A delightful pork tenderloin recipe featuring a tangy cranberry glaze, perfect for any occasion.
In a small bowl, mix together the cranberry sauce, Dijon mustard, light brown sugar, and fresh lemon juice until well combined.
Ensure the glaze is smooth and well-mixed for even flavor distribution.
Pour one-third of the glaze into the bottom of a 5-quart crock pot.
Spread the glaze evenly to prevent sticking.
Place the pork tenderloins on top of the glaze in the crock pot.
Arrange the tenderloins so they cook evenly.
Pour the remaining glaze over the pork tenderloins, ensuring they are well coated.
Use a spoon to spread the glaze if necessary.
Cover the crock pot and cook on high for 1 hour, then reduce the heat to low and cook for an additional 4 to 6 hours, or until the pork is tender.
Check the internal temperature of the pork to ensure it reaches 145°F (63°C).
Let the pork rest for 10 minutes before slicing and serving.
Resting allows the juices to redistribute, making the meat more tender.
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