This Slow Cooker Pork Loin recipe is the perfect choice when you want a comforting, delicious homemade dinner without spending hours in the kitchen. The pork is seasoned with garlic, herbs, paprika, and a touch of brown sugar, then slowly cooked with savory broth until tender and flavorful.

The result is a juicy pork roast with a rich, savory cooking sauce that can easily be turned into delicious gravy. Serve it with mashed potatoes, roasted vegetables, or your favorite family sides for a satisfying meal.

Whether you’re preparing Sunday dinner, feeding the family, or planning an easy weeknight meal, this crockpot pork loin recipe is simple, reliable, and full of classic home-cooked flavor.

Recipe Details

Prep time

15 minutes

Cook time

3–5 hours

Total time

3 hr 15 min–5 hr 15 min

Servings

6–8

Slow cooker

Family dinner

Gluten-free option

Course: Main dish • Cuisine: American-inspired • Difficulty: Easy

Ingredients

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For the pork loin

• 3–4 pounds (1.4–1.8 kg) boneless pork loin roast
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 medium onion, sliced
• 1 cup (240 ml) low-sodium chicken broth or pork broth
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon onion powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 tablespoon apple cider vinegar

Optional vegetables

• 4 medium carrots, cut into chunks
• 1 pound (450 g) baby potatoes, halved
• 2 celery stalks, cut into pieces

For the optional gravy

• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1–2 cups strained cooking liquid, as needed

Important: Pork loin is a relatively lean cut, so it can dry out if overcooked. Use a meat thermometer and cook until the thickest part reaches at least 145°F (63°C), followed by a 3-minute rest. Slow cookers vary, so the cooking time is a guide rather than a guarantee.

Step-by-Step Instructions

Step 1: Season the pork loin

Pat the pork dry with paper towels. Mix the brown sugar, paprika, thyme, rosemary, onion powder, salt, and black pepper in a small bowl.

Rub the pork with olive oil, garlic, and the seasoning mixture. Spread it evenly over every side for maximum flavor.

Step 2: Prepare the slow cooker

Place the sliced onion, carrots, potatoes, and celery, if using, in the bottom of the slow cooker.

Set the seasoned pork loin on top of the vegetables. This keeps the roast elevated slightly and allows the vegetables to absorb the savory cooking juices.

Step 3: Make the cooking sauce

Whisk together the chicken broth, Dijon mustard, and apple cider vinegar. Pour the mixture around the pork rather than washing all the seasoning off the top.

Add the butter if desired, then cover the slow cooker with its lid.

Step 4: Cook low and slow

Cook on LOW for approximately 3–5 hours, or until the thickest part of the pork reaches at least 145°F (63°C). The actual time depends on the roast’s thickness and your slow cooker.

Begin checking early with a meat thermometer. Pork loin is lean and can become dry if left cooking too long.

Step 5: Rest and slice the pork

Carefully transfer the cooked pork to a cutting board. Let it rest for at least 3 minutes after reaching the safe internal temperature.

Slice against the grain into even pieces. This helps keep each bite tender and juicy.

Step 6: Make the gravy and serve

For optional gravy, strain about 1–2 cups of cooking liquid into a saucepan. Bring it to a gentle simmer.

Mix the cornstarch with cold water, whisk it into the simmering liquid, and cook until thickened. Arrange the pork and vegetables on a platter, spoon the gravy over the slices, and garnish with fresh herbs.

Tips for the Best Slow Cooker Pork Loin

• Choose pork loin, not pork tenderloin: Pork loin is a larger, thicker roast and generally needs longer cooking. Tenderloin is much smaller and cooks faster.
• Sear for extra flavor: Before slow cooking, brown the seasoned pork in a hot skillet with a little oil for 2–3 minutes per side. This is optional but adds a delicious roasted flavor.
• Avoid too much liquid: One cup of broth is usually enough because the meat and vegetables release moisture as they cook.
• Don’t overcook: Use a meat thermometer rather than relying on time alone. For whole cuts of pork, the USDA recommends at least 145°F (63°C), followed by a 3-minute rest.
• Slice against the grain: This helps the pork feel more tender.
• Add vegetables in large pieces: Larger chunks of carrots and potatoes are less likely to become mushy.

Delicious Recipe Variations

9

• Honey Garlic Pork Loin: Add 2 tablespoons of honey and an extra clove of garlic to the sauce.
• Apple Herb Pork Loin: Add sliced apples and a pinch of cinnamon for a sweet-savory flavor.
• BBQ Pork Loin: Replace the Dijon mustard and brown sugar with your favorite barbecue sauce.
• Italian Herb Pork Loin: Add Italian seasoning, a little balsamic vinegar, and extra garlic.
• Spicy Pork Loin: Add cayenne pepper or red pepper flakes to the seasoning mix.

What to Serve with Pork Loin

This roast pairs beautifully with:

• Creamy mashed potatoes
• Roasted carrots and green beans
• Steamed broccoli
• Buttered rice or rice pilaf
• Fresh garden salad
• Dinner rolls to soak up the gravy

Storage and Reheating

• Refrigerator: Store leftover pork and vegetables in airtight containers for 3–4 days.
• Freezer: Freeze sliced pork with a little cooking liquid for up to 2–3 months for best quality.
• Reheating: Warm gently in a covered skillet with a splash of broth, or microwave in short intervals until heated through.
• Meal prep: Mix the seasoning in advance and prepare the vegetables ahead of time. Keep raw pork refrigerated until you’re ready to cook it.

Refrigerate leftovers within 2 hours of cooking.

Frequently Asked Questions

Can I put raw pork loin directly into the slow cooker?

Yes. You can season the raw roast and place it directly into the slow cooker. Searing first is optional and mainly adds flavor and color.

Should pork loin be covered with liquid?

No. It does not need to be submerged. The broth provides moisture and creates flavorful juices while the roast cooks.

Why did my pork loin turn out dry?

Pork loin is naturally lean. Cooking it too long can make it dry and firm. Check the internal temperature early and remove it when it reaches 145°F (63°C), followed by a 3-minute rest.

Can I cook pork loin on HIGH?

LOW is preferable for a more forgiving cooking process. If using HIGH, begin checking the temperature earlier because the cooking time varies by appliance and roast size.

Can I make gravy from the slow cooker juices?

Absolutely. Strain the cooking liquid, simmer it in a saucepan, and thicken it with a cornstarch slurry for a quick homemade gravy.

Nutrition Information

Estimated per serving, assuming 8 servings with vegetables but without optional gravy

320

Calories

38 g

Protein

25 g

Carbohydrates

10 g

Fat

3 g

Fiber

620 mg

Sodium

These are estimates; actual values depend on the cut of pork, serving size, broth, and vegetables used.

Printable Recipe Card

thekitchn.com

Slow Cooker Pork Loin

Prep: 15 minutes • Cook: approximately 3–5 hours • Serves: 6–8

Ingredients

• 3–4 lb boneless pork loin roast
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, sliced
• 1 cup chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon apple cider vinegar
• 4 carrots and 1 lb baby potatoes, optional

Instructions

1. Pat the pork dry and rub with olive oil, garlic, brown sugar, and seasonings.
2. Place onion, carrots, and potatoes in the slow cooker, then add the pork.
3. Mix broth, Dijon mustard, and apple cider vinegar. Pour around the roast.
4. Cover and cook on LOW for approximately 3–5 hours, checking the temperature early.
5. Remove the pork when it reaches 145°F (63°C) and rest for at least 3 minutes.
6. Slice against the grain and serve with the vegetables and cooking juices.