Crock Pot Pork Loin Roast

My crock pot pork loin roast recipe is simple, but so delicious. You can set up your pork loin in the slow cooker and forget about it, come home to the perfect dinner recipe! It’s an easy recipe, but sure to be a family favorite- even for your picky eater!

pork loin surrounded by cooked onions and gravy


Our whole family loves cooking pork of all kinds, but pork tenderloin recipes are one of our favorites. And when you serve it with a side of mashed potatoes… it’s perfection.

Pork Loin vs Pork Tenderloin

Pork loin is a large, long cut of meat from the back of the animal. It is a little flat and varies in size based on the size of the animal. It is relatively inexpensive, very flavorful, and lends itself perfectly to recipes like this one- low and slow with a lot of moisture.

Pork tenderloin and pork loin are often used interchangeably and most people don’t realize there is a main difference, but there is.

The tenderloin also comes from the back, right along the backbone, and is long, but is smaller, more cylindrical, and naturally more tender. Most tenderloins are only about 1 pound, but many are tied together to form a large bundle that might resemble a loin.

You can use either for this recipe, but we do suggest it is a full 2 pounds or more (preferably closer to 3 pounds), so if you opt for tenderloins, go ahead and tie two together using butcher’s twine so they are about the same thickness.

sliced pork on a plate with cauliflower
Pictured with Garlic Parmesan Cauliflower


The simple ingredients for this slow cooker pork loin recipe are easily found at any grocery store. Aside from the cut of meat itself, the rest of the ingredients are generally kitchen staples.

  • Boneless Pork Loin – Or two smaller tenderloins tied together as discussed above.
  • Seasonings – I use a combination of garlic powder, ground ginger, dried thyme, coarse Kosher salt, ground black pepper
  • Oil – I recommend using vegetable oil instead of olive oil since it has a higher smoke point and it’s used for browning.
  • Apple juice – some recipes I’ve seen call for apple cider vinegar, but I like the sweetness to help balance unami and acidic flavors.
  • Worcestershire Sauce – Worcestershire adds a bold richness that few sauces can offer. A little goes a long way.
  • Brown sugar – following along with the “sweet” element, the brown sugar also gives a rich flavor to your pork.
  • Yellow Onion – The onion helps to flavor not only the crockpot pork roast, but the sauce that it cooks in too! Yellow Spanish onions or white onions can be used.
  • Cornstarch – When mixed with water, it creates a cornstarch slurry which is used to help thicken the sauce, otherwise it will be soupy.
angle look at sliced pork on a serving platter

How to Make Pork Loin in the Crock Pot

Because it is made in the slow cooker, it is an ideal meal for busy weeknights. Lean cuts of pork are also well suited because the crockpot seals in juices, helping to keep it moist while cooking at a consistently low temperature.

  1. Combine the seasonings in a small bowl.
  2. Rinse the pork, and then pat dry with a paper towel. Having a super dry piece of meat will ensure we get a good brown, it also helps the spice mixture stick.
  3. Once rinsed and patted dry, rub the seasoning mixture all over the pork loin. Be sure to use all of the seasonings for maximum flavor potential.
  4. Heat vegetable oil in a large skillet over medium-high heat. Sear the pork on all sides until it is golden brown. This should take about one to two minutes per side. Browning is a step that so many people skip, but I implore you to do this. It deepens the natural flavors of the pork, this is called the Maillard reaction. This will also directly impact the richness of the gravy.
  1. Once golden brown on all sides, remove the pork from the skillet and add to the bottom of the slow cooker. Place sliced onion over the roast and then add the liquids and brown sugar, spooning a little over the top.
  2. Slow cook for 4-5 hours. The cooking time will depend greatly on the size of your roast. A smaller roast might need a few minutes shy of 4 hours, while a large roast needs closer to 5. Check the internal temperature using an instant read thermometer. Pork should be 135°F at the time you remove it from the slow cooker. Carry over cooking will increase the internal temp to 145°F while resting.

Best Sauce for Pork Loin

Next, we’ll work on the sauce, which is really a gravy. It’s a simple mixture of apple juice, Worcestershire sauce and brown sugar. If you’d like, you can also add a little bit of soy sauce for an umami essence. You could even add a little BBQ sauce or lemon juice if you’d like.

  1. Pour the juices through a fine-mesh sieve to remove any bits or chunks. These don’t hurt anything, but I like a smooth gravy.
  2. Transfer into a small pan and bring to a low simmer. Whisk together the cornstarch and water (called a cornstarch slurry.)
  3. Once fully combined, whisk the cornstarch mixture into the simmering juices. Reduce or remove from heat and whisk constantly until the gravy reaches your desired consistency. It will continue to thicken as it is removed from heat, so wait a few minutes to decide if it is the correct texture.

