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pork loin roast in a crockpot.
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4.22 from 32 votes

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 mins
Cook Time7 hrs
Total Time7 hrs 20 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.


  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.


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