This was delicious, and it really was a "fast" crock pot recipe as it only took 4 hours, you can do it on low heat for 8 though.
Crockpot Cranberry Pork Tenderloin
1 Pork Tenderloin
1 onion, sliced
1 packet of dry onion soup mix
1 can of whole cranberry sauce
1 Tbs butter
1 Tbs flour
black pepper to taste
Dump the onion into the bottom of the crockpot to act as a liner. Lay the pork tenderloin on top (you do not have to thaw the loin - just add cooking time), and sprinkle the dry soup mix evenly.
Spoon the cranberry sauce as evenly as possible over the loin and onions. You want the flavor to soak into every nook and cranny as it cooks, but it's not easily spreadable.
Put the lid on, and cook on high for 4 hours. Or low for about 8 hrs
When the loin is done, remove it from the crockpot, and set aside to rest on a cutting board.
Strain the juices that are leftover in the crockpot, and set aside. In a skillet over medium heat, melt 1 tablespoon of butter. Add the tablespoon of flour, and stir with a whisk to create a roux allowing it to get slightly brown. Slowly pour in the reserved and strained liquid whisking until well-combined. Allow to heat through and thicken to your desired consistency (a gravy consistency), sprinkle with pepper, and remove from the heat.
Slice the tenderloin, and top with the gravy
I think I should have maybe cooked mine for 3 hours, I was not able to slice mine, it just kind of shredded but it was still super yummy. We ate ours over white rice and with mixed veggies