The Practical Slow Cooker

Seasonal pork dinner

Slow Cooker Cranberry-Balsamic Pork Loin

A 2–3 pound boneless pork loin with tart cranberry, balsamic vinegar, Dijon, garlic, and thyme.

By DJ Carlton · Published November 2, 2026

Illustrative sliced cranberry-balsamic pork loin with Brussels sprouts and mashed sweet potatoes
AI-generated editorial illustration; not a photograph of a documented cooking session.
Prep 15 minutesCook 4–6 hours on Low or 2–3 hours on HighYield About 6 servings

Ingredients

  • 1 boneless pork loin roast, 2–3 pounds, fully thawed
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • ½ teaspoon fine salt
  • ½ teaspoon black pepper
  • 1 small onion, sliced
  • 1 cup whole-berry cranberry sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • ½ cup low-sodium chicken broth
  • 1 tablespoon cornstarch plus 1 tablespoon cold water, optional

Preparation and cooking

  1. Pat the fully thawed pork loin dry. Season all sides with thyme, garlic powder, salt, and pepper.
  2. Place sliced onion in a 4- to 6-quart slow cooker and set the pork loin on top. Whisk cranberry sauce, balsamic vinegar, Dijon, and broth; pour around and over the roast.
  3. Cover and cook on Low for approximately 4–6 hours or High for 2–3 hours. Begin checking at the early end. Insert a food thermometer into the thickest center; remove the roast when it reaches at least 145°F. Time and color alone cannot confirm safety.
  4. Move the pork to a clean board and rest it for at least 3 minutes before slicing. Stir the sauce. For a thicker finish, mix cornstarch and cold water until smooth, stir it into the hot sauce, cover, and cook on High for 10–15 minutes.

Pork loin is not pork tenderloin

Pork loin is a wider roast that commonly weighs 2–3 pounds. Pork tenderloin is much smaller and cooks faster, so it is not a direct substitute for this timing. Slow cookers also vary. Checking early helps prevent this lean roast from drying out.

Serving ideas

Serve with mashed sweet potatoes, Brussels sprouts, green beans, or rice. If you are taking the meal to a gathering, follow the safe slow-cooker transport guide. For a thin sauce, use the measured thickening options in the watery-meal troubleshooting guide.

Storage and reheating

Slice large leftovers into smaller portions, place them in shallow containers, and refrigerate within two hours—one hour if exposed to temperatures above 90°F. Use refrigerated cooked pork within 3–4 days. Reheat leftovers to 165°F on the stove, in the oven, or in the microwave; do not reheat chilled leftovers in a slow cooker.

Safety sources

Guidance checked November 2, 2026: FoodSafety.gov slow-cooker safety, FoodSafety.gov minimum temperatures, and USDA leftovers guidance.