This easy Crock Pot pork loin cooks up fork-tender with hardly any effort. It is seasoned, slow-cooked on a bed of sweet onions, and finished with apple cider and chicken broth for juicy slices and plenty of cozy pan juices.

cooked Crock Pot Pork Loin sliced into pieces with gravy

Holly’s Recipe Highlights

Flavor: Warm Italian seasoning, garlic, and black pepper bring the savory flavor, while apple cider and slow-cooked onions add just a touch of gentle sweetness.
Technique: The pork rests on a bed of onions so it gently steams as it cooks, staying juicy while the onions flavor the pan juices at the same time.
Time-Saving Tip: This recipe makes a ton of leftovers, so it’s the perfect dish for batch cooking. Use in sandwiches, wraps, or tacos for lunch all week long!
Serving suggestions: It’s excellent served with mashed potatoes, garlic bread, or easy stuffing and gravy. Don’t forget a side of roasted veggies!

Pork Loin vs. Pork Tenderloin

It’s easy to confuse the two, but these cuts of meat have distinct qualities that benefit from different cooking methods!

Pork tenderloin is lean and benefits from quick roasting on high heat. Learn how to cook pork tenderloin the right way for a perfectly tender bite!
Pork loin has a nice layer of fat, which provides excellent flavor, but the texture benefits from slow cooking in a Crock Pot.

Ingredients and Easy Swaps

Pork Loin: Use a 3.5 to 4-pound center-cut pork loin roast, not pork tenderloin. Using the right cut will ensure the meat stays juicy in the slow cooker.
Herbs: Italian seasoning adds easy flavor without extra herbs, but a simple mix of oregano, basil, rosemary, and thyme works too. Swap garlic powder for 2 to 3 fresh cloves pressed right onto the pork.
Onion: Sliced onion forms a flavorful bed under the pork and seasons the cooking liquid; yellow, white, or sweet onions all work.
Apple Cider (not vinegar): Regular apple cider adds gentle sweetness and rich apple flavor, while unsweetened apple juice works just as well if you don’t have cider.
Chicken Broth: Adds savory depth and plenty of pan juices, with low-sodium broth letting you control the salt; vegetable broth works nicely too.

How to Slow Cook a Pork Loin

Rub the pork loin with a spice mixture.
Place in the Crockpot with all other ingredients.
Slow cook (full recipe below) until tender.

Can You Use Frozen Pork Loin?

Frozen meat or poultry cannot be cooked in a slow cooker. Play it safe and thaw frozen pork loin in the refrigerator before cooking it in the Crockpot, which will also reduce the cooking time.

Holly’s Pork Loin Secrets

Choose the right cut: Pork loin and pork tenderloin cook very differently. For this recipe, look for a wider, thicker roast labeled loin roast or center-cut loin.
Dry the roast before seasoning: Patting the pork dry helps the spice rub stick and prevents steaming, giving every slice more flavor.
Use a thermometer: A digital meat thermometer removes the guesswork and ensures pork hits the safe 145°F with a short rest, keeping it juicy instead of dry.
Keep the lid closed: Lifting the slow cooker lid releases heat and adds extra cook time. Lift the lid to check the pork only near the end of the cooking window.
Make simple gravy from the juices: Strain the cooking liquid with a gravy separator, remove or skim the fat, then simmer with a cornstarch slurry until thickened.

Save, Store, & Reheat Leftovers

Cooling and storing: Cool, then slice. Transfer to airtight containers with some of the cooking juices. Refrigerate for up to 3 days.
Freezing: Freeze slices or shredded pork in freezer-safe bags or containers with some of the broth, for up to 3 months. Flatten bags for faster thawing and label with the date and contents.
Reheating: Reheat leftover pork in a covered skillet until hot, or in the microwave in short bursts. Aim to reheat leftovers to 165°F before serving.

More Easy Slow Cooker Dinners to Try

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