And there you have it. A delicious gravy to top not only your pork, but perfect for mashed potatoes, too!

onion gravy in a pan

Tips for making the perfect pork loin roast:

  • My pork loin in slow cooker recipe calls for about 2 pounds of meat. You can size this according to your needs. Make more if you have a big crowd to feed, less if it’s just you, etc.
  • Cooking veggies with your pork loin roast is a great idea! Use hearty veggies and leave them in large chunks so that they don’t cook down to mush during the long slow cooking process. Carrots, potatoes, and even celery are great options. Other root veggies will roast nicely and help to flavor the broth that will become the gravy.
angle view of cooked pork roast

Oven Instructions

You can make your pork loin roast however you want to…but if it were me, I’d always make pork loin in the slow cooker.

To make in the oven, prepare the same way (browning on the stove), place into a casserole dish and cover tightly with aluminum foil or a fitted lid. Preheat oven to 350°F. Bake, covered for 1-2 hours, depending on the size of your roast.

Meat should register at 145°F, so make sure to use a meat thermometer to check it. Remove to rest and then prepare the gravy.

I wouldn’t recommend making it in the Instant Pot. The best way to get a juicy pork loin roast is to cook it low and slow. Neither of which the instant pot do.

pork roast on onions

What to Serve it With

If you need some inspiration on what to serve with your slow cooker pork loin roast, I’ll list some of my favorites below:

overhead of pork loin with onions

Storage, Reheating and Freezing

Storage: If you have any leftover pork loin, just store it in an airtight container in the refrigerator for up to five days.

Reheating: To reheat it, you can warm it up in the oven on low heat. Just enough to warm it through, but not continue cooking it.

Freezing: Pork loin roast can be frozen after being cooked. Thaw in the fridge and then reheat.

crock pot pork loin roast recipe for pinterest

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close up slices of pork loin on a dinner plate
overhead pork loin plated on a serving platter

Crock Pot Pork Loin Roast

4.72 from 21 votes
Use your slow cooker to make a tender pork loin roast. Serve with onion gravy and mashed potatoes for a hearty comfort meal.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6



  • Rinse the pork loin and dab dry with a paper towel.
  • Combine the garlic powder, ginger, thyme, Kosher salt and pepper in a small bowl. Rub the spice mixture into pork loin.
  • Heat vegetable oil in a large skillet over medium-high heat. Sear pork on each side until golden brown, 1-2 minutes per side.
  • Transfer the pork loin into the slow cooker and top with the sliced onions.
  • In a medium bowl combine the apple juice, Worcestershire Sauce and brown sugar. Pour over the pork roast.
  • Cook on low for 4-5 hours. Test with an instant read thermometer for 135°F.
  • Remove the pork and tent with foil to keep warm while resting. Meanwhile, prepare the gravy.

Onion Gravy:

  • Pour juices through a fine-mesh sieve to remove any large pieces, reserving onions for serving. Transfer liquid into small saucepan and bring to a low simmer.
  • Combine the cornstarch and water until smooth (slurry), slowly add to saucepan, whisking constantly to make gravy. Remove from heat.
  • Slice the pork and top with reserved onions and gravy.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.


Calories: 305 kcal, Carbohydrates: 21 g, Protein: 34 g, Fat: 9 g, Saturated Fat: 4 g, Cholesterol: 95 mg, Sodium: 294 mg, Potassium: 698 mg, Fiber: 1 g, Sugar: 13 g, Vitamin C: 2 mg, Calcium: 24 mg, Iron: 1 mg
Calories: 305
Course: Main Course, Main Dish
Cuisine: American
Keyword: crock pot pork loin, pork loin in the slow cooker
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

4.72 from 21 votes (9 ratings without comment)

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Recipe Rating

Questions and Reviews

  1. 5 stars
    Your Crock Pot Pork Loin Roast looks and sounds delightful! I will certainly be giving it a go as I love flavorful pork! Thanks for sharing!

  2. I made this today. Looked so good. I cut off a 2.5 LB piece of loin…was in the crockpot on low for 4.5 hrs ..the thing is 175 degrees! Sad, I just put the taters on, I sure hope its not too tough. The thermometer didnt go in that easy. So….I guess we shall see. Cheers

    1. Hi Kelly, how did this turn out? I am honestly very surprised that it was 175°F, slow cookers aren’t supposed to go above 190° on low and with all of that liquid, it would take a lot longer for the meat to reach this temperature. Can you come back and let us know? We actually just remade this recipe to add new photos and had two recipe testers use it before getting started. Thanks!

    2. Also making sure you used pork loin, NOT tenderloin, which is much thinner and will cook faster. They are similar in name, but different in cut and thickness.

  3. 5 stars
    I had a 4.7 lb loin so I doubled the recipe, I definitely added too much cornstarch so my gravy was super thick (oops) I served with dirty smashed re potatoes and broccoli and it was delicious!! I will definitely be making this again, it was so easy!

  4. Cooking this pork loin in the crock pot is a great idea! Definitely makes it super moist !! That onion gravy sounds absolutely incredible also!