Crock Pot Pork Loin (+Video)
An easy and tasty fix-it and forget-it meal, this Crock Pot Pork Loin is a delicious and impressive dinner for any night of the week!
A TASTY PORK RECIPE
You know how much I love my crock pot. It is one of the most used kitchen appliances that I own. And crock pot recipes are some of my most popular recipes on the blog. I love when I can just throw together a meal and come back to it later and it’s ready to go. This Crock Pot Pork Loin is just that. It uses simple ingredients to create a ton of flavor for the most tender pork. Serve this Crock Pot Pork Loin sliced with some of your favorite side dishes and you have a great dinner meal that the whole family will enjoy.
FREQUENTLY ASKED QUESTIONS:
We went with a pork loin roast with this and not a tenderloin. It is a larger cut and gets us the serving that we like. A lot of the time you will see tenderloins come two per package and I just wanted one larger roast. However, you could certainly use tenderloin in this!
This can be cooked on low for 4-6 hours or on high for 2-3 hours. I prefer to cook larger cuts of meat on low because this gives the meat time to become tender.
According to the USDA, pork loin is safe to eat at 145 degrees F. You can use an internal thermometer to check the temperature and this will be done anywhere between 145-165 degrees F.
I like to serve with mashed potatoes and a side of vegetables like green beans. You can serve with what you really like, salad, pasta, etc. The gravy just goes really well with the mashed potatoes so that is my go-to.
Pork is a very lean meat so it works wonderful in the crock pot. The crock pot creates steam which helps to keep the pork roast extremely moist and tender. Whereas sometimes baking a pork roast can dry it out if you’re not careful.
This will keep covered in the refrigerator for up to 5 days. It can also be frozen. Place cooled pork in a freezer container and it will keep for up to 3 months. I do recommend storing with liquid. To defrost, remove to the refrigerator overnight until thawed. This can be reheated in the microwave in 20 second increments until heated through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- pork loin roast – I go with a boneless roast, just make sure it is unseasoned
- garlic – fresh garlic is best here instead of garlic powder, you could use jarred garlic though
- ginger – I use fresh ginger as it adds incredible flavor but you could use about 1/2 Tablespoon ground ginger but fresh is highly recommended
- light brown sugar – this does not make the dish overly sweet, it only adds a touch of sweetness
- lemon-lime soda (Sprite or 7-Up) – this is a surprising ingredient but helps to tenderize the meat and adds just a touch of background flavor, you should substitute with a bit of seltzer water
- white vinegar – make sure it is distilled white vinegar, you could also use apple cider vinegar
- soy sauce – you can use light or regular soy sauce here
- cornstarch – this will help to thicken the sauce
HOW TO MAKE CROCK POT PORK LOIN:
Place the pork loin roast, fat side up in the bottom of a slow cooker, set aside. In a large skillet over medium heat, melt the butter and add the onions. Cook until translucent, about 5-8 minutes. Add the garlic and ginger, cook, until fragrant (about 30 seconds). Pour this over the roast.
Whisk together the brown sugar, soda, vinegar, soy, and black pepper in a medium-sized bowl. Pour this on top of the roast.
Cook on low for 4-6 hours or on high 2-4 hours. I recommend slow cooking if you can. Pork is done when it is tender and the internal temperature reaches at least 165°F.
Take the roast out and set it on a serving platter to rest. Pour the sauce into the skillet from earlier or another large pot. Bring to a simmer over medium-high heat. In a small bowl whisk together the cornstarch and water, slowly stream this into the sauce while whisking constantly. Bring back to a simmer and simmer for 1 minute or until thickened. You can either pour the sauce on top of the roast or serve it on the side.
Slice or shred the roast and serve.
Add a garnish of parsley, optional. Enjoy!
WANT MORE DELICIOUS RECIPES?
Crock Pot Pork Loin (+Video)
- 3-4 pound pork loin roast
- 2 Tablespoons unsalted butter
- 1 small onion, thinly sliced
- 6 cloves garlic, minced
- 1 Tablespoon minced ginger
- 1 ½ cups packed light brown sugar
- 1 cup lemon-lime soda
- 1 cup white vinegar
- 4 ½ Tablespoons soy sauce
- 1 ½ teaspoons black pepper
- 3 Tablespoons cornstarch
- 3 Tablespoons cold water
- fresh chopped parsley, for garnish (optional)
- Place the 3-4 pound pork loin roast, fat side up in the bottom of a slow cooker, set aside.
- In a large skillet over medium heat, melt 2 Tablespoons unsalted butter and add 1 small onion, thinly sliced. Cook until translucent, about 5-8 minutes. Add 6 cloves garlic, minced and 1 Tablespoon minced ginger, cook until fragrant, 30 seconds. Pour this over the roast.
- Whisk together 1 ½ cups packed light brown sugar, 1 cup lemon-lime soda, 1 cup white vinegar, 4 ½ Tablespoons soy sauce and 1 ½ teaspoons black pepper in a medium-sized bowl. Pour this on top of the roast.
- Cook on low for 4-6 hours or on high 2-4 hours, I recommend slow cooking on low instead of on high if you have time. Pork is done when it is tender and the internal temperature reaches at least 165°F.
- Take the roast out and set it on a serving platter to rest. Pour the sauce into the skillet from earlier or another large pot. Bring to a simmer over medium-high heat.
- In a small bowl whisk together 3 Tablespoons cornstarch with 3 Tablespoons cold water until smooth. Slowly stream this into the sauce while whisking constantly. Bring back to a simmer and simmer for 1 minute or until thickened. You can either pour the sauce on top of the roast or serve it on the side.
- Slice or shred the pork roast and serve. Add optional fresh chopped parsley, for garnish.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- This can be cooked on high for 4-6 hours or low 2-3 hours.
- Cut or shred the pork for however you’d like to serve it.
- Thickening the gravy is optional.
- This can be frozen, see my tips above on how to do that.
- The pork is done between 145-165 degrees F.
“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 can vary quite a bit depending on which brands were used.
Loved this and so did my son (so double score)!!! Will definitely make again!! I did everything as instructed except precooking in step 2, had no time, so all went in the pot and got cooked. Sauce so yummy.
Thank you so much Carrie! I am absolutely thrilled you enjoyed it (and your soon!! woo hoo!)
I made this on a Sunday when having my son and wife and grandkids over. it was delicious, the meat was moist and fell apart. even my picky eating grandkids ate all of theirs. I saved the leftover sauce and froze it to make stir fry with it since it is very Asian tasting.
Nothing makes me happier than to hear when kids like a meal! Thanks so much!!
This is the best crockpot pork recipe! I haven’t found one better. I’ve been searching for months for a good recipe, and I stumbled across this one. My family is begging me to make it again! Thank you so much and amazing recipe!
Oh wow – thanks so much Abigail! That really means so much & I really appreciate you taking the time to comment!