Crock Pot Herb Pork Loin (Printer-Friendly)
Juicy herb-seasoned pork loin slow-cooked with rich onion gravy for tender, flavorful results.
# What You’ll Need:
→ Pork
01 -
3 to 4 pounds pork loin roast
→ Seasonings
02 -
1 teaspoon dried thyme
03 -
1 teaspoon onion powder
04 -
1 teaspoon garlic powder
05 -
1 teaspoon seasoned salt
06 -
½ teaspoon dried rosemary
07 -
½ teaspoon black pepper
→ Liquids and Fats
08 -
2 tablespoons vegetable oil
09 -
1½ cups chicken stock
10 -
1 ounce packet pork gravy mix
11 -
10.5-ounce can French onion soup
12 -
4 tablespoons salted butter, sliced
→ Garnish
13 -
Fresh chopped parsley (optional)
# Steps to Follow:
01 -
Pat the pork loin dry with paper towels. Evenly season all sides with dried thyme, onion powder, garlic powder, seasoned salt, dried rosemary, and black pepper.
02 -
Heat 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 -
Transfer the seared pork loin to the bottom of an 8-quart slow cooker. Pour chicken stock around the roast, avoiding pouring directly on the seasoning. Sprinkle the pork gravy mix evenly over the top.
04 -
Pour the French onion soup over the pork loin. Distribute sliced butter evenly atop the roast.
05 -
Cover and cook on low for 4 to 6 hours or on high for 2 to 4 hours, until the internal temperature reaches 145°F. Avoid exceeding these times to prevent overcooking.
06 -
Slice the pork loin and serve with the cooking drippings as gravy. Garnish with fresh parsley if desired.
# Helpful Hints:
01 -
For a thicker gravy, heat the drippings in a skillet and whisk in a slurry made from equal parts water and cornstarch until desired thickness is achieved.
02 -
Fresh herbs can be substituted by doubling the amount compared to dried herbs.
03 -
Leftovers can be reheated gently in a skillet, oven, or slow cooker without overcooking to prevent dryness.