.
  • Season pork loin with brown sugar mixture on all sides.
  • Wrap bacon around pork loin and place in slow cooker.
  • Mix together cranberry sauce, dijon mustard, orange juice and orange zest. Pour over pork loin.
  • Cover and cook on LOW 2½ to 3 hours, until the internal temperature is 145ºF.
  • Remove pork from slow cooker and place on an oven-safe baking sheet. Place under the oven broiler for 2 to 3 minutes to crisp up the bacon.

Notes:

  • What is pork loin? Well, it is basically a giant boneless pork chop. It can be called by several names: Center-cut pork loin roast, center-cut pork roast, pork center loin roast, pork center cut rib roast, pork loin center cut, pork loin center rib roast, pork loin roast center cut, and pork loin rib half.
  • Please note that a pork loin and pork tenderloin are NOT the same cut of meat. Tenderloins are thin and small. Pork loins are wide enough to cut steaks pieces from it.
  • The safe internal pork cooking temperature for fresh pork cuts is 145ºF.​ 
  • To check doneness properly, use a digital cooking thermometer to measure the temperature at the thickest part of the cut without touching any bone. Once you have reached the desired internal temperature, remove from heat, and let it rest for three minutes.
  • Don’t overcook your pork! It only took about 3 hours for my pork loin to get to temperature. Use an instant-read thermometer to check the temperature after about 2-1/2 hours.
  • Feel free to double or triple the sauce. 

Steph

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bacon wrapped pork loin on a platter
bacon wrapped pork loin on a platter

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Comments

  1. I'd prefer to use the oven for this as well. Can you please tell me what oven temperature you use? I have a 4.5 boneless pork loin I want to make next weekend. Thanks for your help!

  2. Love this recipe! We had it for Thanksgiving and I made it again for our out-of-town guests a few days before Christmas. The first time I made it I used my slow cooker and it wasn't even close to being done after three hours on low. I had to whip out the roasting pan and finish it in the oven so my guests weren't waiting hours for dinner. The second time I made it I just used the oven and it turned out beautifully — no need to broil. Except for the cooking time, a great recipe! Even the kids who said they "hated cranberries" gobbled it up. We had a huge snowstorm here in Wisconsin last night, so I'm making it again today. It's perfect for a cold and snowy day!

  3. Glad you mentioned browning this under the broiler. While reading the post I was wondering how you got that color on yours! I have family coming in on the Monday before the holiday and this will be a perfect dinner entree for their arrival!

  4. I'm not a fan of turkey for the holidays, either. I love a good pork loin, and this one looks fantastic! Definitely going to give it a try.

  5. Thank you for sharing this recipe! We absolutely love a good pork roast and this one fits the bill perfectly. I'm making this for our Sunday dinner.
    Claudine in Fort Worth, TX

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