Let Me Tell You About My Favorite Pork Loin (A Love Letter to My Slow Cooker)

You know that moment when the whole house smells so good that people start appearing in the kitchen, suspiciously on time for dinner? Yeah, that’s this recipe’s superpower. I started making slow cooker pork loin on those gray, blustery afternoons when I needed my house to feel a bit more inviting (also—less stress at dinnertime, please and thank you!) and it’s basically become my shortcut to family gratitude. One time my cousin tried to get the recipe out of me at a family get-together, but I may have left out one secret ingredient just to keep my crown as reigning pork loin queen. Kidding. (Kind of.)

Why You’ll Love This (At Least, I Think You Will!)

I make this when I’m not in the mood to babysit dinner—just throw it all together and let the magic happen (the slow cooker is basically the only reliable thing in my kitchen some days). My family goes wild for this, especially since the pork turns out so juicy you barely need a knife, except for my uncle, who insists on using his fancy steak knife anyway. If you’re tired of dry pork—or that weird bland flavor some pork loins have, ugh—this recipe will save your reputation. Also, if you ever doubted the power of gravy, wait til you pour that slow cooker sauce over mashed potatoes. Actually, now that I’m thinking about it, I make this when I want guaranteed leftovers—except, somehow there’s never any left.

The Ingredients (With My Highly Opinionated Notes!)

1 (3 to 4 lb) pork loin roast (not tenderloin—they’re not the same, trust me)
1 tablespoon olive oil (though sometimes I just grab canola, no tragedy)
1 tablespoon kosher salt (my grandmother swore by Morton’s, but I use whatever’s on sale)
1 ½ teaspoons black pepper (freshly ground if you remember)
1 teaspoon garlic powder (sometimes I just smash up two fresh garlic cloves—it’s a mood thing)
1 tablespoon dried Italian herbs (oregano and thyme are my go-tos if I’m out)
1 onion, cut into thick wedges (red or yellow, honestly)
2 cups low-sodium chicken broth (I use bouillon in a pinch; no shame!)
1 tablespoon Dijon mustard (or regular yellow if that’s kicking around in the fridge)
2 tablespoons soy sauce (low sodium if you’ve got it, full blast if not)
2 tablespoons brown sugar (white sugar in a hurry, but brown’s better for that caramel thing)
4 carrots, peeled and cut into chunks (sub parsnips if you’re feeling fancy)

What You Do (The “Just Like This” Instructions!)

Start by patting your pork loin dry with a paper towel. Don’t skip this! Rub it down with salt, pepper, garlic powder, and dried Italian herbs. I usually do this right on the cutting board—less mess, more flavor.
Heat a splash of olive oil in a skillet over medium-high heat and sear the pork loin on all sides. Should take about 2-3 minutes per side. This step is worth the extra pan, I promise. The sizzle is half the fun.
Plop the onions and carrots into the bottom of your slow cooker. Place the seared pork right on top.
In a bowl (or a big mug, no need to be fancy), mix together the chicken broth, mustard, soy sauce, and brown sugar. Pour this over everything in the slow cooker. It may look a bit dubious at this point, but trust the process.
Cook on LOW for 6-8 hours, or HIGH for 3-4 hours if you’re in a hurry. I always do LOW (it’s juicier), but honestly, life happens.
Once it’s done, let the pork rest on a cutting board for about 10 minutes before slicing. This is where I always sneak a taste (quality control, right?).
Want gravy? Skim extra fat from the liquid, then simmer in a pan and whisk in a cornstarch slurry (1 tablespoon cornstarch plus 2 tablespoons water) if you like it thick. Or just spoon it straight over the pork, rustic style.

Total Honesty: What I’ve Learned

That searing step really does make things tastier—even though sometimes I skip it if I’m rushed. (It’s still good!)
Resting the pork matters, but if you’re starving, just go ahead and carve. No one will arrest you.
If you use pork tenderloin instead of loin, you’ll need less cooking time. But honestly, it dries out quick, so I don’t recommend swapping unless you love living dangerously.

Pork Loin Experiments (Mostly Successes, with One Fail)

I once swapped the carrots for sweet potatoes and it was pretty delicious
Apple cider instead of chicken broth? Surprisingly nice autumn twist
Experimented with BBQ sauce in place of mustard—don’t do it. Just…don’t

Do You Need Fancy Gear?

I love my battered slow cooker, but my neighbor once made this in a Dutch oven in the oven (low heat, about 300°F for the same time). And if you don’t even have a slow cooker, you could probably use a covered roasting pan. The result’s not exactly the same, but it’s not tragic, either.

How Long Does It Last? (Spoiler: Not Long Enough!)

Store leftovers covered, in the fridge, for up to 3 days—though honestly, in my house, it never lasts more than a day! The flavors get even better after a night in the fridge. I sometimes eat the cold slices right out of the container—don’t judge!

Personal Favorite Ways to Serve

I’m a mashed potatoes-and-gravy sort of person, but it’s good on a toasted bun the next day, too. Or with steamed green beans and a pile of those little dinner rolls—for true comfort food vibes. Every so often I add a spoonful of sauerkraut because my dad says it’s “true Midwestern style.”

Lessons Learned (The Pro Tips I Wish I Knew Earlier)

I once tried rushing the searing step—didn’t turn out as flavorful. Actually, slower is definitely better here.
Don’t overcook! Pork loin is pretty forgiving, but cooking it past 8 hours makes it a bit chalky, I think.
Oh, and if you slice before it rests, all those juices run away and you’ll feel a bit silly (ask me how I know).

FAQs from Friends (and One from My Mailman, Apparently)

Can I use pork tenderloin instead? You can, but it cooks faster and is way leaner. Kinda risky—keep an eye on it if you try.
What about adding potatoes? Go for it! I just toss them in around the pork, cut into big chunks. Yukon Golds work best, but honestly, any old spud will do.
Is it okay to skip the searing part? You can skip it. The flavor’s a bit less deep, but on a busy Tuesday, who’s judging?
Could I make the gravy ahead? Yes, it thickens nicely after sitting, too—just reheat gently.
Can I freeze leftovers? No problem! Slice, wrap tight, then thaw overnight in the fridge, though sometimes it’s a bit drier after freezing. Still makes an excellent sandwich filling.
The liquid looked weird when it was done—did I mess up? Not at all! Just give it a good whisk or strain if you like it smooth. Sometimes the onions sort of melt out, but that’s half the charm.

And that’s the end of my slow cooker pork loin manifesto! Oh—before I forget, once I dropped a carrot slice behind the counter and didn’t find it til winter. Don’t recommend. Anyway—enjoy dinner!

Slow Cooker Pork Loin