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5 from 1 vote

Slow Cooker Cranberry Crusted Dijon Pork Loin Recipe

Sweet pork roast with whole berry cranberry sauce and cranberry juice. Dry mustard gives a little zing!
Course Main Dish
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 -8 servings
Author Allie Taylor


  • Roast:
  • 1 - 3-4 pound boneless pork loin
  • 1 - 16 ounce can whole berry cranberry sauce
  • 1/2 cup cranberry juice
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground cloves
  • salt & pepper
  • Optional: 1/2 cup sugar or honey
  • Gravy just before serving:
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 cups juice from slow cooker
  • 3/4 teaspoon salt or to taste


  • Roast:
  • Rinse pork loin and pat dry.
  • Salt and pepper outside of roast.
  • Place fat side UP in slow cooker.
  • In a medium bowl, stir whole cranberry sauce, leaving cranberries whole.
  • Gently stir in cranberry juice, mustard, cloves and optional sugar or honey.
  • Spoon over pork loin, keeping as many of the whole cranberries on top of the pork loin as possible.
  • Cook on low in slow cooker for 6-8 hours.
  • (Or 5-6 hours: on high for the first hour, and low for the remainder.)
  • Cut into slices just before serving and serve immediately.
  • Gravy:
  • When pork loin is fully cooked, remove 2 cups of juice from the slow cooker.
  • Place in a sauce pan and bring to a boil on the stovetop.
  • Separately, mix 2 tablespoons cornstarch with 2 tablespoons water.
  • Slowly add to boiling juice, stirring all the while.
  • Gravy will thicken in a minute or two.
  • Stir in 3/4 teaspoon salt or to taste.
  • Serve immediately over pork loin slices.


The gravy in this recipe is also delicious over mashed potatoes made with red new potatoes. (I leave the skins on.)