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This Crock Pot Herb Pork Loin with Gravy is all about tender, juicy pork cooked low and slow in a flavorful onion gravy made right in the slow cooker. It’s a comforting, fuss-free meal perfect for both special Sunday dinners and easy weeknight suppers. Coated in herbs and spices, the pork comes out beautifully seasoned and moist, with the rich gravy giving every slice a delicious finishing touch.
I first made this during a hectic week when I needed dinner on the table without stress. The ease and delicious results made it an instant family favorite. Now we turn to this recipe when we want a satisfying meal without much hands-on time.
Ingredients
- Pork loin roast: with good marbling for juicy, flavorful meat
- Dried thyme: for subtle herbaceous warmth
- Onion powder: to enhance savory depth
- Garlic powder: for classic aromatic flavor
- Seasoned salt: for balanced seasoning
- Dried rosemary: adding a piney, fragrant note
- Black pepper: for gentle heat
- Vegetable oil: for searing and developing crust
- Chicken stock: to enrich the gravy choose low sodium for control over saltiness
- Pork gravy mix: for that signature porkflavored sauce
- French onion soup: in a can to build layers of sweet onion taste
- Salted butter: for richness and moisture
- Fresh chopped parsley: optional for bright garnish and fresh flavor
Instructions
- Sear the Pork Loin:
- Pat the roast dry with paper towels to help the seasoning stick. In a small bowl, mix dried thyme, onion powder, garlic powder, seasoned salt, rosemary, and black pepper. Rub the seasoning all over the pork loin evenly. Heat vegetable oil in a skillet over medium heat until shimmering. Carefully place the pork loin in the pan and sear on all sides, turning every few minutes, until a deep golden brown crust forms. This should take about 10 minutes and it locks in flavor and moisture.
- Prepare the Slow Cooker:
- Place the seared roast into the bottom of an 8quart slow cooker. Pour the chicken stock gently around the roast, not over it, to keep seasoning in place. Sprinkle the pork gravy mix on top of the pork to begin building the gravy base.
- Add Onion Soup and Butter:
- Pour the entire can of French onion soup evenly over the roast. Top the pork loin with slices of salted butter. This will melt during cooking, keeping the meat moist and enriching the gravy.
- Cook Low and Slow:
- Cover the slow cooker and set it on low for 4 to 6 hours. Alternatively, cook on high for 2 to 4 hours, but low heat tends to develop more tenderness and flavor. Use a meat thermometer to check for doneness the internal temperature should reach at least 145 degrees Fahrenheit. Avoid overcooking to keep the pork tender.
- Slice and Serve:
- Once done, transfer the pork loin to a serving platter and slice it against the grain. Spoon the drippings and onion gravy over the slices. Garnish with fresh chopped parsley if desired for a pop of color and freshness.
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My favorite part of this dish is the onion gravy. It adds a homey richness that feels like a warm hug on a plate. I still remember the first time I made this for my family and how everyone savored every bite. It quickly earned a permanent spot in our rotation.
Storage Tips
Refrigerate leftovers in an airtight container for up to three days. Avoid reheating at high heat to prevent drying out the meat. Gently warming slices in a skillet with a splash of gravy or broth keeps the pork tender and juicy.
Ingredient Substitutions
If pork gravy mix is unavailable, au jus or mushroom gravy packets work well as a substitute. For an onionfree option, beef consommé can replace the French onion soup. Fresh herbs can be used instead of dried by doubling the quantity since dried herbs are more concentrated.
Serving Suggestions
Serve this pork loin alongside creamy mashed potatoes or buttery egg noodles to soak up the gravy. Roasted green beans or glazed carrots make a vibrant vegetable side. For a lighter pairing, a crisp green salad balances the richness perfectly.
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This slow cooked pork loin delivers tender, flavorful slices with rich onion gravy for an easy, comforting meal.
Frequently Asked Questions About Recipes
- → What cut is best for this slow cooking method?
Pork loin roast with some marbling is ideal as the fat helps keep the meat moist during slow cooking.
- → Can I use fresh herbs instead of dried?
Yes, but fresh herbs should be doubled in quantity since dried herbs are more concentrated.
- → Is searing the pork loin necessary?
Searing adds color and flavor but can be skipped if short on time; just omit the oil if you skip searing.
- → How do I thicken the gravy if desired?
After cooking, simmer drippings and whisk in a slurry of cornstarch and water until the gravy thickens to your liking.
- → What is the proper internal temperature for the pork?
Cook pork to an internal temperature of 145°F for safe, juicy, and tender results. Use a meat thermometer for accuracy.