Pork Loin in the Slow Cooker


My husband loves pork loin prepared this way, it’s tender and the gravy is delicious and it doesn’t heat up your oven.  I have a “multi-cooker” type slow cooker that will brown the meat as well as slow cook it.  It takes less cooking time because the pan is already hot, that’s why I included time for both the multi-cooker and for a conventional slow cooker.  I expect this would work well on the slow cooker function of an Instant Pot too.   It’s a good idea to let the pork rest about 15 minutes to make slicing easier.  It’s important to note that this cut of pork isn’t one you can slow-cook all day as it gets tough and stringy.
We always freeze some of this to reheat on busy days…a bonus!  If you plan to freeze the gravy, the clear jel works better.
Pork is relatively inexpensive in a big pork-producing state like Iowa, and I always buy full loins on sale and cut a roast or two and pork chops from it.                     

                       Pork Loin in the Slow Cooker
  1           boneless pork loin roast (2-3 pounds)
  1           teaspoon  onion powder
  1           teaspoon  ground mustard
  2           tablespoons  lard -- or olive oil
  2           cups  chicken broth
     1/4    cup  cornstarch -- or cook-type clear jel
     1/4    cup  cold water
Combine the onion powder and mustard. Rub over the roast.   In a large skillet or using the browning feature on your multi-cooker, brown pork in fat on all sides.
Transfer to a 4-qt. slow cooker or multi-cooker. Pour broth around pork. Cover and cook on low for 4-5 hours in the slow cooker or 2-3 hours in the multi-cooker or until tender, 145-160° with an instant-read thermometer. Remove pork and keep warm. Let pork stand for 10-15 minutes before slicing.
Strain cooking juices, reserving 2 cups juices; skim fat from reserved juices. Transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch or cook-type clear jel and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve pork and gravy with mashed potatoes or rice if desired.
To freeze: Cool pork and gravy. Freeze sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until heated through, stirring occasionally and adding a little broth or water if necessary, or microwave in a suitable glass dish, covered but vented, turning the meat once. Serve as directed. 

Yields 6-8 Servings

3 comments:

  1. I did not know that you couldn’t leave this cut in the crock pot all day! The older I get the more I learn how much I don’t know! Can you shred a loin like this for “pulled pork”?

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    Replies
    1. A Pork shoulder roast ( Boston Butt) works much better for pulled pork and can be cooked all day in the crock pot though I usually use the oven.
      I brown mine before I start roasting it or putting it in a crock pot.

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    2. I chose the pork loin to get a "Sunday" roast I could neatly slice, long cooking makes it stringy. If you want pulled pork, you can certainly slow cook it all day. But I think Myrna's suggestion oa a pork shoulder roast for pulled pork is right on.

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