Cranberry Orange Glazed Pork Loin is an easy slow cooker recipe with the delicious flavors of cranberry and orange over a tender pork loin.
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Ingredients Needed for Cranberry Orange Glazed Pork Loin:
Whole cranberry sauce
Beef bouillon granules
Instructions for Cranberry Orange Glazed Pork Loin:
Combine beef bouillon, onion powder, parsley, celery seed, paprika, pepper, whole cranberry sauce, and orange marmalade in a bowl and set aside.
Salt the pork loin as you brown all sides in a frying pan.
Set the pork loin in the bottom of a slow cooker.
Pour seasoning-cranberry-orange mixture on top of the pork loin.
Place whole cranberries over the pork loin and place lid on the slow cooker.
Cook on low for 8 hours.
When pork loin has cooked through, carefully remove it from the slow cooker and place on a cutting board or serving platter. Cover with foil. Set aside.
Now, make the cranberry orange glaze.
Pour the sauce and juices from the slow cooker into a sauce pan and bring to a boil.
Combine corn starch and warm water. Whisk corn starch mixture into the sauce in the sauce pan.
Boil until sauce thickens to a glaze (thicker than syrup).
Pour some of the glaze over the pork loin, slice, and serve. Use the extra glaze as desired to top individual slices of pork loin.
Garnish with cranberries and orange slices, if desired.
I pour the remaining glaze in a gravy bowl and set it on the table for my guests to use as a gravy over their slices of pork.
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Cranberry Orange Glazed Pork Loin
A slow cooker pork loin recipe that is perfect for the holidays!
- 3½-4 pound pork loin
- 14 ounce can whole cranberry sauce
- 1 cup orange marmalade
- 1 cup fresh whole cranberries or frozen and thawed
- 1 tbsp beef bouillon granules
- 1 ½ tsp onion powder
- ¼ tsp parsley
- ¼ tsp celery seed
- ⅛ tsp paprika
- ¼ tsp pepper
- 3 tbsp corn starch
- 3 tbsp warm water
Combine beef bouillon, onion powder, parsley, celery seed, paprika, pepper, whole cranberry sauce, and orange marmalade. Set aside.
Salt the thawed pork loin as you brown all sides in a frying pan.
Set the pork loin in the bottom of the slow cooker.
Pour seasoning-cranberry-orange mixture over the top of the pork loin.
Top with the fresh whole cranberries and cover slow cooker.
Cook on low for 8 hours.
Carefully remove cooked pork loin from slow cooker and set on a cutting board or serving platter. Cover with foil and set aside.
Pour sauce and juices from the slow cooker into a sauce pan. As the sauce boils, mix corn starch and warm water together and whisk into the sauce.
Stir frequently so glaze does not burn.
When sauce has thickened to a glaze, serve over pork loin.
Serve and enjoy!
*Garnish with more fresh cranberries and orange slices, if desired.
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