Slow Cooker Pork Loin
Ingredients
2–3 lb (900 g–1.4 kg) boneless pork loin
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp dried thyme
1 tsp dried rosemary
1 onion, sliced
4 cloves garlic, minced
1 cup chicken broth
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard (optional)
2 tbsp cornstarch
2 tbsp cold water (for thickening the gravy)
Instructions
Pat the pork loin dry and season all sides with the salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
Heat the olive oil in a skillet over medium-high heat. Sear the pork loin for 2–3 minutes per side until browned.
Place the sliced onion and minced garlic in the bottom of the slow cooker.
Lay the seared pork loin on top. Pour in the chicken broth, Worcestershire sauce, and Dijon mustard, if using.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the pork reaches an internal temperature of 145°F (63°C).
Remove the pork and let it rest for 10 minutes before slicing.
To make the gravy, pour the cooking liquid into a saucepan. Mix the cornstarch with the cold water, stir it into the liquid, and simmer for 2–3 minutes until thickened.
Serve the sliced pork with the gravy over mashed potatoes, rice, or roasted vegetables.
Prep time: 15 minutes
Cook time: 6–8 hours on LOW (or 3–4 hours on HIGH)
Servings: 6–8
