Crock Pot Pork Loin (Super Juicy & Tender)

This Crock Pot Pork Loin is easy to prepare, super juicy, and melt-in-your-mouth-tender, making the perfect comfort family dinner meal (like our slow cooker pork stroganoff ) or holiday main dish. Just brine it, season, sear, and throw it in the crock pot with flavorful honey balsamic sauce, Italian-style. I’ve included simple instructions, useful tips, and everything else you need to know to cook the BEST crock pot pork loin roast ever!

Our crock pot pork loin recipe requires just a few simple steps: brining, seasoning, searing to get an amazing browned crust, and then cooking slowly in the crock pot. The longest step is cooking in the slow cooker but it is also hands-off. The crock pot will take care of the job for you!

For a velvety savory-sweet gravy, thicken the honey balsamic apple sauce and serve it over the pork loin roast with your favorite seasonal sides.

It is such a versatile recipe that by simply swapping a couple of ingredients from the sauce you can serve it in different seasons of the year.

For this autumn season, I used apple jelly and apple cider vinegar but you can replace them with apricot or peach preserves and orange juice for spring or summer time.

The best time really is now to sink your teeth into this succulent, beyond delish crock pot pork loin.

Sauce for Slow Cooker Pork Loin Roast

The sauce for this slow cooker pork loin elevates this recipe beyond your wildest imagination. It’s made with apple jelly, honey, balsamic, apple cider vinegar, Dijon mustard, salt, red pepper flakes, and Italian seasoning.

It has a savory, mildly spicy, sweet, and tangy flavor that makes your taste buds dance wildly. 

It cooks along with the pork loin in the crock pot, making it more succulent and flavorful. And then it is thickened on the stovetop to serve over the pork. 

What is the difference between pork loin and pork tenderloin?

Pork loin and pork tenderloin are not the same thing! Here is why:

• Pork loin roast comes from the backside of a pig’s rib cage. It is a wider and flatter cut, and you can buy it either bone-in or boneless!
• Pork tenderloin comes from the muscle that runs along the backbone. It is s long, thin, and boneless cut, also known as pork fillet, pork steak, or Gentleman's Cut.

When you are making this recipe, it’s important to buy PORK LOIN, not pork tenderloin, which is more tender and will cook faster.

Here are a few other differences between these two cuts:

1. Size:

• A whole loin can weigh up to 20 pounds, but you can buy it divided into several chops and roasts. Pork loin roast usually weighs around 3 to 5 pounds.
• Pork tenderloin usually weighs 1-2 pounds; it may come in a pack of two tenderloins.

2. Texture and flavor: 

• Pork loin roast is mildly flavored and lean but can become tender when cooked low and slow. 
• On the other hand, pork tenderloin is the most tender part of the animal because it comes from a muscle that is not exercised.

3. Cooking Method:

• Pork loin is best slow-roasted in order to become tender. This means it is not a cut to be cooked quickly or roasted at high temperatures. 
• Pork tenderloin cooks quite quickly at higher temperatures, anywhere from 350° to 425°F (180° to 220° C). It will demand less time when cooking in the crock pot.

 What are other names for pork loin?

The pork loin is one of the most flavorful and versatile cuts of pork. The loin is great when seared and then slow roasted. It is generally pretty lean and can come either bone-in or boneless.

When a recipe calls for the generic name “pork loin,” it is usually referring to “pork loin roast.”

You may find pork loin under other names like:

• Boneless: “center-cut pork loin roast,” “center-cut pork roast,” “center loin roast,” or “pork loin center.”
• Bone-in: “pork loin center rib roast” or “pork loin rib half.” 

For our crock pot pork loin recipe, buy a boneless pork loin roast.

Can I use this recipe to make Pork Tenderloin in a Crock Pot?

Yes, you can! But please be aware that your pork tenderloin will cook faster than our pork loin roast because it is a thinner cut of meat and naturally more tender too.

The reason why you can skip the brining step for our crock pot pork loin recipe (or brine it for only 20 minutes) and go straight to the seasoning step. Then sear it and cook slow.

A 2-pound pork tenderloin takes about 2-3 hours to cook on low or until the center reaches an internal temp of 145° F (63° C). The tenderloin will be sliceable and tender, but it won’t fall apart. If cooked longer, it’ll be tender enough to pull apart with 2 forks.

What other pork cuts can I use to make a pork roast in crock pot?

• Pork Shoulder and Scotch Fillet– These contain more marbled fat and stay moist when cooking in the slow cooker. The fat melts during the cooking process and bathes the meat. Because the shoulder is a tougher pork cut, it requires a longer time to cook (around double the time to cook a pork loin roast of the same weight) in order to break down the fibers.
• Tenderloin– You can use our recipe to cook pork tenderloin in the slow cooker, although with a few adjustments. Tenderloin needs no brining, but if you do, just reduce the time to 20 minutes. Also, cook the tenderloin on low for less time than you’d cook our pork loin roast.

