Crock Pot Pork Tenderloin with Cranberry/Orange sauce

This is another good fall/early spring main dish.  Tim said the house smelled like Thanksgiving when he came home.

1 pork tenderloin (about 5 lbs) 

1 can whole berry cranberry sauce

1/2 cup dried cranberries

1/2 cup orange juice

The zest of one medium orange and the juice

1/4 teaspoon ground cinnamon

1 tablespoon olive oil 

salt and pepper

Dry pork with paper towels and season with salt and pepper.  Brown pork well on all sides.  

In large crock pot, stir in cranberry sauce, orange juice, zest and cinnamon.  Set pork in slow cooker, and cook for 6 to 8 hours on low or until pork reaches 140 to 145 degrees.  

Once the pork is done, place on cutting board and tent.  Transfer liquid to a saucepan and reduce to about 2 cups.  If necessary, season with additional salt and pepper.