Recipe

Slow Cooker Pork Loin

Tender, sliceable pork loin with a garlic-herb rub and a quick gravy made from the slow cooker juices.

By Matt Campbell

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4.8

A sliced slow cooker pork loin fanned on a platter with gravy spooned over the top, surrounded by carrots and onions on a wooden table

I love a slow cooker recipe that feels like you did the most when you actually did the least. This pork loin is exactly that. You give it a quick garlic-herb rub, tuck it into the slow cooker with onions and a splash of broth, and a few hours later you have tender, sliceable pork that tastes like a cozy Sunday dinner but behaves like a weeknight meal.

The key is treating pork loin like the lean cut it is. Cook on LOW, pull it at 145°F, and let it rest. Then make a simple gravy from the drippings because that is the kind of low-drama luxury I am always chasing.

Raw pork loin on a cutting board with bowls of garlic, herbs, salt, pepper, broth, and sliced onions arranged on a kitchen counter

Why It Works

Moist, not dry: Pork loin is lean, so we cook on LOW, pull at 145°F, and rest to keep it juicy.
Big flavor, small effort: The garlic-herb rub does the heavy lifting while the slow cooker handles the rest.
Sliceable texture: This is not “shredded pork” territory. You get neat slices for plates, sandwiches, and meal prep.
Gravy from drippings: The slow cooker liquid becomes a quick gravy in minutes. No separate sauce stress.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers within 2 hours. Store sliced pork in an airtight container for up to 4 days. Spoon a little gravy or cooking liquid over the slices before sealing so they stay juicy.

Freeze: Freeze pork (with a bit of gravy) in freezer-safe bags or containers for up to 3 months. Lay bags flat for easy stacking.

Reheat without drying out: Warm slices in a covered skillet with a splash of broth or gravy over low heat, or microwave covered at 50 to 70 percent power in short bursts until just hot.

Sliced pork loin stored in a glass meal prep container with a small amount of gravy, set on a kitchen counter with lids nearby

Common Questions

Can I use pork tenderloin instead of pork loin?

You can, but it cooks faster and dries out more easily if left too long. If using tenderloin, check early and aim for 145°F in the center, then rest. Tenderloin is smaller and more delicate. Pork loin is the better slow cooker match.

Do I need to sear the pork loin first?

Not required, but it is a nice upgrade if you have 6 to 8 extra minutes. Searing adds deeper flavor and a prettier exterior. This recipe works either way.

How long should I cook pork loin in the slow cooker?

Cook on LOW for 3 to 5 hours for a 2.5 to 3.5 pound loin, until the thickest part hits 145°F. Slow cookers vary a lot, so start checking at 2 1/2 to 3 hours. If it hits temp early, pull it right away or switch the slow cooker to WARM to avoid drying it out.

Is 145°F safe for pork loin?

Yes for whole cuts like pork loin. For best texture and food safety guidance, cook to 145°F and let it rest at least 3 minutes (this recipe rests 10 to 15 minutes, so you are covered).

Why is my slow cooker pork loin tough?

Usually it is one of two things: it was cooked past the sweet spot (lean meat dries out) or it was sliced without resting. Pull at 145°F, rest 10 to 15 minutes, then slice across the grain.

Can I add potatoes and carrots?

Yes. Put potatoes and carrots on the bottom so they cook in the liquid, then set the pork on top. If your slow cooker runs hot, cut the potatoes a little larger so they do not turn mushy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart slow cooker (or similar size)
Measuring spoons
Small bowl (for the rub)
Tongs
Instant-read thermometer
Cutting board and sharp knife
Small saucepan (for gravy)
Fine-mesh strainer (helpful for gravy)
Spoon or fat separator (to skim drippings)

I used to think slow cookers were only for things you shred. Then I tried pork loin and realized the slow cooker can do “sliceable and classy” too, as long as you do not treat a lean roast like a pork shoulder. This is one of those recipes I make when I want dinner to feel like I planned ahead, even if I seasoned the meat half-awake and ran out the door. Also, I will never stop being impressed by how a little garlic, a little thyme, and a good pinch of salt can make your whole kitchen smell like someone competent lives there.