Crock Pot Herb Pork Loin (Print Version)
Tender pork loin seasoned with herbs and cooked low and slow, served with a rich onion gravy.
# Ingredients You'll Need:
→ Meat
01 -
3-4 lb pork loin roast with marbling
→ Seasonings
02 -
1 tsp dried thyme
03 -
1 tsp onion powder
04 -
1 tsp garlic powder
05 -
1 tsp seasoned salt
06 -
½ tsp dried rosemary
07 -
½ tsp black pepper
→ Liquids
08 -
1 ½ cups chicken stock
09 -
10.5 oz can French onion soup
→ Others
10 -
2 tbsp vegetable oil
11 -
1 oz packet pork gravy mix
12 -
4 tbsp salted butter, sliced
13 -
Fresh chopped parsley, for garnish (optional)
# Step-by-Step Instructions:
01 -
Pat the pork loin dry with paper towels, then season thoroughly with dried thyme, onion powder, garlic powder, seasoned salt, dried rosemary, and black pepper.
02 -
Heat the vegetable oil in a large skillet over medium heat. Once hot, sear the pork loin on all sides until golden brown, approximately 10 minutes.
03 -
Place the seared pork loin into the bottom of an 8-quart slow cooker.
04 -
Pour the chicken stock around the pork loin. Sprinkle the pork gravy mix evenly over the top of the roast.
05 -
Pour the French onion soup over the roast. Arrange slices of salted butter atop the pork loin.
06 -
Cover and cook on low for 4 to 6 hours or on high for 2 to 4 hours, until the internal temperature reaches at least 145°F. Do not exceed the recommended cooking times to avoid dryness.
07 -
Slice the pork loin and serve with the cooking juices as gravy. Garnish with fresh chopped parsley if desired.
# Extra Tips & Details:
01 -
For a thicker gravy, simmer the drippings in a skillet and whisk in a cornstarch slurry made from equal parts water and cornstarch until desired consistency is reached.
02 -
Using fresh herbs requires doubling the quantity compared to dried herbs for equivalent flavor intensity.
03 -
Leftovers can be reheated gently in a skillet, slow cooker, or oven to prevent drying out.
04 -
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.