Pork loin with leeks and cranberries in slow cooker, a succulent, elegant, and easy-to-prepare main course that combines the flavor of pork with the sweetness of leeks and the slightly tangy note of dried cranberries.
Slow cooking enhances the tenderness of the meat and allows the aromas to blend perfectly.
Pork loin is a particularly appreciated cut of meat for its versatility and delicate flavor. With the slow cooker, preparation becomes extremely simple: just insert the ingredients and let the magic happen by itself. This cooking method, besides being practical, ensures tender and flavorful meat without having to watch the pot.
Pork loin with leeks and cranberries in slow cooker is the ideal solution for a special dinner, a family Sunday, or the holidays when you need an impressive dish but don’t want to spend hours at the stove. You can pair it with roasted potatoes, sautéed vegetables, or creamy polenta for a complete and satisfying meal.
If you love recipes that combine simplicity and sophistication, this pork loin in slow cooker will become one of your go-to dishes. Prepare it in advance, let the slow cooking do its job, and enjoy the aroma that fills the kitchen. The wait will be hard to resist, but the final result will reward every minute!
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you still have doubts or curiosities, write a comment or use the contact form at the end of the page.
Other recipes you might like:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 377.08 (Kcal)
- Carbohydrates 13.12 (g) of which sugars 5.05 (g)
- Proteins 45.99 (g)
- Fat 14.63 (g) of which saturated 6.58 (g)of which unsaturated 6.28 (g)
- Fibers 0.71 (g)
- Sodium 203.34 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pork Loin with Leeks and Cranberries in Slow Cooker
- 1.76 lbs pork loin
- 1 leek
- 1.41 oz dried cranberries
- 2 tbsps butter
- to taste thyme
- to taste salt
Tools
- Slow cooker
- Pan
- Cutting board
- Knife
Recipe for Pork Loin with Leeks and Cranberries in Slow Cooker
Start preparing the pork loin with leeks and cranberries in the slow cooker by washing the leek and removing the ends and outer leaves.
Slice it into rounds about a quarter inch thick.
Melt a knob of butter in a pan, put in the pork loin, and sear it on all sides.
Transfer the pork loin to the slow cooker with its cooking juices.
Add the sliced leeks and dried cranberries.
Season everything with salt and, if desired, black pepper.
Cover the slow cooker with the lid and cook the meat on HIGH mode for about 3 and a half hours or on LOW for 6-7 hours.
Do not open the lid during the first two hours of cooking.
To be sure the meat is cooked, you can use a kitchen thermometer and measure the internal temperature; for pork loin, about 153°F will do.
Transfer the pork loin with leeks and cranberries to a baking dish or serving platter.
If preferred, you can blend the leeks and cranberries together to obtain a smooth sauce.
Finish the recipe with more dried cranberries and a few sprigs of thyme.
Pork Loin with Leeks and Cranberries in Slow Cooker
Consult this section to clear your doubts; if you don’t find the answer to your question, comment or write to me using the form below.
I’ve also prepared Pork Ribs in Slow Cooker with the slow cooker.
FAQ (Questions and Answers)
Can I prepare this recipe without a slow cooker?
Yes, you can prepare the pork loin in a traditional pot or in the oven. In a pot, cook it over low heat for about 2-3 hours, while in the oven, cook it at 320°F for about 2 hours, covering with a lid or aluminum foil.
Can I make the pork loin with leeks and cranberries in advance?
Yes, this recipe is well-suited for advance preparation. After cooking, let the meat cool, store it in the refrigerator, and reheat it when serving.
How do I store the leftovers?
Store leftovers in an airtight container in the refrigerator for 2-3 days. You can also freeze them for up to 2 months.
Can I add different spices or herbs?
Sure! You can add rosemary, sage, or bay leaves to enhance the flavor of the dish.
You can find all the recipes prepared in the slow cooker in the Slow Cooker Recipes section.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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