Crock Pot Pork Tenderloin With Cranberry Sauce

1 pork tenderloin ((1-1.5lbs, trimmed -- see post above))

1 ½ cups whole berry cranberry sauce ((1 348ml can))

¼ cup brown sugar ((35g))

⅓ cup low sodium chicken broth ((75g))

2 tablespoons apple cider vinegar ((30g))

1 tablespoon corn starch ((10g))

1 teaspoon minced garlic

½ teaspoon salt

1 pinch black pepper

Place pork tenderloin in 2-4 quart crock pot, cutting in half lengthwise to fit flat if necessary.
In a large bowl or glass measuring cup, whisk together cranberry sauce, sugar, broth, vinegar, corn starch, garlic, salt and pepper. Pour over tenderloin in crock pot, lifting the pork to let the sauce seep underneath.
Cover and cook on high for 2 hours or low for 4 hours, or until it reaches an internal temperature of 150-165 degrees. Remove pork and place on a cutting board to rest for 3-5 minutes.
If desired, add an additional tablespoon of corn starch mixed with a tablespoon of water to thicken remaining juices.
Slice and serve with sauce.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 4h