Description
A succulent, lean pork tenderloin slow-cooked in a vibrant glaze of tart cranberries, brown sugar, and aromatic rosemary.
Ingredients
Scale
- 2 pork tenderloins (approx 1 lb each)
- 12 oz fresh cranberries
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Season pork tenderloins with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear pork on all sides until browned.
- Place seared pork in the slow cooker.
- Pour apple cider vinegar and minced garlic over the meat.
- Top the pork with fresh cranberries and brown sugar.
- Tuck rosemary sprigs around the meat.
- Cover and cook on Low for 6-7 hours or High for 3-4 hours.
- Remove pork and let rest for 10 minutes. Reduce cooking liquid in a pan or slow cooker on high to thicken into a glaze.
- Slice pork and drizzle with the thickened cranberry glaze.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American