Slow-Cooker Pork Loin Roast
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
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.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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.
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.
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.
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.