Crock Pot Herb Pork Loin with Gravy

Pork loin and pork tenderloin are two different cuts of meat from the same section of the pig. Pork loin comes from the back of the animal near the ribs, while pork tenderloin is found closer to the front of the animal.

Yes, you can use a tenderloin instead if needed. Because it is smaller and thinner, the pork tenderloin would take about 2-4 hours on low. As always, check the temperature of the pork tenderloin to know for sure it is done.

This is a slightly thinner gravy. For a thicker gravy, after the pork is done cooking, simply heat the drippings in a skillet over medium heat until they simmer. Create a cornstarch slurry by whisking together equal parts water and cornstarch (about 2 Tablespoons each), then add it to the simmering drippings. Keep whisking until the gravy achieves your desired thickness.

Certainly! If you choose to do this, double the amount of fresh herbs since dried herbs are more concentrated.

Searing really does add a beautiful color to the roast. But if you’re in a hurry, you can just put the roast directly in the cooker after you’ve seasoned it. If you skip searing, omit the oil since you won’t be using it.

Choosing a pork loin with some good fat in the meat will help keep it moist, plus making sure you have enough cooking liquid and butter helps keep the meat from drying out. Additionally, using the gravy mix helps keep it nice and juicy plus searing the meat first helps lock in some moisture as well. Pork loin isn’t like a pork butt though – it doesn’t need a lot of hours in the slow cooker so be careful not to overcook.

Pork tenderloin should be cooked until the internal temperature reaches 145°F. But to ensure that your pork is juicy and tender, it’s important not to overcook it. The best way to guarantee that your pork is cooked properly is by using a meat thermometer. Insert the thermometer at the thickest part of the meat and check the temperature. Once it reaches an internal temperature of 145°F, remove it from the heat.

I prefer to cook it on low. I just think it enhances the flavor. However, you could technically cook it on high.

I suggest slicing up your leftovers and toss them in a skillet on the stove and try reheating them that way. Or you can add them to a baking dish and reheat in the oven. Just be careful whichever way you choose so you aren’t overcooking the meat or drying it out.

Transfer your cooled leftovers to an airtight container and place in the fridge for up to 3 days. You can freeze for up to 3 months if you store leftovers in a freezer safe container.