Slow Cooker Cranberry Glazed Pork Loin Recipe Perfect for Christmas

Posted on October 30, 2025

slow cooker cranberry glazed pork loin - featured image

The first time I made this Slow Cooker Cranberry Glazed Christmas Pork Loin, I felt like a culinary genius. Picture this: the house smelled like Christmas—warm spices, tart cranberries, and that savory hint of slow-cooked pork. It was the kind of dish that made everyone gather around the kitchen, impatiently waiting for dinner. Every bite felt like a celebration.

And the best part? It’s ridiculously easy to make. You toss a few ingredients into the slow cooker, let it work its magic, and voilà—holiday-worthy pork loin without the stress. Trust me, this recipe is the secret weapon you need for a festive feast that looks like you spent all day cooking (but didn’t).

Why You’ll Love This Recipe

Let me tell you why this Slow Cooker Cranberry Glazed Pork Loin has become a holiday tradition in my house:

Set it and forget it: The slow cooker does all the heavy lifting. You can go gift wrapping, watch Christmas movies, or just sit back with a glass of mulled wine while dinner cooks itself.
Big flavor payoff: The cranberry glaze is tangy, slightly sweet, and perfectly spiced—a magical contrast to the tender pork.
Perfect for gatherings: This recipe feeds a crowd with minimal effort. And let’s be honest, isn’t that what we all need during the holidays?
Festive vibes: The cranberry glaze turns this into a show-stopping centerpiece that screams Christmas.

Honestly, this dish has saved me from holiday stress more times than I can count. It’s the kind of recipe that makes you look like a rockstar in the kitchen.

What Ingredients You’ll Need

Here’s the thing: this ingredient list is short, sweet, and straightforward. No fancy stuff, just ingredients that work together beautifully.

Pork loin: A 3-4 pound boneless pork loin is ideal for this recipe. Make sure it fits comfortably in your slow cooker.
Cranberry sauce: I use the canned, whole berry cranberry sauce. It’s easy, and it melts perfectly into the glaze.
Orange juice: Freshly squeezed or store-bought, this adds brightness and balances the tartness of the cranberries.
Brown sugar: Just a touch to enhance the sweetness without overpowering the dish.
Dijon mustard: Adds depth and a subtle tang to the glaze.
Garlic: Fresh minced garlic for that savory kick.
Spices: A mix of cinnamon, nutmeg, and cloves to bring in those warm holiday flavors.
Salt and pepper: To season the pork and bring out all the flavors.

Quick tip: If you want to get fancy, throw in a sprig of fresh rosemary or thyme. It adds an herby note that complements the glaze beautifully.

Equipment Needed

You don’t need much to make this recipe—just the basics:

Slow cooker: The MVP of this recipe. Any 6-quart slow cooker will do the trick.
Mixing bowl: To whisk together the cranberry glaze.
Whisk: For mixing the sauce ingredients.
Tongs: Handy for transferring the pork loin.

That’s it! No fancy gadgets required—just simple tools that make cooking a breeze.

How to Make It: Step-by-Step

Alright, let’s get cooking! Here’s exactly how I make this Slow Cooker Cranberry Glazed Pork Loin:

Season the pork: Rub the pork loin generously with salt, pepper, and a pinch of cinnamon. This step ensures every bite is flavorful.
Make the glaze: In a mixing bowl, whisk together cranberry sauce, orange juice, brown sugar, Dijon mustard, garlic, and the rest of the spices until smooth.
Layer the slow cooker: Place the pork loin in the slow cooker and pour the cranberry glaze over the top, making sure it’s evenly coated.
Cook low and slow: Set your slow cooker to low and cook for 6-8 hours, or until the pork is tender and juicy. Resist the urge to lift the lid—it’s working, I promise!
Rest and slice: Once cooked, carefully remove the pork loin from the slow cooker and let it rest for 10 minutes. This helps retain all those glorious juices when you slice it.
Serve with extra glaze: Spoon the cranberry glaze from the slow cooker over the sliced pork for maximum flavor. Trust me, it’s the best part.

Pro tip: If you want the glaze thicker, transfer it to a saucepan and simmer for 5 minutes to reduce.

My Best Tips & Techniques

Here’s everything I’ve learned from making this recipe over and over:

Don’t rush the cooking: Low and slow is key. If you cook it on high, the pork won’t be as tender.
Sear the pork first: This step is optional, but searing the pork in a hot skillet before slow cooking adds extra flavor and a golden crust.
Fresh cranberries: If you want a homemade touch, you can use fresh cranberries instead of canned. Simmer them with sugar and orange juice until they burst, then use them in the glaze.
Let it rest: Don’t skip the resting step—it makes all the difference in keeping the pork juicy.

Real talk: This recipe is forgiving, so even if you skip a step, it’ll still turn out delicious.

Ways to Mix It Up

Want to try something different? Here are some variations I’ve tested:

Apple Glazed Pork Loin: Swap the cranberry sauce for apple butter and use apple juice instead of orange juice. It’s perfect for fall.
Spicy Cranberry Glaze: Add a teaspoon of crushed red pepper flakes to the glaze for a sweet-and-spicy kick.
Herbed Pork Loin: Add fresh rosemary or thyme to the glaze for an herby twist.
Balsamic Cranberry Glaze: Stir in 2 tablespoons of balsamic vinegar for a tangy depth of flavor.

These variations are easy tweaks that keep the recipe fresh and exciting.

Serving Ideas & Storage

Serving Suggestions

This pork loin pairs beautifully with classic holiday sides:

Mashed potatoes or sweet potato casserole
Green beans with almonds
Homemade stuffing or cornbread
Fresh cranberry salad

For a fancy presentation, garnish the pork with fresh rosemary sprigs and a handful of cranberries. Instant Christmas vibes!

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or oven.
Freezer: Slice the pork and freeze in individual portions with the glaze. It’ll keep for up to 3 months.

Pro tip: Use leftover pork in sandwiches or tacos—it’s insanely good.

Nutritional Info & Health Benefits

Here’s a quick look at what you’ll be eating (per serving):

Nutrient	Amount
Calories	280
Protein	25g
Carbs	18g
Fat	12g

Between the lean pork and antioxidant-rich cranberries, this dish is a win-win for flavor and nutrition. Plus, it’s gluten-free!

Final Thoughts

So there you have it—my Slow Cooker Cranberry Glazed Christmas Pork Loin recipe! Whether you’re hosting a holiday dinner or just want a festive meal without the fuss, this recipe is a winner.

I hope it becomes a tradition in your home like it has in mine. There’s something magical about gathering around the table for a dish that feels so special yet is so easy to make.

If you try this recipe, I’d love to hear how it turned out! Drop a comment below or tag me on Instagram @[your handle]. Seeing your creations makes my day.

Happy cooking, and may your kitchen be filled with holiday cheer!

FAQs

Q: Can I use a pork tenderloin instead of a pork loin?

A: Yes, but keep in mind that tenderloin cooks faster—check it after 4-5 hours on low.

Q: Can I make the cranberry glaze ahead of time?

A: Absolutely! Mix it up the day before and store it in the fridge. Just pour it over the pork when you’re ready to cook.

Q: Can I cook this on high instead of low?

A: You can, but I recommend low for the best texture. If you’re in a rush, cook on high for 3-4 hours.

Q: How do I know when the pork is done?

A: Use a meat thermometer! The pork should reach an internal temperature of 145°F (63°C).

Q: Can I use fresh cranberries instead of canned?

A: Yes! Simmer 2 cups of fresh cranberries with sugar and orange juice until they burst, then use them in the glaze.

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