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.
What You Need For Crockpot Pork Loin Roast
- 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
- 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.
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.
Some Great Tips
- 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.
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.
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Crockpot Pork Loin Roast
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
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.
Recipe 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.
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 🙂
My pleasure, so glad you liked it! 🙂
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.
Thank you! 🙂
Hi Jo,
Could this work with beef brisket boneless?
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.
No worries Jo, I’ll try it and let you know how it turns out 🙂
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!
Thanks Michelle, glad it turned out!
Do you think this recipe would work with a pork loin?
Sure but you might have to reduce the cooking time.
This IS a pork loin recipe!
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.
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.
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.
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. 🙁
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?
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? 🙂
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.
My dog would be a happy camper in your house if you screwed this up! 🙂
I wouldn’t worry about it too much, it should be fine. 🙂
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?
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.
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!
She appreciates the compliment 🙂