I know Christmas is over, but bear with me for a little while because I tried so many new and tasty recipes over the holidays that I can’t wait to share with y’all. This was the main dish for Christmas Day supper with C’s parents and the flavors went together so well. I threw this in my slow cooker before we left for Christmas lunch and it was perfectly done a few hours later.
My recipe is adapted from this Kraft recipe.
2 tbsp. vegetable oil
1 boneless pork loin (approx.. 4 lb.)
1 14oz. can whole berry cranberry sauce
1/2 cup Catalina salad dressing
1 tbsp. low sodium soy sauce
1/4 cup orange juice
Heat oil in a large skillet over medium heat. Cook the tenderloin in the skillet for 4 to 5 minutes on each side or until lightly browned. Transfer meat to a slow cooker.
Combine the remaining ingredients and pour over the tenderloin. Cook on low for 4 to 5 hours. Let the loin rest for about 20 minutes then slice and enjoy.
Picture Perfect Cooking 