Slow Cooker Pork Loin
- By Amy Dong
- Updated Apr. 1, 2024
This Slow Cooker Pork Loin is perfect for those busy work days. Tender, juicy, and covered in a mouthwatering gravy – you’d think this meal was hard to make, but it’s so easy!
In This Article
- Video: Watch Us Make This Recipe
- Why This Recipe Stands Out
- Pork Loin vs. Pork Tenderloin
- Key Recipe Ingredients
- Substitutions And Variations
- Step-By-Step Recipe Instructions
- How To Prep Ahead
- What To Serve With Slow Cooker Pork Loin
- Commonly Asked Questions
- Did you make this?
- Slow Cooker Pork Loin Recipe
- More To Cook And Eat
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Video: Watch Us Make This Recipe
Why This Recipe Stands Out
Sometimes on those crazy weeknights, it can be hard to carve out enough time to make dinner. This Slow Cooker Pork Loin effortlessly solves this dilemma. Here’s you’ll love this recipe:
- Tender, Never Dry: No fear of this pork loin getting dry! The slow-cooker is an expert at cooking meats low and slow to keep them tender and flavorful like with this super tender, smoky Kahlua Pork Recipe.
- Saucy Gravy: We reserve the drippings from this meal to make a super simple gravy that truly elevates this dish to the next level.
- Super Easy: One thing we love about our favorite slow cooker meals is how hands-off they are. You just throw everything together in the morning and come home to a hearty meal cooked to perfection!
- Meal-Prep: Because one roast can feed 8-10 hungry people, this works as a perfect meal prep recipe.
Pork Loin vs. Pork Tenderloin
Pork Loin (also called center cut roast or pork center rib roast) is a large cut of meat taken from the pig’s back. It has a thick layer of fat that makes it really good for low-and-slow cooking methods, which is why we love it in this recipe.
Pork Tenderloin, on the other hand, is a leaner, smaller cut of meat along the back of the pig. It’s surrounded by a thin membrane (silver skin) that needs to be cut off before cooking, because it’s too tough to eat. Tenderloin also, usually costs a little more than pork loin.
Key Recipe Ingredients
- Pork Loin – We use a 3 lb. pork loin – not to be confused with pork tenderloin.
- Spice Rub – A spice rub with garlic powder, onion powder, ground ginger, dried thyme, Kosher salt, and fresh-cracked black pepper brings amazing flavor to the meat and gravy.
- Chicken Broth – This makes the perfect base for our gravy and helps keep the pork extra tender.
- Soy Sauce – We love adding this surprise ingredient to dishes when we want that perfect burst of umami flavor.
Substitutions And Variations
Here are a few variations to try out with this recipe:
- Add Vegetables: Try chopping up some carrots, onions, potatoes, mushrooms, or celery and throwing them in the Crock-Pot with the pork loin for a full meal.
- Replace Cornstarch: If you’re out of cornstarch, and need a quick replacement, no worries! Potato starch, all-purpose flour, tapioca flour, and rice flour can all be used to thicken the gravy. Just whisk in one tablespoon of your substitute at a time until the gravy reaches the right consistency.
- Garnish: We love adding fresh herbs like thyme, rosemary, parsley, and sage on the pork loin. They add a perfect pop of color and flavor.
Step-By-Step Recipe Instructions
- Mix all spices in a bowl and set aside.
- Pat spice rub all over pork loin.
- In oiled skillet, brown pork loin on all four sides.
- Transfer pork loin to slow cooker and add chicken broth, lemon juice, and soy sauce.
- Cook on low for 7-8 hours. When finished, base pork loin and set aside to rest.
- Pour all the liquids into a saucepan and add dissolved cornstarch. Simmer and stir until the gravy thickens. Pour gravy on sliced pork loin and enjoy!
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at some of our favorite tips and tricks to make this meal even easier:
- Let it Thaw: If your pork loin is frozen, be sure to defrost it in the fridge a few days ahead of time. Because pork loin is generally a thicker roast, it takes time to defrost thoroughly.
- Mix Dry Rub: Feel free to make the dry rub mixture ahead of time. Simply combine the seasonings and keep them in an airtight container until ready to use.
- Load Slow Cooker: It takes less than 30 minutes to throw everything into the slow cooker the night before. That way you can just take the fully packed slow cooker out in the morning and plug it in before heading to work.
What To Serve With Slow Cooker Pork Loin
Potatoes
- Quite possibly our favorite side to serve with pork loin is this quick and easy Instant Pot Mashed Potatoes recipe.
