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GET IT NOWIt’s that time of year when we’re all craving easy, comforting, and flavorful meals, and my slow cooker pork loin checks all the boxes! I had an older version of this pork recipe here on Wholesome Yum for a few years, but to be honest, I was never really happy with it and it was long overdue for re-testing. I’ve been dreaming about making a Crock Pot pork loin with a honey-based sauce, and now that I have my natural Wholesome Yum honey without the sugar, I finally did it! Make this recipe with me and you’ll see why I’m obsessed with it.
Why You Need My Slow Cooker Pork Loin
- Tender and juicy, without falling apart – The steam from the slow cooker makes pork loin incredibly tender, but I actually learned that there’s a sweet spot to make this lean cut sliceable and not dry. My recipe will get you that just-right juicy texture.
- Sweet honey balsamic gravy – Most slow cooker pork loin recipes taste better with a sauce or gravy! I opted for honey balsamic for mine, and no regrets. It’s the perfect balance of sweet, tangy, and savory. Plus, it will make your kitchen smell so good!
- Faster than most slow cooker recipes – You get the set-it-and-forget-it benefit, but this Crock Pot pork loin won’t take all day! I find that so helpful on busy days when I only start figuring out dinner a few hours before.
Ingredients & Substitutions
Here I explain the best ingredients for my Crock Pot pork loin recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Pork Loin – This type of pork roast can be bone-in or boneless. Mine was 3 pounds and boneless, but they can range 2-5 pounds. If you’ve got a pork tenderloin (not the same thing as a pork loin!), you can use that here instead (it might cook a little faster), or make my Crock Pot pork tenderloin recipe. A pork butt or pork shoulder would also work, but these tough cuts will take 2-3 times longer.
- Spices – Paprika, Italian seasoning, garlic powder, onion powder, sea salt, and black pepper. Lots of flavor here!
- Olive Oil – For searing. Avocado oil works, too.
- Chicken Broth – The base of the gravy. I usually have some homemade broth on hand, but use up my stock of reduced sodium store-bought whenever I run out.
- Balsamic Vinegar – Adds a tangy flavor to the gravy and tenderizes the pork. You can swap it with red wine vinegar or apple cider vinegar, but I think balsamic is the best here!
- Honey – For a hint of sweetness. Regular honey works, but I like using my Wholesome Yum Sugar Free Honey (natural ingredients only!) as a lighter option.
- Arrowroot Powder – My thickener of choice. You can substitute a tablespoon of cornstarch, or 1/4 teaspoon of xanthan gum.
How To Cook Pork Loin In A Crock Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Trim the pork loin. Cut most of the fat off the top of the pork loin, leaving a thin layer. (Cutting it off prevents your gravy from being greasy, but leaving a little keeps the pork juicy.) Pat dry with paper towels.
- Season liberally. In a small bowl, stir together the paprika, Italian seasoning, garlic powder, onion powder, salt and pepper. Rub the pork with the spices on all sides. It will look like a lot, which is the point!
- Sear until browned. Heat the olive oil in a large skillet (I recommend a cast iron skillet like this) over medium-high heat. Sear the pork loin on all sides. Transfer it to your slow cooker (I use this Crock Pot), fat side up.
- Make the sauce. In a medium bowl, whisk together the chicken broth, balsamic vinegar, and honey. Pour the liquid into the slow cooker over the roast.
- Slow cook pork loin until tender. See my tips below on this!
- Slice against the grain. When it’s done, transfer it to a cutting board or platter. Slice crosswise. You can serve it right away with the liquid from the slow cooker (as shown below), or thicken the liquid first to turn it into gravy (see next step).
- Thicken the gravy (optional). Pour the liquid from the slow cooker into a saucepan over medium-high heat. Whisk in the arrowroot powder and simmer until thickened to your liking. Drizzle the gravy over the pork and enjoy!
The Perfect Cooking Time
The key to a juicy, tender slow cooker pork loin is the time — and it’s faster than you might think! For a 3-pound roast, it only takes 2-3 hours on Low or 1-1.5 hours on High. (I highly recommend Low for the juiciest result.) If yours is larger (4-5 pounds), add an extra hour of cooking time.
