• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Dinner Crockpot Pork
4.6 from 32 votes

Crockpot Pork Loin Roast

Jump to RecipePrintRate
By: Joanna Cismaru •1/12/23 25 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for 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.

sliced pork loin roast on a bed of mashed potatoes.
Table of Contents Open
  • Super Easy Crockpot Pork Loin Roast
  • What You Need For Crockpot Pork Loin Roast
  • How To Make Crockpot Pork Loin Roast
  • What Is The Difference Between Pork Loin And Pork Tenderloin
  • What Is Pork Loin?
  • Can I Make This Pork Loin In An Instant Pot?
  • How Do I Know When My Pork Loin Is Cooked?
  • Some Great Tips
  • Leftovers
    • Freezing
  • More Delicious Recipes To Try
  • Crockpot Pork Loin Roast
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

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

overhead shot of ingredients needed to make pork loin roast in the crockpot.
  • 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

detailed process shots showing how to make pork loin roast in the crockpot.
  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.
pork loin roast in a crockpot.

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.

pork loin roast that was made in a crockpot sliced on a cutting board.

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.

pouring sauce over pork loin roast on a bed of mashed potatoes.

More Delicious Recipes To Try

  • Honey Garlic Pork Loin
  • Cranberry Pork Roast
  • Greek Pork Loin Ribs and Potatoes Sheet Pan Dinner
  • Rosemary Garlic Pork Roast
  • Pork Loin Roast
  • Apple Stuffed Pork Loin
  • Crockpot Cuban Style Pork Tenderloin

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.

pork loin roast in a crockpot.
Print
4.60 from 32 votes

Crockpot Pork Loin Roast

Prep 20 minutes
Cook 7 hours
Total 7 hours 20 minutes
Rate Recipe
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.
8

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 

  • 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.

Equipment

  • 12-inch Cast Iron Skillet
  • 6-Quart Programmable Slow Cooker

Notes

  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.

Nutrition Information

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%)
© Author Jo

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

pork loin roast in a crockpot.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 240
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

25 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Patty
Patty
Posted: 1 year ago

5 stars
Made this yesterday, YUMMY. Used 4 pound loin and cooked on low for 7 hours on low. I probably could have done 6 hours since temp was 155 but it was still moist and delicious! Thanks 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Patty
Posted: 1 year ago

My pleasure, so glad you liked it! 🙂

0
Reply
Laura Morrow
Laura Morrow
Posted: 1 year ago

I love this recipe… thank you for all the hard work you do… I have used a number of your recipes and all are great.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Laura Morrow
Posted: 1 year ago

Thank you! 🙂

0
Reply
Michelle
Michelle
Posted: 6 years ago

Hi Jo,

Could this work with beef brisket boneless?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Michelle
Posted: 6 years ago

Hi Michelle, I haven’t actually tried this with beef brisket so I can’t tell you for sure, but I think it might work, cooking time may differ.

0
Reply
Michelle
Michelle
Reply to  Joanna Cismaru
Posted: 6 years ago

No worries Jo, I’ll try it and let you know how it turns out 🙂

0
Reply
Michelle
Michelle
Reply to  Michelle
Posted: 6 years ago

Well Jo…it turned out really yummy! Cooked on high for 5 hours. Brisket turned out so soft, my son loved it! Did a few substitutions due to unavailable ingredients 🙂

Kecup manis – honey, dried mixed herbs – basil, grated mainland Colby cheese – parmesean, and I added a sliced onion and chopped garlic which I fried whilst searing the brisket and put in bottom of the slow cooker.

Next time I will use pork and your recipe and see the difference in taste.

Thanks for your recipes, great blog!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Michelle
Posted: 6 years ago

Thanks Michelle, glad it turned out!

0
Reply
Niquette
Niquette
Posted: 7 years ago

Do you think this recipe would work with a pork loin?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Niquette
Posted: 7 years ago

Sure but you might have to reduce the cooking time.

0
Reply
DD
DD
Reply to  Niquette
Posted: 1 year ago

5 stars
This IS a pork loin recipe!

1
Reply
Joy
Joy
Posted: 7 years ago

I’m making your parmesan/honey roast now. I have the time to let it cook longer at the lower setting. Is it better to cook this at the lower setting.

Generally, if one has the time, what’s the theory on settings. BTW I love your blog. I’ve made the parmesan chicken as well the orzo lemon asparagus side dish (love love love).

Can’t rate recipe yet. Hoping to get answer soon. I have put on lower setting.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joy
Posted: 7 years ago

Hi Joy!
Thank you so much for your kind words. My feeling is that it’s better to cook on the lower setting as much as you can since most dishes benefit from slower cooking, bringing out flavors. I’d love to hear how you like this recipe.

0
Reply
Joy
Joy
Reply to  Joy
Posted: 7 years ago

Jo, I just realized I messed up. When I made the sauce, I left out the salt, olive oil, garlic powder and water — egad I can’t follow instructions anymore. At this point I’m 3 1/2 hours into cooking it at low and have now added what I left out. It sure looks like it shrank — that’s why I looked at instructions again. Hope this works —

BTW in your listing of the first set of ingredients, the last one is for 2 TB olive oil again. 2 TB was also listed after garlic powder further above. Am I supposed to add 2TB again but I don’t see directions where it should go — or not. Wish me luck. I’m so mad.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joy
Posted: 7 years ago

Yeah you need 4 tbsp of olive oil together, 2 for searing the pork first, and 2 for using in the mixture with the Parmesan cheese, honey, etc. I hope it turns out, hope you don’t waste a nice pork roast. 🙁

0
Reply
Joy
Joy
Reply to  Joanna Cismaru
Posted: 7 years ago

Yes, thankfully I did that right. Maybe you might want to post the 1st 2 TB olive oil listing right after the pork roast listing. Your directions were clear for dummies like me but that would help. Thanks for your prompt response.

Just one question — if I had followed the directions correctly, would the roast have shrunk much?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joy
Posted: 7 years ago

Fix the list of ingredients. You’re cracking me up here. How much exactly did you roast shrink? 🙂 It will shrink a bit, only because if it has some fat on it, the fat will render, but are we talking like 50% shrinkage? 🙂

0
Reply
Joy
Joy
Reply to  Joy
Posted: 7 years ago

Maybe it’s 80% of it’s original size? I’ll finish it out at the low setting for total 7 hours. Maybe moisture will sink in. And . . .

Maybe I’ll have a happy accident but I suspect it might be on the dry side. Luckily the sauce might save the day. That looks great!

If not, like you, I have 3 dogs (2 Boxers, ! Tramp type) who enjoy all my mistakes.

This was one big Senior moment! Thanks for your help.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joy
Posted: 7 years ago

My dog would be a happy camper in your house if you screwed this up! 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joy
Posted: 7 years ago

I wouldn’t worry about it too much, it should be fine. 🙂

0
Reply
Darlene
Darlene
Posted: 7 years ago

This looks so incredibly yummy!!! I see that the parmesean is a star ingredient, however, I’m dairy free per doctor’s orders. Do you think this would this still be yummy without it?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Darlene
Posted: 7 years ago

You can still make it without the parmesan cheese, but you’re right it is the star ingredient, so it will change the crust of the pork a little bit, perhaps you could use different seasonings to make it more flavorful.

0
Reply
Justine@CookingandBeer
Justine@CookingandBeer
Posted: 8 years ago

Ahh, you had me at “crockpot.” This looks absolutely delicious and perfect for a weeknight, and that doggie! By far the cutest thing I’ve seen all day!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Justine@CookingandBeer
Posted: 8 years ago

She appreciates the compliment 🙂

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz