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

Total Time8 10

Servings:

Calories: 344kcal

Author: Karin and Ken

Ingredients

2-3 pounds boneless pork loin or pork butt
4 tablespoons vegetable oil divided
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 loin, fat side up into the crockpot, then add the onion and sage.
Combine the chicken broth, vinegar, brown sugar, soy sauce, mustard, and garlic together. Pour over the roast.
Place the lid tightly on the pot 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°.
When the roast is done, remove and keep warm. Stir the water and cornstarch together and whisk into the sauce. Set on high and let the sauce cook for another 15 minutes. Return the meat to the pan 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.
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