Slow Cooker Pork Loin with Gravy

5 from 3 votes

Slow Cooker Pork Loin with Gravy

Slow Cooker Pork Loin is easy enough for a weeknight or a lazy Sunday. Pair it with the creamy homemade gravy and any side dish for a tasty, balanced meal.

Prep Time10

Cook Time8

Make Gravy and Rest Pork15

Total Time8 25

Servings:

Calories: 303kcal

Author: Karin and Ken

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.

Nutrition