Buying Pork Loin Roast

You can buy one either in the meat aisle of your grocery store or from the butcher counter. But here are a few things to look for when purchasing one:

• Weight: Pork loin roast weighs 3-5 pounds and comes single in a package. On the other hand, pork tenderloin can also weigh 3 pounds but it usually has TWO pork tenderloins in a package (each weighs 1-1 ½ pounds). Make sure to get the correct cut! Remember they vary in size and cooking method/time. 
• Packaging: Look for one in a package that doesn’t contain a rub or marinade because we will brine and season ours ourselves. We want to have full control of the flavor and the amount of sodium/salt. 
• Color:  It has to be pinkish-red in color with some marbling. It will come with a thin layer of fat on one side. Avoid pork loin that is pale in color or has dark spots on the fat.
• Storage:   It will keep for up to 3 days in the fridge, but you want to cook it as soon as possible while it is still fresh. If not cooking within that time frame, freeze it for up to 3 months. Then defrost in the fridge for 24 hours before using.

Do I need to remove the fat before cooking?

If your pork loin doesn’t come already trimmed, you can remove excess fat yourself, and especially the silver skin, which will turn chewy after cooking. But leave a thin layer of fat to baste the pork loin while cooking along with the butter. It will make the roast extra juicy and flavorful!

Secrets for juicy pork loin

Here are a couple of secrets to cook the juiciest pork loin roast ever:

1. Do not trim all the fat. Leave a thin layer for basting the pork while cooking;
2. Brine the pork loin – Do this just like you would brine a whole turkey. The process consists of immersing a pork loin in a salt solution(similar to a marinade but without oil). The result? A tender, juicy pork roast because it changes its molecular structure without marinating. You can brine for 90 minutes to 8 hours (overnight). The brining solution calls for water, salt, and sugar. The salt hydrates cells of the muscle tissues via osmosis. Also, it allows the cells to hold on to the water while cooking the pork.

To brine pork loin, combine the following in a large disposable bag or large pot:

• Salt (kosher or table salt)
• Warm water (enough to immerse the pork loin)
• Brown sugar (or granulated sugar)
• Ice cubes
• Flavoring (optional) – Apple cider vinegar and bay leaves

Some don’t recommend using table salt because it will supposedly make the pork loin too salty. I disagree because I tested it and the loin was not salty at all! I used half the amount of table salt that I would use for kosher salt.

Next time, I will use the same amount of table salt or slightly less.

Tips for making the best Crock Pot Pork Loin Recipe

1. Brine the pork – This will keep the loin moist while cooking and will add flavor!
2. Rinse the pork and pat dry – After removing the pork from the brine, rinse it under running water to remove excess salt and then pat dry in order to season and sear.
3. Sear before cooking – This will brown/caramelize the exterior via the Maillard reaction while creating a deep, complex flavor.
4. Cook low and slow in a sauce (braising method) – This means a tough cut of meat will cook low and slow in a liquid until tender. It will also flavor the pork greatly as it cooks. The acid from the vinegars helps to break down the fibers, resulting in more tender meat. Don’t cook on high; otherwise, you won’t be braising the pork. Instead, you’d be boiling it!
5. Butter – Placing pats of butter on top of the loin not only will add a rich flavor, but it will also make it moister.
6. Do NOT overcook -- Because pork loin is a lean cut, it can easily turn dry when overcooked. Check immediately after cooking it for 2.5 hours using a meat thermometer. If its internal temp has reached 140°-145° F, the pork is fully cooked. Turn off the slow cooker, remove the pork loin roast, tent with foil, and thicken the sauce on the stovetop.

How long does the pork loin cook in the crock pot?

A 3-5 pound pork loin roast takes around 2.5-3.5 hours to cook on LOW in the crock pot. NEVER cook it on HIGH because it will make the loin dry (it is a lean meat).

If you didn’t brine the pork loin first, it may take longer to cook.

The thing to keep in mind is, the cooking time will vary according to:

• Size/weight/width of the pork loin
• Size/type/age of the slow cooker
• Whether you brined it or skipped the brining process

But one thing is for sure: All pork loin roasts are ready when the internal temperature reaches 140°-145° F in the thickest part of the loin. Use a meat thermometer to determine that! But as a rule, start checking the temp right after the loin has cooked for 2 to 2.5 hours.

 

What temperature should pork loin be cooked to?

According to the USDA guidelines, pork can be safely consumed when cooked to an internal temperature of 145° F (63°C) with a resting time of 3 minutes.

But be aware that its internal temp will increase as it rests (about 5-10 degrees). To be on the safe side, I remove my pork from the slow cooker when it reaches 140°F.

What should my pork loin look like when done?

Your crock pot pork loin is safe to consume when a meat thermometer inserted into the thickest part of the meat registers 145° F (63°C). It’ll be slightly pink inside!

Some say the pork is safer when it reaches a 160° F(71°C) internal temp. But research shows a 145° F(63°C) is already a safe temp, rendering the pork tender. Remember that the temp will continue to rise as the pork rests.

