|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious pork loin roast starts with a simple herb and spice rub and then it is slow cooked to perfection with a tangy sauce mixture. The sauce is thickened and served with the pork. Serve the roast with mashed or boiled potatoes for a fabulous meal. Or serve it with rice or noodles.
The pork roast is done after about 3 hours on high or about 6 to 8 hours on low. To avoid overcooking the pork, check the temperature with an instant-read thermometer. The minimum safe temperature for pork is 145 F (63 C). If overcooked, the pork can become dry and could be difficult to slice.
I added a large sliced onion when I made this recipe. See the tips and variations for some optional ingredients and substitutions.
You can skip the searing step, but I think the caramelization adds some excellent flavor.
Related Recipe: Crockpot Herb Pork Roast
- 1 boneless pork loin roast (about 3 pounds)
- 1 teaspoon garlic powder
- 1 teaspoon dried leaf thyme
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Kosher salt
- 2 tablespoons olive oil
- 1 1/2 cups chicken stock (low-sodium or salt-free)
- 1/2 lemon (juiced, about 1 1/2 tablespoons)
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons cornstarch
- 1 tablespoon water (cold)
Gather the ingredients.
Pat the pork loin with a paper towel to remove excess moisture. If desired, cut away any excess fat. I leave it on and then pour the liquids in a gravy separator to remove excess fat.
In a small bowl combine the garlic powder, thyme, paprika, freshly ground black pepper, and kosher salt.
Rub the pork all over with the mixture.
Heat the olive oil in a large skillet and sear the pork on all sides.
Place the pork in the crockery insert of a slow cooker.
In a 2-cup measuring cup combine the chicken stock, lemon juice, soy sauce, and Worcestershire sauce; blend well.
Pour the liquids into the crock pot with the roast.
Cover and cook on LOW for 6 to 8 hours or on HIGH for about 3 hours. Check the roast at the lower time for doneness to avoid overcooking. An instant-read thermometer should register at least 145 F (63 C).
Remove the roast to a platter, tent with foil, and keep warm.
Pour the liquids into a gravy separator, and they pour them into a medium saucepan. Bring to a boil. Taste and adjust the seasonings. If the liquids are very watery from the long cooking time, boil for a few minutes to reduce and concentrate the flavors.
Put the 2 tablespoons of cornstarch in a small cup or bowl and whisk with about 1 tablespoon of cold water. Whisk the cornstarch mixture into the simmering liquids and continue cooking, stirring, until the sauce is thickened.
Slice the pork and serve it with the hot thickened sauce.
- The USDA recommends a minimum safe temperature of 145 F. Check the pork with a reliable instant-read thermometer to ensure it is completely cooked.
- Slice a large onion and add it to the slow cooker before you add the pork. Or add it to the skillet as you sear the pork and transfer to the slow cooker along with the roast.