Crockpot Pork Loin Roast
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.
Prep Time20 minutes mins
Cook Time7 hours hrs
Total Time7 hours hrs 20 minutes mins
Course: Dinner
Cuisine: American
Keyword: crockpot pork loin, crockpot pork loin roast, slow cooker pork loin
Servings: 8
Calories: 437kcal
- 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.
- 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.
Serving: 1serving | Calories: 437kcal | Carbohydrates: 20g | Protein: 51g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 143mg | Sodium: 460mg | Potassium: 892mg | Fiber: 1g | Sugar: 18g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg