top of page

Jetsetter Cranberry Pork Tenderloin


2 Pork Tenderloins or 1 Pork Loin

½ cup Dijon mustard

1 cup Brown sugar

1 can Cranberry Sauce with whole berries.

1/4 cup Cranberry Juice.

1/4 cup Apple Cider

1/4 tsp chopped Cloves

1 teaspoon Corn Starch


Poke tenderloin with fork.

Lather the pork tenderloin with Dijon mustard.

Spread the brown sugar onto the tenderloins patting it into the mustard.

Place the tenderloins into a slow cooker or crockpot.

In a separate bowl, mix can of cranberry sauce together with cranberry juice and apple cider.

Pour the mix over the pork tenderloins.

Add 1/4 teaspoon of chopped cloves.

Cook on low for 2 to 4 hours or high for about an hour.

Pork ready at 145° when cooked

Remove pork loins from the crockpot.

Place in silver foil for 10 minutes and let it rest.

Cut and serve.

Cranberry Gravy:

In a pot, pour in all of the cranberry liquid that cooked the pork loins.

Bring to a boil.

In a separate bowl, mix 1 teaspoon of cornstarch with 4 ounces of hot water.

Keep stirring and then slowly pour into the pot with the cranberry cooking juices.

Gravy will thicken.

Pour over pork tenderloins to serve.


Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
bottom of page