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.
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Awesome flavors. I hope you will link this to What’d You Do This Weekend tomorrow.
Wishes for tasty dishes,
Linda
http://www.tumbleweedcontessa.com
Thank you! I will.
Love the wonderful twist for a pork loin! Thanks for sharing at The Gathering Spot. Have a wonderful weekend. 🙂
I love your pork loin recipe and the combination of flavors. I also love Catalina Dressing so I can imagine how good this is! As always, look forward to your posts each week and I am so glad you share on the Four Seasons Blog Hop!
Thanks so much for your comment and for visiting! The flavors of this pork loin really meld well together. I hope you enjoy it if you get a chance to try it.
I am looking forward to trying this recipe for your Slow Cooker Cranberry Orange Pork Loin, I can almost taste it. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen
Cranberry Orange sounds like a great combination for this Pork Loin. Thanks for linking up at Saturday Dishes “CROCK-POT” blog hop.
I pinned it.
Blessings,
Diane Roark
http://www.recipesforourdailybread.com