Slow Cooker Cranberry-Apple Pork Roast

by Erin, The $5 Dinner Mom on November 12, 2012

Slow Cooker Cranberry Apple Pork Roast | 5DollarDinners

So pork tenderloins were on super sale last week. So I bought one…with the intention of cutting it in half to use for 2 meals. I’d originally thought I would make 2 different meals, but as I was mixing this recipe up…I was completely overcome with the smells of the cranberry sauce and the many holiday memories that came with it. I got out another apple and another can of cranberry sauce and dropped the other half with the mixture in the freezer. We’ll have it later this week…on one of our “busy afternoon days” when I just need dinner to be ready to go right at 6 pm.

This is super simple, using ingredients that are in “high season” right now. Please don’t pay more than $1 for a can of cranberry sauce. Or for a bag of fresh cranberries. Keep your eyes peeled, you’ll find the deals! Apple prices fluctuate wildly, depending on the week and the variety, but I stick to the less than $1/lb varieties.

Note: Recipe written below is for “double portion” – half to eat, half to freeze.

Print This Post

Cranberry-Apple Orange Pork Roast

Yield – 4 servings x 2

Preparation Time – 10 minutes

Cooking Time – 8 hours in slow cooker


  • 1 large pork tenderloin, cut in half (about 2.5 lbs.) ($4.22)
  • Salt and pepper
  • 2 15 oz. cans whole cranberry sauce ($1.98)
  • 3 medium apples, cored and diced ($1.25)
  • 1 cup orange juice ($.50)
  • 1 teaspoon ground ginger ($.05)
  • 1 teaspoon ground cinnamon ($.05)
  • Side suggestion: Bread or rice


  • Place half of the pork loin in the base of the slow cooker and the other half in a labeled plastic freezer baggie. Sprinkle both with salt and pepper.
  • In mixing bowl, stir together the cranberry sauce, diced apples, orange juice and spices. Pour half over the pork in the slow cooker and the other half into the freezer baggie.
  • Set the slow cooker to low and cook for 8 hours. Serve with side of bread or rice.
  • Freeze the other half, up to 6 months. To use, thaw in the fridge overnight and cook as directed. If partially frozen when you start the slow cooker, that’s OK, but you might want to add an hour or two to the cooking time.

Cost $8.05 (2 meals worth)

{ 7 comments… read them below or add one }

Christina K November 12, 2012 at 10:16 pm

Will jellied cranberry sauce work or have you only used the whole berry canned cranberry sauce?


Becky A. November 12, 2012 at 11:41 pm

Sounds yummy! Can’t wait to try it . . . . But don’t you mean about 2.5 lbs. “boneless pork loin?”
A pork “tenderloin” is small, maybe 1.5 lbs. or so and usually expensive. I love your site and always look forward to trying new recipes!!!


amy November 15, 2012 at 8:29 am

Can you please have a section on your site that sorts all your crock pot meals? I’m big into the slow cooker now and on your search its hard to sort to find the slow cooker meals! (I keep getting the ‘weekly meal plan’ as results)


Diana January 17, 2013 at 11:33 am

love it!


Heathre January 21, 2013 at 12:23 pm

That looks wicked!


Marygail March 6, 2013 at 6:20 pm

So I defrosted both pork loins (I must have picked up one that had 2). I decided to cook both at the same time, adding pineapple to the mixture. Do you think half of it will freeze well since I already cooked it? Or should I try to come up with somthing else for the second half of my pork loin?


Mary October 27, 2014 at 8:01 am

Why don’t you ever respond to the questions in your comments?


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: