Slow cooker pork loin recipe

Ingredients

For the Pork

• 3 pounds boneless pork loin roast 

• 2 teaspoons dried thyme

• 2 teaspoons paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon white pepper (or black pepper)

• 1 teaspoon salt

• 3 tablespoons olive oil, divided

For the Slow Cooker

• 2 tablespoons butter

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• ½ cup low-sodium chicken broth 

• ¼ cup apple cider vinegar

• 1 tablespoon dark brown sugar (or honey) 

For the Optional Gravy

• 2 tablespoons cornstarch

• 2 tablespoons cold water

Instructions

1. Prepare the Spice Rub: In a small bowl, combine the thyme, paprika, garlic powder, onion powder, white pepper, and salt .

2. Season the Pork: Drizzle the pork loin with 2 tablespoons of olive oil. Rub the spice mixture all over the meat, ensuring it is evenly coated .

3. Sear the Meat: Heat a large skillet or Dutch oven over high heat. Add the remaining 1 tablespoon of olive oil. Sear the pork loin for 1-2 minutes on each side until it is deeply browned all over. This step is crucial for building flavor. Remove the pork from the pan and set it aside .

4. Sauté the Aromatics: Reduce the heat to medium and add the butter to the pan. Once melted, add the chopped onion and cook for about 3 minutes until softened. Add the minced garlic and cook for one more minute until fragrant. Be sure to scrape up any browned bits from the bottom of the pan .

5. Assemble in Slow Cooker: Transfer the onion and garlic mixture to the bottom of the slow cooker. Place the seared pork loin on top of the aromatics .

6. Add Liquid: In a small bowl or measuring cup, whisk together the chicken broth, apple cider vinegar, and brown sugar. Pour this mixture over the pork .

7. Cook: Cover the slow cooker with the lid and cook on LOW for 5 hours. The pork is done when it is tender and has reached an internal temperature of 145°F, followed by a 3-minute rest .

8. Rest and Serve: Carefully remove the pork from the slow cooker and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist roast .

9. Make the Gravy (Optional): While the pork rests, you can thicken the pan juices into a delicious sauce. Pour the juices from the slow cooker into a saucepan. In a small bowl, mix the cornstarch and cold water to create a slurry. Bring the juices to a simmer over medium-high heat, whisk in the cornstarch slurry, and cook until the sauce thickens . Serve the sliced pork with the sauce.

Nutrition Information

(Approximate per serving, based on a 3 lb pork loin serving 6)