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Sliced pork tenderloin with a cranberry glaze on a platter.

Rosemary Pork Tenderloin with Glaze (Crock-Pot or Oven)

Juicy pork tenderloin meets a sweet-tart cranberry glaze in this easy recipe that tastes like Sunday supper but fits any weeknight. Whether you make it in the Crock-Pot or oven, it’s full of cozy, crowd-pleasing flavor.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 494 kcal

Ingredients
  

  • ¼ cup salted butter, If you use unsalted butter, add a pinch of salt
  • 4 sprigs fresh rosemary chopped
  • 1 Tablespoon orange zest
  • 2 Tablespoons orange juice
  • 3 pounds pork tenderloin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ teaspoon onion powder
  • 2 cups whole cranberry sauce, divided
  • Optional garnishes: rosemary sprigs and orange slices

Instructions
 

  • Melt the butter: In a large, heavy-bottomed skillet over medium heat, melt the butter.
  • Add flavor: Add the rosemary, orange zest, and orange juice. Lightly simmer for 2 minutes or until fragrant.
  • Season your meat: Increase the heat to medium-high. Meanwhile, season your pork tenderloin with salt, pepper, and onion powder.
  • Sear the pork: Sear all sides of the tenderloin in the seasoned butter. The pan should be hot enough that it sizzles when the meat touches the skillet, ensuring a good sear and even browning. Don’t leave the tenderloin in the skillet for very long, maybe only a minute per side. The goal is to seal in the juices and give it a nice layer of flavor without cooking it all the way through.
  • Add to the crock-pot. Place the tenderloin in your crock-pot and drizzle the butter and seasoning from the skillet over the top.
  • Spoon 1 cup of cranberry sauce over the tenderloin, making sure it is evenly spread over the top of the tenderloin.
  • Cook on low for 4 hours, or until the internal temperature reaches 140-145°F. (I take mine out at 140°F. As it rests, the temperature will increase to 145°F.
  • Slice, garnish, and serve. Remove the tenderloin from the crockpot, slice, and garnish with rosemary sprigs, orange slices, and spoon the remaining cup of cranberry sauce over the top before serving warm.

Notes

  • The times shown above are for a 3-pound tenderloin, which will take approximately 4 hours on low or 1-2 hours on high. If you are cooking it in the oven, expect it to take about 30 minutes. If yours is larger or smaller, the cooking times will be different.
  • Always cook by temperature, not time; tenderloin can go from perfect to dry in minutes. 
  • Let the pork rest 5–10 minutes before slicing for juicier results.
  • Fresh rosemary makes all the difference; its oils infuse the butter beautifully.
  • Don’t skip the orange zest; it brightens every bite.
  • Double the cranberry glaze if you want extra sauce for serving.

Nutrition

Calories: 494kcalCarbohydrates: 39gProtein: 48gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 168mgSodium: 959mgPotassium: 940mgFiber: 1gSugar: 30gVitamin A: 300IUVitamin C: 5mgCalcium: 24mgIron: 3mg
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