The slow cooker is pretty forgiving, but this is a lean cut of meat, so it can overcook. Cooking your pork loin in the Crock Pot too long will turn it into a dry, pulled texture that’s difficult to slice. Think kind of like a slow cooker pot roast or pulled pork, except dry instead of juicy!
This is why I highly recommend using a meat thermometer — stop cooking when the pork reaches 145-150 degrees F. I like this probe thermometer because I can set it and wait for it to beep without checking.
My Recipe Tips
- Can you skip the searing step? Yes, but I highly recommend including it! It gives your pork more flavor and only takes a few minutes. If you do skip searing, pour the liquids next to the pork loin in the slow cooker and not over it, or you’ll wash off the spices.
- Want the gravy a little thicker or thinner? If it’s too thick, whisk in more broth 1 tablespoon at a time. If it’s too thin, add more arrowroot powder, 1/4 teaspoon at a time.
- Want to make it a one-pot meal? Toss in some hearty veggies before placing the pork loin in the Crock Pot. Try baby potatoes, carrots, onions, or even other root vegetables, like rutabaga, radishes, or turnips. They’ll absorb all those savory flavors!
Serving Ideas
My Crock Pot pork loin recipe is versatile with all kinds of side dishes, but I think the best kind are ones that can absorb the extra gravy!
Mashed potatoes or rice are probably the most classic options, but I do mashed cauliflower or cauliflower rice instead. You can also make my baked sweet potatoes or Instant Pot baked potatoes and drizzle extra gravy over them.
If you want to add a vegetable on the side (I always do!), my roast broccoli and cauliflower or balsamic brussels sprouts pair well. Or just throw together my quick wedge salad for no extra cooking.
More Slow Cooker Pork Recipes
If you like my slow cooker pork loin, try my other Crock Pot pork recipes for easy, flavorful meals:
Slow Cooker Pork Loin (Easy Crock Pot Recipe)
Make my juicy, tender slow cooker pork loin in the Crock Pot with flavorful honey balsamic gravy. It's easy and perfect for busy days!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Trim most of the fat off the top of the pork loin, leaving a thin layer. Pat dry with paper towels.
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In a small bowl, stir together the paprika, Italian seasoning, garlic powder, onion powder, salt and pepper. Rub the pork with the spices on all sides.
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Heat the olive oil in a large cast iron skillet over medium-high heat, until shimmering. Add the pork and sear for 2-4 minutes per side, until browned on all sides. Place the pork loin in the slow cooker, fat side up.
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In a medium bowl, whisk together the chicken broth, balsamic vinegar, and honey. Pour the liquid into the slow cooker over the roast.
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Cook for 2-3 hours on low or 1-1.5 hours on high, until the pork loin reaches an internal temperature of 145-150 degrees F (63-66 degrees C).
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Transfer the pork loin to a cutting board or platter, and slice crosswise. You can serve it right away and drizzle with the liquid from the slow cooker, or proceed to the next step to thicken the sauce and turn it into gravy.
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Optional step to thicken gravy: Pour the liquid from the slow cooker into a medium saucepan and place over medium-high heat. Whisk in the arrowroot powder. Simmer for 5-7 minutes, or until thickened to your liking. Drizzle the gravy over your slow cooker pork loin.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/6 of the entire pork loin (~3 1/2-inch slices) + 1/4 cup gravy
- Tips: Don’t miss my recipe tips above if you want to skip the sear, adjust the gravy consistency, or make this a one-pot meal! I also have important notes on cooking time to help you get the juiciest result every time.
- Looking for my older slow cooker pork loin recipe with vegetables? You can find it in the Wholesome Yum App!
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. I like to toss them into a salad for an easy meal!
- Reheat: Warm up slices in a skillet over medium heat, or in the oven at a low temp with some broth or juices (like I do for reverse sear steak). You can also microwave it, but it dries out more easily.
- Freeze: Keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Note on nutrition info: This is based on my natural Wholesome Yum Sugar Free Honey. Carbs, calories, and sugar content will be higher if you use regular.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Slow Cooker Pork Loin
24 Comments
Izzy
1This recipe is unique to me because I’m not used to making slow-cooked pork, but it looks so tasty that it has me very eager to try. Thank you for sharing!
