Boneless pork loin roast recipe slow cooker

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This Crockpot Pork Loin Roast absolutely melts in your mouth. A bit sweet, a bit salty, and a lot of great flavor. You’ve never had pork quite like this before! Try it on a sandwich, over potatoes, rice, or grab a fork and eat it straight out of the Crockpot. It’s that good.

Super Easy Crockpot Pork Loin Roast

Did you know that your slow cooker is ideal for cooking a pork loin? It simply comes out perfect every single time! It turns out perfectly tender, and you have enough juices in the pan to make a sauce or gravy to serve with it. It’s perfect for slicing up and serving with some creamy mashed potatoes, but you can even pull it for some delicious pulled pork.

This pork loin roast simply melts in your mouth, it’s a bit sweet from the honey, and salty from the soy sauce. It’s the perfect harmony of sweet and savory! Doused in that gravy made from all the drippings collected from the low and slow cooking; this Crockpot Pork Loin Roast is guaranteed to impress.

What You Need For Crockpot Pork Loin Roast

• Pork loin – I used a 4 pound, tied pork loin roast. This recipe will also work for thinner whole pork loins. Just make sure it all adds up to 3-4 pounds.
• Olive oil – Avocado, safflower, sunflower, grapeseed, vegetable, or canola oils can be used instead.
• Basil – Dried basil works best – fresh basil is very delicate and will have trouble holding up to the long cooking time.
• Soy sauce – I always opt for low sodium to control the salt levels in the dish!
• Honey – Brown sugar or agave will also work!
• Salt – Season to taste. If you’re watching your sodium, the salt can be left out completely since we’re already using soy sauce.
• Cornstarch – The cornstarch is going to help thicken our gravy.

How To Make Crockpot Pork Loin Roast

1. Sear: In a large skillet heat 2 tablespoons of the olive oil and sear the pork on all sides just until it has a nice golden brown color.
2. Mix sauce: In the mean time, in a small bowl, whisk together the garlic, soy sauce, honey, salt, remaining olive oil, water and dried basil.
3. Cook: Place the pork into your Crockpot. Pour the sauce all over the pork. Cook on low for 7-8 hours or on high for 3-4 hours.
4. Make the gravy: Transfer the pork roast to a cutting board and cover with foil while you make the sauce. Let the pork rest for 10 to 20 minutes before cutting it and serving. Leave about 2 cups of liquid in the Crockpot and skim any excess fat from the surface. Whisk the cornstarch with 2 tablespoons of water to make a slurry, then stir into the Crockpot. Cook on high until the sauce thickens.
5. Finish: Cut the pork into thick 1 inch slices or shred it with 2 forks, then drizzle with lots gravy. Serve over mashed potatoes, or with a side a salad. Also great on sandwiches.

What Is The Difference Between Pork Loin And Pork Tenderloin

Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different.

Pork tenderloin is thin and long boneless cut of meat and comes from the muscle that runs alongside the backbone. A pork loin is wide enough that you can cut steak-like pieces from it and comes from the back.

What Is Pork Loin?

Pork loin is also called center loin roast or pork center rib roast. It’s a lean and tender cut that usually has a juicy fat cap. It’s usually much wider and thicker than a pork tenderloin. The pork loin is the muscle that runs along the back of the pig between the back fat and the ribs.

Can I Make This Pork Loin In An Instant Pot?

Absolutely! Follow the instructions as listed in the recipe card below and place the pork loin in the Instant Pot on top of the trivet. Cook on high pressure for 30 minutes. Alternatively, you can sear the pork loin directly in the Instant Pot on the “Saute” function. Let the pressure release naturally, open the lid and remove the pork loin. Turn the Instant Pot to the “Saute” function, add the cornstarch slurry and cook until the sauce thickens.

How Do I Know When My Pork Loin Is Cooked?

Use a meat thermometer to accurately tell if your pork is cooked. Insert a meat thermometer into the center part of the pork and the temperature should read at least 145°F/62.8°C to 160°F/71.1°C.

Some Great Tips

1. Use high heat to sear the pork. Give the pan a few minutes to heat up. A golden-brown sear = flavortown.
2. Low and slow is the best policy for tender pork.
3. Make sure to skim the fat from the liquids in the Crockpot before making the gravy.
4. Use more or less cornstarch slurry when you’re finishing the gravy as per your consistency preference.

Leftovers

Transfer the pork loin to an airtight container and store in the fridge for 3-4 days. Make sure the pork has fully cooled down to room temperature before storing.

To reheat, you can use the microwave or in a skillet over medium heat. Add some gravy to the skillet to avoid having the meat dry out.

Freezing

Make sure the pork has fully cooled down to room temperature before freezing. You can store the pork in an airtight container or sealable freezer bag. It will last 2-3 months frozen.

I suggest letting the pork fully thaw overnight in the fridge before reheating. This will allow you to reheat the pork evenly without drying any of it out.

More Delicious Recipes To Try

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This Crockpot Pork Loin Roast absolutely melts in your mouth. A bit sweet, a bit salty, and a lot of great flavor. You've never had pork quite like this before! Try it on a sandwich, over potatoes, rice, or grab a fork and eat it straight out of the Crockpot. It's that good.

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• ▢

• ▢ 4 tablespoons olive oil divided
• ▢ 4 pound pork loin boneless
• ▢ 6 cloves garlic minced
• ▢ 1 tablespoon dried basil
• ▢ 3 tablespoons soy sauce
• ▢ ½ cup honey
• ▢ ½ teaspoon salt
• ▢ 1 cup water
• ▢ 1 tablespoon cornstarch

• Sear: In a large skillet heat 2 tablespoons of the olive oil and sear the pork on all sides just until it has a nice golden brown color.

• Mix sauce: In the mean time, in a small bowl, whisk together the garlic, soy sauce, honey, salt, remaining olive oil, water and dried basil.

• Cook: Place the pork into your Crockpot. Pour the sauce all over the pork. Cook on low for 7-8 hours or on high for 3-4 hours.

• Make the gravy: Transfer the pork roast to a cutting board and cover with foil while you make the sauce. Let the pork rest for 10 to 20 minutes before cutting it and serving. Leave about 2 cups of liquid in the Crockpot and skim any excess fat from the surface. Whisk the cornstarch with 2 tablespoons of water to make a slurry, then stir into the Crockpot. Cook on high until the sauce thickens.

• Finish: Cut the pork into thick 1 inch slices or shred it with 2 forks, then drizzle with lots gravy. Serve over mashed potatoes, or with a side a salad. Also great on sandwiches.

1. Use high heat to sear the pork. Give the pan a few minutes to heat up. A golden-brown sear = flavortown.
2. Low and slow is the best policy for tender pork.
3. Make sure to skim the fat from the liquids in the Crockpot before making the gravy.
4. Use more or less cornstarch slurry when you’re finishing the gravy as per your consistency preference.
5. Transfer the pork loin to an airtight container and store in the fridge for 3-4 days. Make sure the pork has fully cooled down to room temperature before storing.
6. To reheat, you can use the microwave or in a skillet over medium heat. Add some gravy to the skillet to avoid having the meat dry out.

Serving: 1servingCalories: 437kcal (22%)Carbohydrates: 20g (7%)Protein: 51g (102%)Fat: 16g (25%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 143mg (48%)Sodium: 460mg (20%)Potassium: 892mg (25%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin A: 4IUVitamin C: 1mg (1%)Calcium: 30mg (3%)Iron: 2mg (11%)

Course:Dinner

Cuisine:American

Keyword:crockpot pork loin, crockpot pork loin roast, slow cooker pork loin