Crock Pot Cranberry-Dijon Pork Tenderloin

One grocery store ran a special where if you purchased one pork tenderloin you got one for free for about three weeks. I absolutely couldn’t pass up this kind of deal and picked up two of them every week while the special was going on. I had only planned on making freezer meals with two of them but I came across this recipe and found it was just too simple to pass up.

First, its a freezer meal, meaning you just toss the ingredients in a bag, freeze and forget about it. Second, it only involves 4 ingredients, all of which I currently possessed in the pantry and fridge. And third, it was a crock pot meal, so not only did I get to prepare it in less than 5 minutes, I also had to do nothing but take it out of the freezer the night before and place it into the crock pot in the morning. It doesn’t get much easier than that.

Crock Pot Cranberry-Dijon Pork Tenderloin
Source: Amanda the Virtuous Wife
Servings: 4
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    • 2-3 lb. pork tenderloin
    • 1 can whole cranberry sauce
    • 1 packet onion soup mix 
    • 2 tbsp. Dijon mustard

To Freeze: Combine ingredients in a zip-top bag and seal. Freeze for up to 3 months.
To Cook: Let thaw in refrigerator overnight. Place in a crock pot and cook on low for 6-8 hours.
If cooking from frozen, times may vary from 8-12 hours.

The cranberries made a crust of sorts on the pork which provided a tangy bite. I’d definitely make this super-simple recipe again. 

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