QUILTTRENDS
0Once again, a WINNER from Wholesome Yum!! I’ve cooked many pork loins, but this is the moistest I’ve ever made. Followed the directions exactly. Added veggies: green beans, radishes, onions, carrots.
After 1 hour on high, I removed the veggies and a little brothionto a pan, added more chicken broth and cooked them on the stove. Obviously, slow cooker on high for 2 hrs is not enough for the veggies. but it worked out great.
I thickened the liquid in a pan with Xanthum gum, it was great!
Great flavor. I’ll do it again.
Thanks for this one!
Wholesome Yum D
0I’m so glad it turned out so well for you! Love the veggie mix you used and how you adjusted things to make it all work. Thank you for the kind words, I’m happy it was a winner!
Lisa
0So good! I finally joined Butcher Box and got a 3.5 lb pork loin. Didn’t want to ruin it so I followed Maya’s recipe and was very pleased 😄. Hubby loved it too
Wholesome Yum D
0That’s wonderful to hear, Lisa! I’m so happy the pork loin came out well for you and great call going with Butcher Box for the meat. Even better that your hubby loved it too!
Haley
0My picky husband approves! Thank you!
Maya | Wholesome Yum
0That’s awesome, Haley! It’s always such a win when the picky eaters approve.
INGRID
0Recipe card says 6 hours cook time but steps is much less – which is correct?
Maya | Wholesome Yum
0Hi Ingrid, Sorry about the confusion, it’s about 2-3 hours on low or 1-1.5 hours on high.
Lindy
0Is this keto friendly?
Maya | Wholesome Yum
0Hi Lindy, Yes, if you use my sugar-free honey and omit the arrowroot powder. I do have a substitution for it in the post above.
Jonda
0Howdy. I love meals you can put together in minutes and when next you check its ready to eat. So easy! The pork loin I used was already seasoned so I just put it in the crockpot with red potatoes, sweet potatoes and onions. It made a very nice meal. My boyfriend loved it. Thanks.
Heather Kuhn
0Assuming that one is using an Instant Pot, can one use pressure cook mode instead of slow cook, and if so how long do you recommend?
Maya | Wholesome Yum
0Hi Heather, Sorry, for this particular recipe I’ve only tested it in a slow cooker. You should be able to use the same seasonings and sauce for a pressure cooker recipe, I just don’t have a specific time for you.
Pegi
0Can you slow bake in an oven? If so at what temp?
Maya | Wholesome Yum
0Hi Pegi, Yes, you can use the oven. It would take 15-20 minutes per pound at 400 degrees F. For example, a 3 pound roast would take 45-60 minutes, but I’d check the internal temperature slightly before then just in case (or use a probe thermometer).
Paula
0What can be used to replace pepper, and paprika? I am allergic to anything with pepper , paprika, worcestershire products etc.
Maya | Wholesome Yum
0Hi Paula, Substitutes for paprika would usually be other types of powdered pepper, so if you can’t have any kind of pepper, I think you’d have to just omit it.
Pam
0I want to make this overnight for lunch tomorrow. Is it okay to start with a frozen pork loin roast and cook for the full 8 hours?
Maya | Wholesome Yum
0Hi Pam, No, don’t place frozen meat in a slow cooker. The USDA advises against this.
Debbie
0How much sodium is in the recipe
Maya | Wholesome Yum
0Hi Debbie, Sorry, I don’t have that info as it varies widely by ingredient brands. You can see my nutrition policy here.
Margaret Schindel
0I just made the slow cooker pork loin recipe, substituting two pork tenderloins for the pork loin, and substituting the red bell pepper with cauliflower and carrots (in addition to the rutabaga, red onion, and green beans). I ended up filling the crockpot to the top with the fresh veggies, so I added an extra cup of bone broth, too, and a few extra sprigs of the herbs. I probably will cut back on the volume of veggies next time, since I ended up having to pull out the pork tenderloins and the green beans, cover them with foil, and let them rest for an hour while the rest of the veggies continued to cook (on high), and then slice the tenderloins thinly and put them back into the liquid (since very thinly sliced pork tenderloin tends to dry out super fast). But both my husband and I thought the meal was absolutely delicious, and definitely plan to make it again.
Renee Goerger
0I took out my slow cooker so I could make this recipe again. It’s my favorite slow cooker recipe for pork.