Main, Meat, Slow Cooker

Slow Cooker Pork Loin & Gravy

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Do you ever wonder how some people seem to throw together a top tier meal for dinner after working and taking care of their families all day? Secret: crock pot. Or they’re superheroes. Either way, you too can have it all. This pork loin recipe is so easy to make in the slow cooker after a few minutes of prep in the morning. It’s simple enough for any weeknight and has the flavor and elegance combo to serve to guests any time you’re feeling it.

The key to this pork loin is searing it before placing it in the slow cooker. It’s a small extra step that pays off in a big way, with both a crispier outer texture even after slow cooking all day, and extra flavor for the loin and gravy.

Start by gathering the ingredients and cutting the pork loin in half to fit in the slow cooker. I recommend using a pork loin instead of pork tenderloin, as tenderloin is a thinner, leaner cut of meat that doesn’t hold up as well in a slow cooker compared to being grilled or pan seared. Pork loins are generally much larger, and have a membrane of fat on one side. Trim the fat off of the loin before proceeding to the next step.

Sprinkle both sides of the pork loin halves with the salt, pepper, and italian seasoning. Make sure to pat it in on all sides, then heat a large skillet with olive oil before searing.

Sear the pork loin halves on all sides about 5-6 minutes each, until golden brown on each side. Don’t forget the ends of each piece of pork. Searing helps lock in the moisture before slow cooking, provides a crispier outer texture and enhances the flavor of the pork loin when cooking.

While the pork loin halves are searing, whisk together the olive oil, chicken broth, soy sauce, balsamic vinegar, brown sugar, and minced garlic in a small mixing bowl. Set aside the rosemary sprigs to add to the crockpot before cooking. You can use chicken bouillon and one cup of water to substitute for chicken broth as well.

Spray the inside of the slow cooker insert with cooking spray to prevent burning, or wipe it down with olive oil. Place both seared pork loin halves in the slow cooker, then pour in the chicken broth mixture. Once the broth mixture has been added, turn the pork loin halves to coat in the mixture and add the rosemary sprigs. Cover the slow cooker and cook on High for four hours or Low for eight hours.

Once the cooking time is finished, remove the pork loin halves from the slow cooker and place on a plate or cutting board to rest. It’s important to let the pork loin rest before slicing it to serve; this locks in the juices to prevent it from drying out, and makes it easier to slice when serving.

Cover the pork loin with aluminum foil to keep warm and pour the broth mixture in the slow cooker in a saucepan with one tablespoon of butter, straining out any pork fat pieces and the rosemary sprigs when pouring. Heat the saucepan on medium heat until it reaches a simmer and the butter has melted. While the sauce is simmering, whisk together the cornstarch and cold water in a small bowl, then add to the sauce mixture. Cook for one additional minute until it starts to thicken into gravy, then remove it from the heat.

Slice the pork loin into one-inch slices and serve with the finished gravy. This recipe is perfect with a side of mashed potatoes and greens or a fresh salad. Feel free to let me know how it turns out!


Slow Cooker Pork Tenderloin

Course: DinnerDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking Time

8

hours

Ingredients

  • 3 tablespoons olive oil, divided use

  • 5-6 lb boneless pork loin

  • 1/2 tsp. salt

  • 1/2 tsp. black pepper

  • 2 tsp. Italian seasoning

  • 1 cup chicken broth

  • 1/4 cup soy sauce

  • 2 Tbsp. balsamic vinegar

  • 2 Tbsp. brown sugar

  • 1 Tbsp. minced garlic

  • 1-2 sprigs fresh rosemary

  • Gravy:
  • 2 Tbsp. cornstarch

  • 1/4 cup cold water

  • 1 Tbsp. butter

Directions

  • Trim the pork loin from any excess fat, and cut in half if needed to fit in the slow cooker. Sprinkle with salt, pepper, and italian seasoning.
  • Heat two tablespoons in a large skillet in a pan over medium high heat. Sear the pork for 5-6 minutes per side, or until golden brown.
  • Spray the slow cooker insert with nonstick cooking spray or wipe down with olive oil. Place pork in slow cooker and pour remaining juices from skillet on top.
  • In a small bowl, whisk together the chicken broth, soy sauce, balsamic vinegar, brown sugar, and minced garlic, and remaining olive oil. Pour sauce over pork and turn to fully coat.
  • Add rosemary sprigs to slow cooker and cover. Cook on Low for 8 hours, or High for 4 hours.
  • Remove the pork from the slow cooker and place on a plate to rest for at least 5-10 minutes before slicing. Cover to keep warm.
  • Pour juices from the slow cooker into a small saucepan, straining out excess fat and rosemary sprigs. Add one tablespoon butter and heat the saucepan over medium heat, stirring and brining sauce to a simmer.
  • In a small bowl, whisk cornstarch with 1/4 cup of cold water. Add the cornstarch to the saucepan and continue to stir about one minute until thickened. Remove from heat.
  • Slice pork loin and serve with gravy. Top with parsley or serve with mashed potatoes if desired.

Notes

  • Searing the pork loin before slow cooking provides the best flavor for the pork and gravy.

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