Ingredients

The following ingredients have 6 Servings
  • 1 (2-3 pound) pork tenderloin roast
  • 1-2 tablespoons olive oil
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 cup fresh cranberries
  • 1/2 cup golden raisins
  • 1/4 cup orange juice
  • 3 tablespoons honey
  • 2 cloves garlic, minced
  • 1 tablespoon water
  • 1/2 teaspoon cornstarch
  • Fresh chopped parsley and orange slices, for garnish

Instruction

  • Heat the oil in a large skillet over medium-high heat. Season the pork tenderloin with salt and pepper, and brown on all sides, about 5-6 minutes total. Transfer the pork to a lightly greased, 6-quart slow cooker.
  • Add the cranberries, raisins, orange juice, honey and garlic to the slow cooker. Cover and cook on low for about 3 hours, or until a thermometer reads 145 degrees. Remove pork to a cutting board and let stand 10 minutes.
  • Meanwhile, strain the liquid from the slow cooker through a fine mesh strainer into a medium saucepan, reserving the cranberries and raisins. Whisk together the water and cornstarch in a small bowl, then whisk into the liquid from the slow cooker.
  • Bring the liquid to a boil over high heat, whisking constantly, until thickened. Stir in the reserved cranberries and raisins. Season to taste with salt and pepper.
  • Serve the pork with the sauce, and fresh parsley and orange slices to garnish, if desired.