This Slow Cooker Pork Loin starts with a quick sear to build a flavorful crust before cooking low and slow until tender and juicy. With just 10 minutes of prep and homemade gravy that thickens right in the crockpot, it's an easy, comforting meal to come home to.
Slow Cooker Pork Loin at a Glance
- 🧄 Flavor & Texture: Tender, juicy pork loin with a savory, herb-infused gravy and a hint of tangy sweetness.
- 🛒 Main Ingredients: Boneless pork loin, onions, fresh sage, balsamic vinegar, brown sugar, seasonings, and cornstarch.
- ⏱️ Total Time: Approximately 8 hours and 25 minutes on low or 6 hours and 25 minutes on high.
- 🍴 Servings: Approximately 6-8 servings
- 🥗 Dietary Info: Dairy-free and naturally gluten-free when made with gluten-free broth and seasonings.
- 🍚 Best Served With: Creamy whipped potato casserole, buttered egg noodles, roasted vegetables, or fluffy rice.
- 🧊 Make Ahead?: Yes, season the pork up to 24 hours ahead and refrigerate, or freeze cooked leftovers with gravy for up to 3 months.
- ❤️ Why You Will Love It: This easy, family-friendly slow cooker meal uses simple pantry ingredients and makes its own rich, homemade gravy with minimal hands-on effort.
Summarize and Save This Content On
Pork loin and gravy is one of my favorite family meals because it's comforting, filling, and easy to set and forget while it cooks.
I discovered how easy it is to make homemade gravy from the cooking juices instead of reaching for store-bought, and I haven't looked back! It's a simple way to turn tender pork into a satisfying meal that pairs well with just about any side dish.
Some more easy and delicious pork recipes you can make in your slow cooker include my slow cooker pulled pork tenderloin and crockpot pork chops and potatoes.
⭐️⭐️⭐️⭐️⭐️ Reader Review
"This pork roast is delicious and the gravy divine. Thank you for sharing this keeper. I'll be making it for years to come ❤️"
- Kayla
Why You'll Love This Recipe
- One-pot recipe with gravy: Make rich, homemade gravy right in the slow cooker using the cooking juices, so there's no need for a separate saucepan.
- The pork slices cleanly: Slow cooking keeps the pork tender and juicy while still letting you cut neat slices for serving.
- Made with pantry ingredients: You can make this comforting meal with simple ingredients you may already have on hand, without a special trip to the store.
Ingredients
- Boneless pork loin: Use a 2-3 lb boneless pork loin with the fat cap on to help keep the meat moist as it cooks. Pork loin is wider and thicker than pork tenderloin, so don't substitute without adjusting the cooking time.
- Balsamic vinegar and brown sugar: Balsamic vinegar adds tang, while brown sugar brings a hint of sweetness to balance the savory gravy. You can substitute apple cider vinegar for the balsamic or use white sugar plus 1 teaspoon of molasses in place of the brown sugar. Balsamic goes great with pork, and I use it in many recipes, including this balsamic pork roast.
- Sage: Fresh sage adds an earthy, savory flavor that complements the pork. If using dried sage instead, use ½ teaspoon.
- Yellow Mustard: Brush a thin layer on the seared roast (1 tablespoon for a 2 lb roast, 2 tablespoons for a 3 lb roast) for a mild tang that mellows as it cooks.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Pork Loin with Gravy Variations
- Try pork butt or shoulder: Substitute a 2-3 lb pork butt or shoulder for the loin. These cuts have more connective tissue and become tender enough to shred rather than slice, so allow extra cooking time as needed.
- Add potatoes and carrots: Add 1 pound of potatoes, cut into large chunks, and 2 large carrots, cut into thick pieces. Arrange them under the pork so they cook in the flavorful juices.
- Make it spicy: Add ¼ teaspoon of red pepper flakes or ¼ teaspoon of chipotle powder to the sauce for a little heat.
- Use pork tenderloin: Swap in 2 pork tenderloins (about 2-2½ pounds total), but reduce the cooking time to 2-4 hours on low since tenderloin cooks faster than pork loin.
How to Make Pork Loin in the Slow Cooker
Step 1: Season and Sear. Mix together the seasonings for the pork. Pat the pork dry and then coat all sides of it with the seasoning mixture. Score the fat side of the pork loin by making shallow cuts in a criss-cross pattern.
Step 2: Sear the pork. Heat your skillet and add the oil. Brown all sides of the pork loin over medium-high heat.
Step 3: Add everything to the crockpot. Add the pork with the fat side facing up to the slow cooker. Add the onions and sage, and pour the gravy ingredients on top.
Step 4: Cook. Cover the pot and cook the pork for about 8 hours on low or 6 hours on high.
Step 5: Make the gravy. Remove the pork and then stir the cornstarch slurry into the cooking liquid. Cook the gravy on high for about 15 minutes or until it thickens. Allow the pork to rest and then slice it for serving.
Step 6: Spoon gravy over the pork and serve. Place the pork slices back into the slow cooker and spoon the gravy on top. Serve slices slow cooker pork loin with a generous amount of gravy over a side of mashed potato patties.
Expert Tips
- Check doneness with a thermometer: Check the thickest part of the pork loin with a meat thermometer and remove it when it reaches 145°F to keep it juicy and prevent overcooking. Using pork butt instead? Cook it to 195-205°F so it becomes tender, and expect it to shred rather than slice.
- Add more slurry if needed: If the gravy is still too thin after cooking, stir in another small batch of cornstarch slurry and cook on high for 15 more minutes until it thickens.
- Make it ahead: Rub the pork with the seasonings up to 24 hours in advance. Cover and refrigerate until you're ready to start cooking.
