Crock Pot Herb Pork Loin

Crock Pot Herb Pork Loin with Gravy is a wonderfully tender and flavorful main dish that turns simple ingredients into comforting family food. The pork loin is seasoned with fragrant herbs and spices, then slow cooked with an onion gravy that keeps the meat juicy and full of flavor. This recipe is perfect for a special weekend meal or an easy weeknight dinner when you want something that feels homey and satisfying without much fuss.

I first made this on a chilly Sunday afternoon and was amazed at how tender the pork turned out. Now it’s a go-to for holiday dinners and comfort food cravings alike.

Ingredients

• Pork loin roast: Look for one with good marbling because the fat keeps the meat juicy during slow cooking
• Dried thyme: Adds an earthy herbal note that complements pork beautifully
• Onion powder: Contributes a mild sweetness and depth to the seasoning mix
• Garlic powder: A classic with pork that gives a savory richness
• Seasoned salt: Brings balanced seasoning with herbs and spices all in one
• Dried rosemary: Offers a piney fragrance that pairs well with thyme
• Black pepper: Provides a gentle peppery kick without overpowering
• Vegetable oil: Used for searing the roast to develop a golden crust and lock in juices
• Chicken stock: Adds flavorful liquid to the slow cooker and forms the base of the gravy
• Pork gravy mix: Gives the sauce a classic gravy flavor that boosts the roast’s taste
• Canned French onion soup: Adds savory onion flavor and a touch of sweetness to the gravy
• Salted butter: Adds depth and richness to the cooked roast and gravy
• Fresh chopped parsley: Optional for garnish to add freshness and a bit of color

Instructions

Sear the pork loin:

Pat the pork dry with paper towels to remove moisture which helps the searing process. Season the entire roast evenly with dried thyme, onion powder, garlic powder, seasoned salt, dried rosemary, and black pepper. Heat vegetable oil in a large skillet over medium heat until shimmering. Carefully place the roast in the skillet and brown all sides for about 10 minutes until the exterior is golden brown. This step develops flavor and seals in the juices.

Place the roast in the slow cooker:

Transfer the seared pork loin to the bottom of an 8-quart slow cooker. Pour chicken stock around the roast but avoid washing off the seasoning on top. Sprinkle the pork gravy mix evenly over the top of the roast.

Add the onion soup and butter:

Pour the canned French onion soup on top of the pork loin. Distribute the sliced butter over the roast to enhance moisture and flavor as it cooks.

Cook slowly until done:

Cover the crock pot and cook on low for 4 to 6 hours or on high for 2 to 4 hours. The pork is done when it reaches an internal temperature of at least 145 degrees Fahrenheit. Be careful not to overcook as pork loin can dry out if left too long.

Slice and serve:

Carefully remove the roast and slice it. Serve with the cooking drippings spooned over as gravy. Garnish with fresh chopped parsley if desired.

My favorite part about this recipe is the aroma while it cooks. The combination of thyme, rosemary, and onion soup fills the house with cozy scents that always remind me of family gatherings. One autumn Sunday, I brought this dish to a potluck and everyone kept asking for the recipe because the pork was so tender and flavorful.

Storage Tips

Store leftover pork loin in an airtight container in the refrigerator for up to three days. For longer storage, place cooled pork in a freezer-safe container or heavy-duty freezer bag and freeze for up to three months. When reheating, slice the pork and warm gently in a skillet or oven to keep it juicy.

Ingredient Substitutions

If you do not have pork gravy mix, au jus or mushroom gravy packets work well instead and will add a slightly different but complementary flavor. Fresh herbs can be used in place of dried but double the quantity since dried herbs are more concentrated. Low sodium chicken stock works if you want to reduce salt levels.

Serving Suggestions

This pork loin pairs beautifully with creamy mashed potatoes or buttered egg noodles. Roasted root vegetables or steamed green beans make excellent vegetable sides. Spoon extra gravy over everything for a comforting meal. Fresh parsley sprinkled on top brightens the dish visually and in flavor.

This slow-cooked pork loin delivers tender, flavorful results that are perfect for family meals and special occasions. Serve with mashed potatoes and extra gravy.

Common Recipe Questions

→ What is the difference between pork loin and pork tenderloin?

Pork loin comes from the back near the ribs, typically larger and with some marbling, while pork tenderloin is a smaller, leaner cut from closer to the front of the pig.

→ Can pork tenderloin be used instead of pork loin?

Yes, but it requires shorter cooking time, about 2-4 hours on low heat. Use a meat thermometer to ensure it reaches 145°F for safety and juiciness.

→ How can I thicken the onion gravy?

After cooking, simmer the drippings in a skillet and whisk in a cornstarch slurry made with equal parts water and cornstarch until desired thickness.

→ Is searing the pork loin necessary?

Searing adds color and depth of flavor, but you can skip it for convenience. If skipped, omit oil to avoid excess fat.

→ How to prevent the pork loin from drying out?

Choose a cut with good marbling, use enough cooking liquid, add butter for moisture, and avoid overcooking. Searing also helps lock in juices.