Fall Crock Pot – Spicy Cranberry Pork Tenderloin


  • 2 pork tenderloins, about 1 pound each
  • 2 limes
  • 1 tsp kosher salt
  • 1⁄2 tsp freshly ground black pepper
  • 1 tsp oil
  • 1 cup water
  • 1 (12-ounce) bag fresh cranberries
  • 2⁄3 cup brown sugar, packed
  • 1 jalapeno, seeded and finely chopped


  1. Preheat your oven to 400°F.
  2. Finely grate zest from the limes. Juice the limes (about 4 TBS).
  3. In a small bowl, mix half of the lime zest (about 2 TBS) with the salt and pepper.
  4. Brush the tenderloins with the oil and place in a nonstick roasting pan, fat side up. Roast for 8 minutes. Flip and add the lime zest mixture to the top. Continue roasting until the digital meat thermometer reads between 145°F (medium rare) and 160°F (medium), about 35 to 40 minutes.
  5. While the meat is cooking, in a medium saucepan, stir together the water, cranberries, brown sugar, jalapeno and remaining lime zest and juice. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the berries have burst, and the juices thickened, about 5 minutes.
  6. Transfer the pork to a carving board and let stand for 3 to 5 minutes.
  7. Add the cranberry sauce to the roasting pan and bring it to a boil over medium heat, scraping up any browned bits in the pan with a wooden spoon.
  8. Carve the pork and serve with the sauce.