Slow Cooker Pork Loin
This is the most tender Slow Cooker Pork Loin roast recipe ever! It's served with potatoes and a savory gravy for the perfect meal. Enjoy!
Servings: 6
Ingredients
- 2 lb. pork loin roast
- 3.5 tablespoons pork dry rub
- 3 tablespoons butter
- 1.25 cups beef broth
- 5 cloves garlic chopped
- 1/2 medium white onion diced
- 6 medium Yukon gold potatoes diced into 2-inch chunks
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
For the mashed potatoes
- 3 tablespoon butter
- 1/4 cup Greek yogurt/sour cream
- 1/2 cup 2% milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
Instructions
- First, prepare pork loin roast. Pat it dry with a paper towel and then season all sides of the pork loin roast with the pork dry rub.
- Heat 3 tablespoons of butter in a cast-iron skillet over medium/high heat. Then, sear all 4 sides for around 1-2 minutes each to brown it. Remove from heat and set aside.
- Deglaze the cast iron skillet with 1/4 cup of beef broth. Then, over medium/high heat saute garlic and onion for 1-2 minutes until fragrant. Set aside.
- Dice potatoes into 1.5 to 2-inch chunks and place them on the bottom of your slow cooker. Pour the garlic, onion, and broth on top of the potatoes.
- Then, place the pork loin on top of the potatoes and pour the remaining broth and Worcestershire sauce on top of the pork.
- Cover slow cooker and then turn heat to low. Set timer for 4 hours. Check the temperature of the pork at 4 hours and if the internal temperature at the thickest part has reached 145ºF, then you know it's done. If it's not quite there, continue cooking for up to 1 more hour. The potatoes should also be tender to the touch
- Remove pork loin from slow cooker and set aside. Then, transfer potatoes into a large bowl and transfer the leftover broth/liquid into a small saucepan.
- Make mashed potatoes by adding butter, Greek yogurt, milk, salt, and pepper to the bowl with the hot potatoes. Either use a handheld masher or a hand mixer to mash potatoes.
- Make gravy by turning the heat to medium/high. Bring the gravy to a simmer and then remove about 1/3 cup of liquid and create a cornstarch slurry by whisking it with 1 tablespoon of cornstarch. Pour the cornstarch slurry back into the saucepan and continue to simmer for a few more minutes until thickened. Once thickened, remove from heat.
- Slice pork loin roast and serve on top of mashed potatoes with gravy on top.
Notes
- Mashed potatoes- option to skip this part and serve potatoes quartered. Feel free to season after cooking with salt, pepper, and garlic, to taste.
- Slow cooker temp- we do NOT recommend cooking your pork on high. We tested this and your pork will come out tough if you decide to cook on high. Low and slow is the way to go.
Nutrition
Calories: 443kcal | Carbohydrates: 34g | Protein: 38g | Fat: 19g | Fiber: 3g | Sugar: 3g