Pork Loin Crockpot – Tender, Flavorful, and Easy

This Pork Loin Crockpot recipe is the kind of dinner that practically makes itself and tastes like you worked all day. It’s juicy, well-seasoned, and perfect for busy nights or lazy weekends. The slow cooker does the heavy lifting, and you get a tender roast with rich, savory gravy.

Serve it with mashed potatoes, rice, or roasted veggies, and you’ve got a comforting meal that everyone will want seconds of.

What Makes This Recipe So Good

• Hands-off cooking: Toss everything in the slow cooker and let it do the work. It’s ideal for weeknights.
• Incredibly tender: Slow cooking keeps pork loin moist and juicy, especially when paired with a simple herb rub and broth.
• Family-friendly flavor: Classic herbs, garlic, and a touch of sweetness create a well-balanced, crowd-pleasing taste.
• Easy pan gravy: The drippings turn into a silky gravy with just a little cornstarch. It ties the whole meal together.
• Flexible: Works with apples, onions, or root veggies.

  Swap seasonings to match your mood.

What You’ll Need

• 2.5–3.5 lb pork loin roast (not tenderloin; look for a uniform, lean roast)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar or honey (optional, for balance)
• 1 medium onion, sliced
• 3–4 garlic cloves, smashed
• 1 cup low-sodium chicken broth (or apple cider for a sweeter profile)
• 1 tablespoon Worcestershire sauce (optional, for depth)
• 2 tablespoons cornstarch + 2 tablespoons cold water (for slurry)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Pat dry and season: Pat the pork loin dry with paper towels. In a small bowl, mix salt, pepper, garlic powder, onion powder, thyme, rosemary, and brown sugar or honey. Rub the pork with olive oil, then coat it evenly with the seasoning blend and Dijon mustard.
2. Layer aromatics: Place the sliced onion and smashed garlic cloves in the bottom of the slow cooker to create a flavorful bed.
3. Add liquids: Pour the chicken broth and Worcestershire sauce around (not over) the pork to keep the rub in place.
4. Cook low and slow: Cover and cook on LOW for 6–8 hours or HIGH for 3.5–4.5 hours, until the internal temperature reaches 145°F in the thickest part.

   Avoid overcooking; pork loin is lean and can dry out.
5. Rest the roast: Transfer the pork to a cutting board, tent with foil, and let it rest for 10–15 minutes. This keeps juices inside.
6. Make the gravy: Strain or skim excess fat from the cooking liquid, then transfer 2 cups of the liquid to a small saucepan. Bring to a simmer.

   Stir together cornstarch and cold water, then whisk into the simmering liquid until thickened, 1–2 minutes. Taste and adjust seasoning.

7. Slice and serve: Slice the pork loin against the grain. Spoon gravy over the top and garnish with fresh parsley.

   Serve with mashed potatoes, steamed green beans, or roasted carrots.

Storage Instructions

• Refrigerator: Store sliced pork and gravy in airtight containers for up to 4 days. Keep gravy separate if possible.
• Freezer: Freeze in meal-sized portions with some gravy for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently in a covered skillet over low heat with a splash of broth or gravy until heated through.

  Avoid high heat to prevent drying out.

Health Benefits

• Lean protein: Pork loin is a lean cut, offering high-quality protein with less saturated fat compared to many other roasts.
• Vitamins and minerals: Pork contains B vitamins (especially B6 and B12), zinc, and selenium, which support energy, immune function, and muscle repair.
• Controlled sodium: Using low-sodium broth and seasoning at home helps keep sodium levels in check.
• Balanced plate: Pair with fiber-rich sides like vegetables and whole grains for a satisfying, nutrient-dense meal.

Common Mistakes to Avoid

• Confusing loin with tenderloin: They’re different cuts. Tenderloin is much smaller and cooks faster. For this recipe, choose a pork loin roast.
• Overcooking: Going far past 145°F will dry out the meat.

  Use a meat thermometer and aim for 145°F, then rest.
• Skipping the rest: Cutting too soon releases juices. Resting keeps the pork moist and flavorful.
• Pouring liquids over the rub: Add broth around the meat, not on top, so the seasoning sticks and builds a crust.
• Neglecting aromatics: Onion and garlic add big flavor to the cooking liquid and the final gravy. Don’t skip them.

Variations You Can Try

• Apple and onion: Swap half the broth with apple cider.

  Add sliced apples with the onions for a sweet-savory combo.

• Smoky BBQ: Rub with smoked paprika and chili powder. Finish with your favorite BBQ sauce and serve with cornbread and slaw.
• Herb butter finish: Whisk a tablespoon of cold butter into the hot gravy at the end for extra gloss and richness.
• Veggie add-ins: Add carrots and baby potatoes to the slow cooker. Place them under the pork so they cook evenly.
• Garlic lemon: Add lemon zest to the rub and a splash of lemon juice to the broth for a brighter flavor.

FAQ

Can I sear the pork loin before slow cooking?

Searing isn’t required, but it adds a deeper flavor and a nice crust.

If you have time, heat a little oil in a skillet and brown the pork on all sides before placing it in the slow cooker.

How do I keep pork loin from drying out in the crockpot?

Use enough liquid, cook on LOW when possible, and pull it as soon as it hits 145°F. Rest the meat before slicing and serve with gravy to lock in moisture.

Can I use pork tenderloin instead of pork loin?

Pork tenderloin cooks much faster and may dry out in a long slow cook. If you use it, reduce the time and check for doneness around 2–3 hours on LOW.

Is it safe to cook from frozen?

It’s best to thaw pork in the refrigerator before slow cooking for even cooking and food safety.

Cooking from frozen can keep the meat in the temperature danger zone too long.

What can I use instead of cornstarch for the gravy?

You can use flour. Whisk 2 tablespoons flour with 2 tablespoons melted butter to make a roux, then cook it with the hot drippings until thickened.

What sides go well with this recipe?

Mashed potatoes, roasted carrots, green beans, buttered noodles, rice, or a simple side salad all pair nicely with the pork and gravy.

How do I know if my pork is done without overcooking?

Use an instant-read thermometer. Insert it into the thickest part of the roast; when it reads 145°F, remove the pork and let it rest.

Final Thoughts

This Pork Loin Crockpot recipe is simple, reliable, and full of flavor.

The meat turns out tender, the gravy is rich, and the whole process is low effort. Keep it classic with herbs and onions, or try one of the variations to switch things up. Either way, you’ll have a comforting dinner with minimal fuss and maximum payoff.