6-Ingredient Slow Cooker Cranberry Balsamic Pork Loin (Easy & Flavorful)
This 6-Ingredient Slow Cooker Cranberry Balsamic Pork Loin is the perfect balance of sweet, tangy, and savory. With minimal prep and simple pantry ingredients, this recipe delivers tender, juicy pork coated in a rich cranberry-balsamic sauce. It’s ideal for busy weeknights, family dinners, or even a stress-free holiday main dish.
Using a slow cooker allows the pork to cook gently, soaking up every bit of flavor while staying moist and fork-tender. Best of all, the recipe requires just a few minutes of hands-on time.
Why You’ll Love This Recipe
Only 6 main ingredients (plus salt & pepper)
Dump-and-go slow cooker recipe
Sweet and tangy flavor that pairs with many sides
Great for meal prep and leftovers
Perfect for holidays or everyday dinners
Ingredients
2½ to 3 lb boneless pork loin roast, trimmed
1 (14 oz) can whole berry cranberry sauce
⅓ cup balsamic vinegar
¼ cup brown sugar, packed
1 teaspoon dried rosemary (or Italian seasoning)
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
Note: While this is called a “6-ingredient” recipe, salt and pepper are typically considered pantry staples.
Step-by-Step Instructions
Step 1: Prepare the Pork
Place the trimmed pork loin in the bottom of your slow cooker.
If one side has more fat, position it fat-side up so it naturally bastes the meat as it cooks, keeping it extra juicy.
Step 2: Make the Cranberry Balsamic Sauce
In a medium mixing bowl, combine:
Whole berry cranberry sauce
Balsamic vinegar
Brown sugar
Dried rosemary
Garlic powder
Salt and black pepper
Stir until everything is well mixed. The sauce will look slightly chunky from the cranberries—this is exactly what you want.
Step 3: Add Sauce to the Slow Cooker
Pour the cranberry-balsamic mixture evenly over the pork loin.
Use a spoon to spread the sauce so the pork is mostly covered and well coated on all sides.
Step 4: Slow Cook
Cover the slow cooker with the lid and cook:
LOW: 6–8 hours (recommended for best texture)
HIGH: 3–4 hours
The pork is done when it’s very tender and easily shreds with a fork.
Step 5: Rest the Pork
Carefully transfer the cooked pork to a cutting board and let it rest for 5–10 minutes.
Meanwhile, skim off any excess fat from the surface of the sauce in the slow cooker.
Step 6: Shred or Slice
Using two forks, shred the pork for a pulled-style dish, or slice it for a more classic presentation.
Return the pork to the slow cooker and toss it in the warm cranberry-balsamic sauce until fully coated.
Step 7: Taste & Serve
Taste the pork and adjust seasoning with extra salt or pepper if needed.
Serve hot, spooning extra sauce over the top for maximum flavor.
Variations & Pro Tips
Less Sweet: Reduce brown sugar to 2 tablespoons or omit it completely.
More Savory: Add 1 tablespoon Dijon mustard to the sauce for deeper flavor.
Herb Swaps: Use dried thyme or Italian seasoning instead of rosemary.
Different Cut: Pork shoulder or pork butt works well—use the longer cooking time.
Thicker Sauce:
Remove pork and turn slow cooker to HIGH
Whisk 1 tablespoon cornstarch with 1 tablespoon cold water
Stir into sauce and cook 5–10 minutes until thickened
Serving Suggestions
This cranberry balsamic pork loin pairs beautifully with:
Mashed potatoes or sweet potatoes
Steamed green beans or roasted Brussels sprouts
Rice, quinoa, or couscous
Dinner rolls or crusty bread
Leftovers & Storage
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze shredded pork with sauce for up to 2 months
Leftover Ideas: Sliders, grain bowls, wraps, or flatbread pizza with goat cheese and red onion
Final Thoughts
This Slow Cooker Cranberry Balsamic Pork Loin is proof that simple ingredients can create bold, impressive flavors. Whether you’re feeding a crowd or prepping meals for the week, this easy crockpot pork recipe is one you’ll come back to again and again.