Go Back

Pork Loin Roast {Slow Cooker}

I usually serve the pork loin slices with green beans and potatoes that have either been roasted separately or cooked in the crock pot with the rest of dinner. By dinner time, the entire house smells amazing.
Print Recipe
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 8

Ingredients
  

  • 2 ½ -3 pounds of boneless pork loin roast
  • 4 whole cloves of garlic
  • 1 small onion, quartered
  • 2 cups of carrots
  • 2 granny smith apples, quartered
  • 3 sprigs of rosemary
  • 1-2 teaspoons salt
  • 1 teaspoon pepper
  • ½ pound of small yellow potatoes (optional)

Instructions
 

  • Season the pork well with salt and pepper, set aside.
  • Layer the bottom of the crock pot with the onions, carrots and garlic.
  • Place the pork on top of the vegetables and then surround it with the apple quarters.
  • Top the pork with the rosemary, cover with lid and cook for 6-8 hours on low. It really depends how hot your cooker is, mine is pretty hot so it usually only needs the 6 hours. You could always check the meat and ensure a meat thermometer reads 160F degrees.
  • Remove the pork and slice for service. Spoon out the carrots and onions to serve with the meat.
  • Remove the rosemary springs and larger pieces of garlic and discard.
  • With the remaining liquid you can make a gravy by adding a corn starch slurry** or flour to thicken the liquid, whisking well to avoid clumps and to desired thickness.

Notes

  1. I have also added potatoes to this recipe to make it a one pot meal.
  2. Another option is to use a hand mixer with the liquid and cooked apple mixture, after you remove the meat and vegetables, and blend this mixture until it is a sauce. Then add to pan over medium heat and thicken with either corn starch or flour like mentioned above.
  3. ** To make slurry: mix 2 tablespoons of corn starch with 2 tablespoons of water until combined and smooth.