Crockpot Pork Loin Roast
This post may contain affiliate links. Please read my disclosure policy.
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.
Before You Start
- Sear for Flavor: Searing the pork before slow cooking locks in the juices and adds a delicious golden crust. Don’t skip this step!
- Choose the Right Pork: A boneless pork loin works best for this recipe, but you can also use pork shoulder for a fattier, more tender result.
- Adjust the Sweetness: Feel free to tweak the honey amount to suit your taste. If you prefer less sweetness, reduce the honey slightly.
- Low and Slow: Cooking on low heat for 7-8 hours yields the most tender meat. If you’re short on time, you can cook on high, but low is best.
- Prepare for Leftovers: This recipe makes enough for leftovers, which are perfect for sandwiches or adding to salads the next day.
Ingredients You’ll Need
- 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.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the 4-pound boneless pork loin on all sides until it has a nice golden brown color. Searing seals in the juices and adds a flavorful crust to the pork.
In a small bowl, whisk together 6 cloves of minced garlic, 3 tablespoons of soy sauce, ½ cup of honey, ½ teaspoon of salt, remaining 2 tablespoons of olive oil, 1 cup of water, and 1 tablespoon of dried basil. Place the seared pork loin into your Crockpot. Pour the sauce all over the pork, making sure it’s well coated. Cook on low for 7-8 hours or on high for 3-4 hours.
Once the pork is cooked, transfer it to a cutting board and cover with foil. Let it rest for 10 to 20 minutes before slicing. Meanwhile, leave about 2 cups of liquid in the Crockpot and skim off any excess fat. In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the Crockpot and cook on high until the sauce thickens into a gravy.
How To Serve
When I make this pork loin roast, I love pairing it with sides that complement its rich flavors. Here are some ideas to complete your meal:
Mashed Potatoes
Easy Coleslaw
Easy Cornbread Recipe
Creamy Polenta
Frequently Asked Questions
Can I use a pork shoulder instead of a pork loin?
Yes, you can substitute pork shoulder for the pork loin. Pork shoulder has more fat, which makes the meat even more tender and flavorful when slow-cooked.
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.
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.
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 store leftovers?
Let the pork cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Can I freeze the cooked pork loin roast?
Absolutely! Place the cooled pork and gravy in freezer-safe containers or bags, removing as much air as possible. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Delicious Pork Recipes
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Crockpot Pork Loin Roast
Video
Ingredients
- 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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- 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.
- In the mean time, in a small bowl, whisk together the garlic, soy sauce, honey, salt, remaining olive oil, water and dried basil. 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.
- 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.
- 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.
Notes
- Use high heat to sear the pork. Give the pan a few minutes to heat up. A golden-brown sear = flavortown.
- Low and slow is the best policy for tender pork.
- Make sure to skim the fat from the liquids in the Crockpot before making the gravy.
- Use more or less cornstarch slurry when you’re finishing the gravy as per your consistency preference.
- 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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
