Slow-Cooker Pork Loin Roast

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer (and The Kitchn's Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
Jan Valdez
Jan ValdezAssistant Recipe Producer at The Kitchn
I cover recipe content on The Kitchn, write and update recipes and recipe roundups, and test recipes for the team. I have 10 years of experience working in R&D test kitchens, testing products and recipes, and at publishers including Serious Eats and EatingWell.
updated Sep 13, 2024
Post Image
Credit: Joe Lingeman

This slow-cooker pork loin is cooked over a bed of thick-cut carrots and red potatoes with a sweet and tangy sauce to bring it all together.

Serves4 to 6

Prep10 minutes

Cook2 hours 30 minutes to 3 hours 30 minutes

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Post Image
Credit: Joe Lingeman

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.

Why You’ll Love It

  • 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.
(Image credit: Joe Lingeman)

Key Ingredients in Slow-Cooker Pork Loin Roast

  • 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.

How to Make Slow-Cooker Pork Loin Roast

  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.

Storage Tips

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

What to Serve with Slow-Cooker Pork Loin Roast

Slow-Cooker Pork Loin Roast Recipe

This slow-cooker pork loin is cooked over a bed of thick-cut carrots and red potatoes with a sweet and tangy sauce to bring it all together.

Prep time 10 minutes

Cook time 2 hours 30 minutes to 3 hours 30 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 1 pound

    baby red potatoes, halved

  • 1 pound

    carrots, peeled and cut into 1-inch pieces

  • 1

    (2- to 3-pound) boneless pork loin

  • 2 tablespoons

    kosher salt

  • 1 teaspoon

    freshly ground black pepper

  • 1/4 cup

    honey

  • 1/4 cup

    balsamic vinegar

  • 1/4 cup

    low-sodium chicken broth

  • 1 tablespoon

    cornstarch

Instructions

Show Images
  1. Halve 1 pound baby potatoes. Peel and cut 1 pound carrots crosswise into 1-inch pieces. Place both in an even layer in a 6-quart or larger slow cooker. Generously season 1 pork loin all over with kosher salt and black pepper. Place on top of the vegetables.

  2. Place 1/4 cup honey, 1/4 cup balsamic vinegar, 1/4 cup low-sodium broth, and 1 tablespoon cornstarch in a medium bowl and whisk until smooth. Pour over the pork loin.

  3. Cover and cook on the LOW setting 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.

  4. Transfer the pork to a cutting board and the vegetables to a serving bowl. Pour the sauce into a large saucepan and bring to a boil over medium-high heat. Cook until thickened enough to coat the back of a spoon. Slice the pork loin and serve with the vegetables and sauce.

Recipe Notes

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