- We love baking these extra crispy Smashed Potatoes for a super flavorful, satisfying side to any meal.
Rice
- For a healthy starch side to pork loin, try making this Wild Rice Pilaf with Brussel sprouts and baby carrots.
- Need an extra speedy side for this dish? Instant Pot Brown Rice and Instant Pot Jasmine Rice both pair perfectly with this dish and are ready in no time.
Vegetables
- This Perfect Air Fryer Broccoli Recipe makes broccoli just right – tender with crispy edges.
- When we have a little more time on our hands, we love serving these Roasted Brussels Sprouts with Butternut Squash or this Kale Brussel Sprouts Salad with Honey Mustard Dressing alongside this dinner.
Commonly Asked Questions
Slow cooker pork loin will keep well in an airtight container in the fridge for up to 3 days and in the freezer for up to 3 months.
Yes! Just note that the cooking time will be much shorter as pork tenderloin is a significantly smaller cut of meat. We recommend about 4 hours for tenderloin.
If you have a meat thermometer, you’ll know it’s done when it reaches at least 145F. If you don’t have a thermometer you can tell by poking the loin with a fork or knife. When it’s fork tender and the juices come out clear, it’s done. Note that the pork loin will continue to cook while it’s resting. So, make sure not to overcook it in the Crock-Pot.
This recipe can easily become gluten-free if you replace the soy sauce with Tamari and make sure your chicken broth has no gluten added.
Technically no, but we really suggest not skipping this step. It creates a nice crust on the pork loin that really contributes to its flavor when it’s done. You won’t regret it!
No, since pork loin is a leaner cut of meat it will actually get dry if overcooked. We like to check it at 7 hours and really watch it so it doesn’t overcook.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Slow Cooker Pork Loin
Ingredients
- 3 lb pork loin, cut little slits all around the pork
- 1 ½ teaspoons garlic powder
- ½ teaspoon ground ginger
- 1 ½ teaspoons onion powder
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons vegetable oil
- 2 cups chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce, regular strength
- 3 tablespoons cornstarch, completely dissolved in 3 TB water*
- salt and pepper to taste
Instructions
- In a small bowl, whisk together garlic powder, ground ginger, onion powder, salt, thyme, and pepper. Rub seasoning all over the entire surface of pork loin. Do not trim pork loin, as it needs a bit of fat for a tender result.
- Heat oil in a large skillet until very hot. Brown pork loin on all 4 sides, a few minutes per side.
- Transfer pork loin to slow cooker. Add chicken broth, lemon juice, and soy sauce. Pour over the pork. Cover and cook on low for 7-8 hours.
- When finished, baste pork loin and transfer the pork to a plate and keep warm.
- Pour all the liquid from the slow cooker into a sauce pan. Add dissolved corn starch. Stir well. Cook on medium heat, stirring constantly, until sauce turns thick and gravy-like. Season with additional salt and pepper, if desired.
- Serve warm pork loin with gravy.
Equipment
Notes
- It’s important that cornstarch is fully dissolved in water prior to using in recipe. There should be no white spots or streaks that remain. It should have somewhat of a “chocolate milk” appearance (even miniature cornstarch bits that aren’t fully dissolved will result in a lumpy gravy, which we don’t want.)
- This recipe is written for pork loins. If you’re using the smaller cuts of pork tenderloins, reduce cook time to about 4 hours.
- Don’t forget to cut slits in the pork loin before cooking. This will allow any fat on the outside as well as the broth mixture to really penetrate the meat leaving it extra tender and flavorful.
- Pat the pork loin dry with some paper towels before rubbing on the spices to help them stick better.
- Gluten-Free: Use tamari soy sauce for a gluten-free dish.
Nutrition (per serving)
More To Cook And Eat
- Crockpot Cranberry Barbeque Pulled Pork – This pulled pork recipe makes for a fork-tender, mouthwatering meal bursting with sweet and tangy flavors.
- Perfect, Smoky Pulled Pork – We used to think you couldn’t have a perfectly smoky pulled pork without a smoker, but this slow-cooker recipe proved us wrong.
- Sheet Pan Roast Pork Tenderloin – This roast pork tenderloin is made with potatoes and veggies so you can have a super delicious, healthy meal with just one pan!
- Tender Pork Ragu – A tender cut of pork is cooked in crushed tomatoes, red wine, onions, and garlic for the ultimate flavor.