Savory Crock Pot Pork Loin Roast

Crock pot pork loin roast

The Spruce


Ratings (47)
  • Total: 6 hrs 20 mins
  • Prep: 20 mins
  • Cook: 6 hrs
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
358 Calories
21g Fat
5g Carbs
36g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  • 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)

Steps to Make It

  1. 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.

    Pat or cut excess fat and moisture from pork loin
    The Spruce
  2. In a small bowl combine the garlic powder, thyme, paprika, freshly ground black pepper, and kosher salt.

    Combine the garlic powder, thyme, paprika, freshly ground black pepper, and kosher salt
     The Spruce
  3. Rub the pork all over with the mixture.

    Rub pork with seasoning mixture
    The Spruce
  4. Heat the olive oil in a large skillet and sear the pork on all sides. 

    Sear pork in skillet
    The Spruce
  5. Place the pork in the crockery insert of a slow cooker.

    Place pork in slow cooker
    The Spruce
  6. In a 2-cup measuring cup combine the chicken stock, lemon juice, soy sauce, and Worcestershire sauce; blend well.

    Combine the chicken stock, lemon juice, soy sauce, and Worcestershire sauce
     The Spruce
  7. Pour the liquids into the crock pot with the roast.

    Pour liquids over pork in slow cooker
    The Spruce
  8. 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).

  9. Remove the roast to a platter, tent with foil, and keep warm.

    Cover pork with foil
    The Spruce
  10. 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. 

    Cook liquids and add seasonings to make gravy
    The Spruce
  11. 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.

    Whisk cornstarch mixture and liquids for pork loins
    The Spruce
  12. Slice the pork and serve it with the hot thickened sauce. 

    Crock pot pork loin with mashed potatoes and gravy
    The Spruce
  13. Enjoy!

Tips and Variations

  • 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.

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