This is the most tender Slow Cooker Pork Loin recipe ever. It’s not only pork but potatoes, too. Place potatoes, fresh herbs, and a pork loin rost in the slow cooker and cook for 4 hours!
We have countless delicious pork recipes on FFF and this slow cooker pork loin is one of the best. When developing this slow cooker pork loin recipe, it was important to us that it was a whole meal and not just meat. Why slow-cook a meal for 4 hours if it isn’t a whole meal?
This slow cooker pork loin is slow-cooked with potatoes that are mashed to perfection. After 4 hours, you are left with a well-balanced meal with only a little prep.
- Spice It Up: Add a pinch of cayenne or smoked paprika for a smoky kick.
- Potatoes: try sweet potatoes instead of Yukon potatoes.
- Broth: Vegetable or chicken broth can replace beef broth for a twist.
Pork Tenderloin is usually about 2-3 inches in diameter and is longer and more slender than a loin roast.
Pork Loin Roast is a larger cut of meat that runs along the spine of a pig and continues down the pig’s leg. Like a tenderloin, it is also quite lean. Pork loin roast is typically about 5-6 inches in diameter and looks more like a roast. In the grocery store, a pork loin roast is often referred to as top loin roast.
Pork Shoulder Roast comes from the shoulder of a pig. It generally has more fat and is great for slow roasting. We use this cut of meat when we want to make carnitas (like our Instant Pot Carnitas) or if we want a juicy piece of meat that is fall apart once cooked.
Looking for a pork shoulder roast recipe for the slow cooker instead? Try our slow cooker pork roast! It’s fall-off-the-bone delicious, and all you have to do is throw everything in the slow cooker and you’re golden.
Does pork loin get more tender the longer you cook it?
Pork loin is a very lean cut of pork, meaning that it can dry out quickly. So, if you cook it too long, you risk overcooking your meat leaving it with a dry, stringy texture. Because pork loin is a lean cut of meat, the finished meat will cut easily with a knife, but will not shred easily like a fattier cut of pork will.
Pork loin differs from a pork butt or shoulder, which are extremely fatty and get more tender the longer you cook it.
Can I cook this recipe on high?
Unfortunately, no. We tested this slow cooker pork loin on high, and the pork came out too tough. Because of this, we ONLY recommend cooking this recipe on your slow cooker’s low setting. Low and slow is the way to go!
Can I make this recipe with a pork tenderloin?
Because a pork tenderloin is much less thick than a loin roast, the cook time will be significantly less and these instructions will not work! We recommend making any of our pork tenderloin recipes if you have a tenderloin instead of a loin: Instant Pot Pork Tenderloin, Grilled Pork Tenderloin, and Sous Vide Pork Tenderloin.
What is the internal temperature of a pork loin roast?
The internal temperature of your pork loin needs to reach at least 145ºF (re: Food Safety) to be safe to eat.
Let your pork loin cool completely. Then, transfer it into a large, glass container. Top the pork loin with the leftover gravy and seal the container.
Store in the refrigerator for up to 3-5 days.
Microwave: Place a serving of pork loin and mashed potatoes on a microwave-safe plate. Then, top it with leftover gravy. Microwave on high for 60-90 seconds.
Oven: Preheat oven to 350ºF. Then, spray a baking dish with cooking spray. Add cooked pork loin and mashed potatoes and then top with the gravy. Bake, uncovered, for around 20 minutes or until the center is warm.
To freeze leftover pork loin, let it cool completely. Then, transfer it into a gallon-size freezer-safe plastic bag. Remove as much air as possible and freeze for up to 3 months.
For the mashed potatoes
- 3 tablespoon butter
- 1/4 cup Greek yogurt/sour cream
- 1/2 cup 2% milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
First, prepare pork loin roast. Pat it dry with a paper towel and then season all sides of the pork loin roast with the pork dry rub.
Heat 3 tablespoons of butter in a cast-iron skillet over medium/high heat. Then, sear all 4 sides for around 1-2 minutes each to brown it. Remove from heat and set aside.
Deglaze the cast iron skillet with 1/4 cup of beef broth. Then, over medium/high heat saute garlic and onion for 1-2 minutes until fragrant. Set aside.
Dice potatoes into 1.5 to 2-inch chunks and place them on the bottom of your slow cooker. Pour the garlic, onion, and broth on top of the potatoes.
Then, place the pork loin on top of the potatoes and pour the remaining broth and Worcestershire sauce on top of the pork.
Cover slow cooker and then turn heat to low. Set timer for 4 hours. Check the temperature of the pork at 4 hours and if the internal temperature at the thickest part has reached 145ºF, then you know it’s done. If it’s not quite there, continue cooking for up to 1 more hour. The potatoes should also be tender to the touch
Remove pork loin from slow cooker and set aside. Then, transfer potatoes into a large bowl and transfer the leftover broth/liquid into a small saucepan.
Make mashed potatoes by adding butter, Greek yogurt, milk, salt, and pepper to the bowl with the hot potatoes. Either use a handheld masher or a hand mixer to mash potatoes.
Make gravy by turning the heat to medium/high. Bring the gravy to a simmer and then remove about 1/3 cup of liquid and create a cornstarch slurry by whisking it with 1 tablespoon of cornstarch. Pour the cornstarch slurry back into the saucepan and continue to simmer for a few more minutes until thickened. Once thickened, remove from heat.
Slice pork loin roast and serve on top of mashed potatoes with gravy on top.
- Mashed potatoes- option to skip this part and serve potatoes quartered. Feel free to season after cooking with salt, pepper, and garlic, to taste.
- Slow cooker temp- we do NOT recommend cooking your pork on high. We tested this and your pork will come out tough if you decide to cook on high. Low and slow is the way to go.
Calories: 443kcal Carbohydrates: 34g Protein: 38g Fat: 19g Fiber: 3g Sugar: 3g
Emily is Fit Foodie Finds’ editor-in-chief. She has a masters in business and communication and a passion for food. She is an incredible at-home cook making her writing an important part of the content creation process.