Crock Pot Herb Pork Loin with Gravy is made by seasoning a pork loin with delicious herbs and seasonings and topped with an onion gravy then cooked for a few hours in the slow cooker. This easy recipe will become a new favorite!
JUICY, TENDER, FLAVORFUL PORK LOIN
This Crock Pot Herb Pork Loin with Gravy is special enough for a Sunday dinner but also easy enough to make any weeknight. Covered with seasonings and herbs, the pork loin is then slow cooked in an onion gravy. The result is pure comfort food! It comes out so incredibly tender. The gravy is like an au jus and is perfect for keeping the roast extra moist! A recipe the whole family is sure to love!
FREQUENTLY ASKED QUESTIONS:
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 2-3 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.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- pork loin roast – look for one with good “marbling” – this means it has bits of fat running through the meat. That fat also helps keep the meat moist.
- dried thyme, onion powder, garlic powder, seasoned salt, dried rosemary, pepper – I have found this combination of seasonings really adds the perfect flavor and compliments the pork really well. However, if you have a favorite pork seasoning, please feel free to use it here.
- chicken stock – if you are sensitive to sodium, you can use a no/low sodium chicken stock. Using chicken stock versus water adds extra flavor to the gravy.
- packed of pork gravy mix – if you can’t find pork gravy you can use a packet of au jus gravy or mushroom gravy. Again, you can go with a low sodium option here.
- can French onion soup – you could also use beef consommé if you don’t like the onion flavor.
- salted butter – this keeps the roast moist and adds flavor.
HOW TO MAKE CROCK POT HERB PORK LOIN
Pat the roast dry with paper towels. Season all over with the thyme, onion powder, garlic powder, seasoned salt, rosemary, and pepper. In a large skillet over medium heat, add the oil. Once hot, sear the roast on all sides until golden brown, about 10 minutes.
Place the roast into the bottom of an 8-quart slow cooker. Pour stock around the roast. Sprinkle the gravy mix on top of the roast.
Pour the onion soup on top of the roast. Add slices of butter on top.
Cover and place on low for 4-6 hours or high for 2-4 hours; it is done when an internal temperature reaches at least 145°F.
Slice and serve with the drippings as a gravy on top and parsley if desired.
CRAVING MORE RECIPES?
Crock Pot Herb Pork Loin with Gravy
- 3-4 pound pork loin roast
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- 2 Tablespoons vegetable oil
- 1 ½ cups chicken stock
- 1 ounce packet pork gravy mix (see notes below about gravy)
- 10.5 ounce can french onion soup
- 4 Tablespoons salted butter, cut into slices
- fresh chopped parsley, for garnish (optional)
- Pat the roast dry with paper towels.
- Season all over with the thyme, onion powder, garlic powder, seasoned salt, rosemary, and pepper.
- In a large skillet over medium heat, add the oil. Once hot, sear the roast on all sides until golden brown, about 10 minutes.
- Place the roast into the bottom of an 8-quart slow cooker.
- Pour stock around the roast. Sprinkle the gravy mix on top of the roast.
- Pour the onion soup on top of the roast.
- Add slices of butter on top.
- Cover and place on low for 4-6 hours or high for 2-4 hours; it is done when an internal temperature reaches at least 145°F. Do not cook longer than the suggested times.
- Slice and serve with the drippings as a gravy on top and parsley if desired.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This gravy is on the thin side. If you prefer a thicker gravy, you can add the drippings to a skillet over medium heat; once at a simmer, make a cornstarch slurry with equal parts water and cornstarch whisked together. Add slurry, whisking constantly until the gravy reaches your desired thickness.
- You can use fresh herbs if you prefer, I suggest doubling the amount of fresh as dried herbs are more concentrated.
- Reheat leftovers sliced up in a skillet on the stove, back in the slow cooker, or in a baking dish in the oven. Do not overcook, heat until just warm so the meat doesn’t dry out.
- Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.