- Storage directions: Store leftover pork and gravy in an airtight container in the refrigerator for up to 3 days. You can also freeze them together for up to 3 months.
- Reheating the leftovers: Place the pork and gravy in a covered, oven-safe dish and heat at 325°F until warmed through. Add a splash of broth if the gravy needs thinning.
If you want another method to make perfectly cooked pork loin, I highly recommend my sous vide pork loin.
Serving Suggestions
- Make something new with leftovers: Slice or chop leftover pork and warm it in the gravy, then pile it onto toasted rolls with your favorite cheese for hearty hot pork sandwiches the next day.
- Sunday dinner or holiday meals: Serve sliced pork loin with creamy mashed potatoes and roasted broccoli with carrots.
- Easy weeknight sides: Pair the pork with buttered egg noodles or spinach rice and balsamic vinegar green beans to soak up the savory-sweet gravy without adding much extra prep.
Slow Cooker Pork Loin Recipe FAQs
Searing isn't required, but I recommend it for extra flavor and better color on the outside of the pork. If you're short on time, you can skip this step and put the seasoned pork loin directly into the slow cooker.
No, thaw the pork loin completely in the refrigerator before adding it to the slow cooker. Starting with frozen meat can keep it at an unsafe temperature for too long before it cooks through.
Remove the pork from the crockpot as soon as it reaches 145°F in the thickest part. Keep the slow cooker covered while cooking, and let it rest for a few minutes before slicing so the juices redistribute through the loin roast instead of leaking onto the cutting board.
Slow Cooker Pork Loin with Gravy
Equipment
- Slow Cooker
Ingredients
- 2-3 pounds boneless pork loin or pork butt
- 2 tablespoons vegetable oil
- 1-2 tablespoons yellow mustard (1 tablespoon for a 2 lb roast, 2 tablespoons for a 3 lb roast)
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon dried thyme leaves crushed
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- 1 onion sliced
- 2-3 sage leaves
Sauce:
- ½ cup chicken broth
- ¼ cup balsamic vinegar
- 3 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- 2 tablespoon water
- 1 tablespoon cornstarch
Instructions
- Pat the pork loin dry with a paper towel. Make cuts on the fat side.
- Heat the oil in a pan. Combine the salt, paprika, garlic powder, onion powder, thyme, chili powder and pepper and season all sides of the pork well with the spice blend. Place in the hot oil and brown all sides well.
- Place the browned pork loin in the slow cooker, fat side up. Brush the top and sides with the yellow mustard. Add the sliced onion and sage.
- Combine the chicken broth, vinegar, brown sugar, soy sauce, mustard, and garlic together. Pour over the roast.
- Cover with lid and set on low for 8 hours or high for 6 hours. Baste the meat with the sauce occasionally. Check the meat with a thermometer after 5 hours. Continue cooking and checking the meat until it reaches 145°. If using pork butt, cook to 195°F as it needs a higher temperature for the connective tissue to break down.
- When the roast is done, remove and keep warm while it rests. To make the gravy, stir the water and cornstarch together and whisk into the juices in the crockpot. Set on high and let the sauce cook for another 15 minutes. Slice the pork and return it to the slow cooker or a serving platter, and spoon the sauce over the meat.
Video
Notes
- Use a meat thermometer to check the thickest part of the pork and remove it from the slow cooker when it reaches 145°F to keep it juicy and prevent overcooking. But if using pork butt, cook to 195° so it has more time to become tender.
- Yellow mustard: Brushing a thin layer on after searing adds a mild tang that mellows during slow cooking. For a stronger flavor, use the full 2 tablespoons on a 3 lb roast.
- Thaw the pork loin completely in the refrigerator before adding it to the slow cooker. Starting with frozen pork can keep it at an unsafe temperature for too long before it cooks through.
- Cutting shallow slits into the fat helps it render as the pork cooks. Sear the pork on all sides to develop a browned crust and richer flavor for the gravy.
Sue says
Thanks Karin for your prompt reply. My first thoughts were to cook on low and skip the browning. And make all the gravy! Never too much! Will let you know how it is!
Karin and Ken says
Awesome. I can’t wait to hear! Enjoy! Karin
Sue says
Oh my! Heaven on earth! Perfect in just under 2 hours using tenderloin. Gravy was to die for! Will be making again! Thank you so much for posting!
Karin and Ken says
I’m so happy! Thank you for taking the time to let me know! You just made my day! I’m so glad you enjoyed it as much as we do! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Sue says
Question. Would this work with pork tenderloin obviously reducing cooking time?
Any insight much appreciated!
Karin and Ken says
Use half the seasoning unless you’re cooking two pork tenderloins. We don’t brown the tenderloins so they will be rosy. We only cook tenderloins on low. Check after 1 hour of cooking and continue to monitor until they register 145 degrees at the thickest point. Ours are usually done after almost 2 hours. Some tenderloins are thicker than others. I like lots of gravy or sauce so I leave those amounts the same in our large slow cooker. Can’t wait to hear what you think! Hope this helps. Take care and all the best. Karin
Kayla says
This pork roast is delicious and the gravy divine. Thank you for sharing this keeper. I’ll be making it for years to come ❤️
Karin and Ken says
I love the gravy too. Absolutely wonderful. Glad you are enjoying this easy recipe too. I also think it’s a keeper! All the best. Karin
Sheilah says
Love all the flavors in the roast and gravy. I always add carrots and potatoes. Made this several times now and wouldn’t change a thing. Another winner KD thx for sharin
Karin and Ken says
As always you’re most welcome! I try my best. I usually throw carrots and potatoes in too! They taste so good drenched in gravy! Thank you for taking the time to let me know. You made my day. All the best. Karin