Slow cooker pork loin is a set-and-forget dinner that delivers tender, juicy slices of pork with minimal effort. The slow, moist heat of the crockpot prevents the lean loin from drying out, while a simple spice rub and a touch of liquid create a flavorful, versatile main dish. This recipe is perfect for busy weeknights or a stress-free Sunday supper.
Ingredients
- 1 (2 ½ to 3 lb / 1.1 to 1.4 kg) pork loin roast
- 1 tbsp (15 ml) olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ cup (120 ml) low-sodium chicken broth
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) honey
- 2 cloves garlic, minced
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (for thickening, optional)
Instructions
- Pat the pork loin dry with paper towels. Rub the olive oil over the entire surface.
- In a small bowl, combine salt, pepper, garlic powder, smoked paprika, and dried thyme. Rub this spice mixture all over the pork loin.
- Heat a large skillet over medium-high heat. Sear the pork loin for 2-3 minutes per side, until nicely browned on all sides. This step is optional but adds depth of flavor.
- Place the seared pork loin in the slow cooker.
- In a small bowl, whisk together the chicken broth, soy sauce, Dijon mustard, honey, and minced garlic. Pour this mixture around the pork loin (not directly over the top, to keep the rub intact).
- Cover and cook on LOW for 4 hours, or until the internal temperature of the pork reaches 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for whole cuts of pork).
- Carefully remove the pork loin from the slow cooker and let it rest on a cutting board for 10 minutes before slicing.
- If you want a thicker sauce, skim any excess fat from the liquid in the slow cooker, then transfer the liquid to a small saucepan. Bring to a simmer over medium heat. Whisk in the cornstarch mixture and cook for 2-3 minutes until thickened.
- Slice the pork loin against the grain and serve with the sauce.
Tips
- Don’t overcook: Pork loin is lean and can become dry if cooked too long. Use a meat thermometer and remove it from the slow cooker as soon as it hits 145°F (63°C).
- Substitute broth: If you don’t have chicken broth, use apple juice or cider for a slightly sweet flavor that pairs beautifully with pork.
- Make it ahead: You can sear the pork and mix the sauce the night before. Store them separately in the fridge, then combine and cook the next day.
- Slice correctly: Always slice pork loin against the grain (perpendicular to the muscle fibers) to ensure each slice is tender.
Serving Suggestions
Serve the sliced pork loin with roasted potatoes or mashed potatoes, steamed green beans, or a crisp garden salad. The sauce is excellent spooned over the meat or drizzled on the sides. For a low-carb option, pair with cauliflower mash or roasted Brussels sprouts.
Variations
- Herb-Crusted: Add 1 teaspoon of dried rosemary and 1 teaspoon of dried sage to the spice rub for a more traditional pork flavor.
- Spicy: Add ½ teaspoon of cayenne pepper or 1 teaspoon of chili powder to the rub for a kick.
- Apple and Onion: Place 1 sliced onion and 1 chopped apple in the bottom of the slow cooker before adding the pork. They will soften and flavor the sauce.
- BBQ Style: Replace the soy sauce, mustard, and honey with ½ cup (120 ml) of your favorite barbecue sauce. Cook as directed, then shred or slice.
Storage and Reheating
Store leftover pork loin in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a baking dish with a little broth or sauce, cover with foil, and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also reheat individual portions in the microwave. For longer storage, slice the pork and freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use pork tenderloin instead? Yes, but adjust the cooking time. Pork tenderloin is smaller and leaner, so it will cook faster—check for doneness at 2-3 hours on LOW.
Why is my pork loin dry? The most common reason is overcooking. Pork loin is lean, so it needs to be removed from the slow cooker as soon as it reaches 145°F (63°C). Also, be sure to let it rest before slicing so the juices redistribute.
Can I cook this on HIGH? Yes, you can cook on HIGH for about 2-3 hours, but the result may be slightly less tender. Always rely on the thermometer, not the time.
Do I need to sear the pork first? No, searing is optional but recommended. It adds a rich, caramelized flavor to the meat and helps develop the sauce. If you skip it, the pork will still be juicy and flavorful.
Can I use a pork sirloin roast instead? Yes, pork sirloin roast is a good substitute. It’s slightly leaner, so be extra careful not to overcook it.
What can I use instead of soy sauce? For a gluten-free option, use tamari or coconut aminos. You can also just omit it and add an extra ½ teaspoon of salt.
Related
- Slow and Easy Cooking: A Complete Guide
- Slow Cooker Ham: Easy Crock Pot Recipe
- Slow Cooker Pork Roast with BBQ Sauce Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).