Weight Watchers Pork Tenderloin

The cranberry glaze takes this Pork Tenderloin recipe from Weight Watchers is over the top. Easy to make in your slow cooker.

I'm always looking for different ways to make Pork Tenderloin so I decided to give this recipe from Weight Watchers a shot.

This recipe is not terribly involved but does use ingredients that you may not have on hand like the dried apricots and possibly the cranberry sauce if you are going to make this recipe "off-season".

💭 Weight Watchers Disclaimer

I have personally never subscribed to Weight Watchers but have several family members that have over the years. This recipe comes from one of their old recipe books. I'm including the "points" listed in the book for convenience but if this is important to you, please confirm directly with Weight Watchers.

Weight Watchers Points for this recipe: 6 points per slice

💭 Slow Cooker Tip

Try to resist as much as possible the temptation to open the lid while it's cooking as the slow cooker loses heat. Just opening the lid to stir the contents can make the internal temperature drop by 10°F to 15°F.

The cook times listed below should be considered approximate. Many factors come into play like the brand of slow cooker, size, ambient temperature, etc.

Use a digital thermometer to check the internal temperature of the pork tenderloin. It will be ready when the internal temperature reaches 145°F.

📋 Gather your Ingredients

You will need the following ingredients to make this Pork Tenderloin recipe from Weight Watchers (see recipe card for quantities): Pork Tenderloin, Salt, Ground Black Pepper, Canola Oil, Cranberry Sauce, Dried Apricots, Cornstarch, Ground Allspice and Orange Zest.

🥣 How to Make Weight Watchers Pork Tenderloin

Season the pork with one ½ teaspoon of salt and ⅛ teaspoon of pepper. Heat the oil in a large skillet over medium high heat.
Add the pork and cook until brown on all sides, about six minutes. Transfer to a slow cooker.
In a small bowl, combine the cranberry sauce, dried apricots, cornstarch, allspice, and the remaining salt and pepper.
Pour the cranberry mixture over the pork turning to coat. Cover and for about 3 on high or 5 hours on low, until the internal temperature reaches 145°F.
Let the pork tenderloin rest for at least 5 minutes before transferring it to a cutting board and cutting it into eight slices. Add the orange zest to the cranberry sauce and serve with the pork.