There is something mighty comforting about a supper that asks almost nothing of you but still comes out tasting like you fussed half the day. Around here, slow cooker meals have long been the answer on stock sale days, church supper weeks, and cold evenings when everybody is hungry before the sun is fully down. This kind of recipe leans on pantry staples and a good cut of pork to make a tender, savory-sweet main dish with hardly any hands-on work at all.
Serve this with buttery mashed potatoes, egg noodles, or plain white rice to catch every bit of the sauce. For vegetables, green beans, glazed carrots, or simple buttered corn fit right in, and if you want to round things out the old-fashioned way, warm dinner rolls and a crisp apple slaw make a fine plate.
Slow Cooker 4-Ingredient Cranberry Onion Pork Tenderloin
Servings: 4 to 6
Ingredients
1 whole pork tenderloin (about 1.5 pounds)
1 can (14 ounces) whole berry cranberry sauce
1 packet dry onion soup mix
1/4 cup brown sugar
Directions
1. Lightly coat the slow cooker insert with cooking spray if you like for easier cleanup, then place the whole pork tenderloin in the bottom of the slow cooker.
2. In a small bowl, stir together the whole berry cranberry sauce, dry onion soup mix, and brown sugar until well combined.
3. Spoon the cranberry mixture evenly over the pork tenderloin, covering the top as much as possible.
4. Cover and cook on LOW for 3 to 4 hours, or until the pork is tender and reaches an internal temperature of 145 degrees Fahrenheit in the thickest part.
5. Let the pork rest for 5 to 10 minutes, then slice and spoon the sauce from the slow cooker over the top before serving.
Variations & Tips
For a less sweet sauce: If your family prefers a more savory finish, reduce the brown sugar to 2 tablespoons. The cranberry sauce still brings plenty of flavor, and the onion soup mix keeps the balance just right.
Watch the cooking time: Pork tenderloin is lean and cooks faster than pork loin, so do not let it go all day in the slow cooker. Start checking early, especially if your crock runs hot, so the meat stays juicy instead of turning dry.
Make the sauce smoother: After the pork comes out to rest, whisk the sauce in the slow cooker to blend the onions and berries a little more. If you want it thicker, leave the lid off for a few minutes on warm to help it tighten up.
Try it with extras: A handful of sliced onions tucked around the pork or a spoonful of Dijon mustard stirred into the sauce can give this dish a little more depth without changing its easygoing nature.