Slow-Cooker Pork Loin Roast

Editor’s Note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.

If you like pork tenderloin, it’s time you try boneless pork loin. Consider it tenderloin’s larger, equally mild cousin. It’s the star of this super-simple cozy dinner, in which the slow cooker does all the work to create juicy pork loin with a side of thick-cut carrots and baby red potatoes. Plus, you’ll love the sweet and tangy sauce that brings it all together. Here’s how to make this easy weeknight dinner.

• It’s as simple as it gets. Save for cutting up some carrots and potatoes and mixing up a simple sauce, this recipe skips the upfront prep work.
• There’s no need to sear the pork first. Just nestle it over the vegetables in the slow cooker, generously season with salt and pepper, and blanket it with a honey-balsamic sauce. Then, all it needs is time.

• Boneless pork loin: You’ll need a 2- to 3-pound boneless pork loin.
• Baby red potatoes: Baby potatoes are smaller potatoes that are about 2 inches in diameter.
• Carrots: Use 1 pound of carrots.
• Honey: Add honey for some sweetness.
• Balsamic vinegar: Use balsamic vinegar for some tanginess and color.
• Low-sodium chicken broth: The sauce is made with equal parts low-sodium chicken broth, honey, and balsamic vinegar.
• Cornstarch: A tablespoon of cornstarch helps thicken the sauce.

1. Prep the vegetables. Halve the baby red potatoes, peel and cut the carrots crosswise into 1-inch pieces, then place both in an even layer in the slow cooker.
2. Place the pork loin on top of the veggies. Generously season the pork loin all over with kosher salt and black pepper, then place on top of the vegetables.
3. Whisk the sauce. Place the honey, balsamic vinegar, low-sodium chicken broth, and cornstarch in a medium bowl and whisk until smooth, then pour over the pork loin.
4. Cover and cook on the LOW setting. Cook until an instant-read thermometer inserted into the middle of the pork loin registers at least 145°F, 2 1/2 to 3 1/2 hours. 
5. Reduce the sauce. Transfer the pork to a cutting board and the vegetables to a serving bowl. Pour the sauce into a large saucepan, bring to a boil over medium-high heat, and cook until thickened enough to coat the back of a spoon.
6. Serve. Slice the pork loin and serve with the vegetables and sauce.

Leftovers can be refrigerated in an airtight container for up to 4 days.

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