This is what your pork will look like after the 5-minute resting time:

• Take the pork out at 140° - 145° F and  it will rise to 150° F: The interior will be slightly pink and super moist.
• Take the pork out at 150° F and it will rise to 155° F – the inside will be a little pink and moist.
• When taken out at 160° F the temp will rise to 165° F – slices will not be pink, yet pork will be relatively moist.

How to make crock pot pork loin

1. Brine: In an oven roasting bag or large pot, mix salt with warm water until dissolved. Whisk in brown sugar, vinegar, bay leaves, and ice to bring the water temp down. Then add the pork loin. Brine it in the fridge for 90 minutes to up to 8 hours (overnight). SEE PIC. 1
2. Rinse: Remove the loin from the brine and discard the brine. Then make sure to rinse the loin throughout in order to remove excess salt. Pat dry well with a paper towel.
3. Season: Mix together all the spices in a small bowl. Place the pork onto a baking sheet and season all over with the spice mixture, pressing down with the palm of your hand for the seasoning to stick to the surface. SEE PIC. 2
4. Sear: Heat 2 tablespoon of olive oil in a large cast-iron skillet or griddle over medium-high heat until smoking hot. Add the pork loin and sear each side until golden brown. Immediately transfer it to the slow cooker. If the loin is too long, arrange it by laying down the loin curved along the crockpot sides. SEE PIC. 3
5. Cook in the crock pot: Lightly grease 6-qt. or a larger slow cooker. Whisk together all the ingredients for the sauce in a medium bowl, except the water and cornstarch. Pour the sauce over the pork loin and place pats of butter on top. SEE PIC. 4
6. Add all of the sauce ingredients and whisk to combine; set aside.
7. Cook on LOW for 2 – 3 ½ hours or until the internal temp of the pork loin reaches 140°-145° F (60° to 63°C) at the thickest part of the loin. Start to check the temp immediately after the pork has cooked for 2 to 2 ½ hours in order to prevent overcooking it.
8. Let it rest: Transfer cooked pork to a cutting board and tent with foil. Let rest for 15 minutes.
9. Thicken the sauce: Meanwhile, pour all of the liquid into a medium saucepan. In a small bowl, whisk cornstarch with water until smooth and homogeneous. Add to the liquid and let it simmer until thickened, constantly mixing (about 5-7 minutes). Adjust the salt if needed. It should be savory, mildly sweet, tangy, and slightly spicy.
10. Serve: Slice pork and serve with sauce. Spoon some of the sauce on top and serve the rest on the side.

Recipe variations

You can make this recipe a little different by changing a few ingredients:

• Brine: Add peppercorns and swap the bay leaf for fresh herbs such as rosemary. Use a different type of acid (replace apple cider vinegar with lemon juice for example)
• Spice rub: You can use a taco seasoning, bbq rub, Cajun seasoning mix, etc. instead of our rub.
• Sauce: Use a different sauce such as this blackberry barbecue sauce. Or you can swap some seasonal ingredients (apple jelly for apricot/peach preserves, apple cider vinegar for orange or lemon juice, use maple syrup instead of honey, use a different blend of dried herbs, etc)
• Pork cut: You can use pork shoulder or pork tenderloin instead, although the shoulder will take almost double the time to cook and the tenderloin will cook faster than our pork loin roast.

What sides to serve with slow cooker pork loin?

There are many options, including the following:

• Potatoes and root vegetables: Mashed potatoes, potatoes au gratin, mashed sweet potatoes, yuca fries, etc.
• Rice: Greek rice, or any white rice such as Jasmine rice or Basmati rice.
• Veggies: Roasted carrots and parsnips, air fryer asparagus, air fryer Brussels sprouts, Instant Pot Brussels sprouts, broccoli gratin, roasted delicata squash, etc.
• Salads: Fall salad, beet goat cheese salad, etc.
• Bread: Italian cornbread, crock pot no yeast bread, tapioca breadsticks, etc.

 

Can I make slow cooker pork roast ahead?

Yes! Brine, season, and sear the pork loin one day ahead. Let it cool and wrap in plastic wrap. Then keep in the fridge until ready to cook. In addition, you can mix the ingredient for the sauce, cover, and refrigerate as well.

Bring the loin out of the fridge about 30 minutes before cooking. Cook it in the crockpot with the sauce and pats of butter.

What to do with leftover pork roast

You can chop it and use your leftover pork roast to make these breakfast chilaquiles (replace the beef with pork), use in sandwiches, wraps, casseroles, pizza, easy omelette, salads, soups, and more.

Storage

• Store leftovers in an airtight container in the fridge for up to 3-4 days. Freeze for up to 3 months. It is a make-ahead easy freezer meal!
• Reheat: You can reheat leftovers in a microwave-safe dish, loosely covered, for about 1 minute and then continue to reheat in 20-second intervals until hot.

More pork recipes to enjoy:

• Pressure cooker pulled pork
• Pan seared pork chops
• Easy broiled pork chops
• Stuffed pork loin roast
• Pan grilled pork chops
• Roasted Garlic Pork Loin
• Red wine barbecue pork ribs

PIN & ENJOY!

 

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