Crockpot Pork Loin Roast
User Reviews
4.6
Crockpot Pork Loin Roast
Description
The recipe begins by searing a 4-pound boneless pork loin in olive oil to develop a golden-brown exterior, which adds flavor and texture. A marinade composed of minced garlic, soy sauce, honey, dried basil, salt, and water is whisked together and poured over the pork before slow cooking it in a Crockpot. Low heat over several hours breaks down the meat fibers, ensuring tenderness.
After cooking, the pork rests for up to 20 minutes, preserving its juices. The remaining liquid is skimmed of excess fat and thickened with a cornstarch slurry into a rich gravy. The pork can be sliced thick or shredded and served drizzled with this gravy, complementing sides like mashed potatoes or using in sandwiches.
This method emphasizes slow, gentle cooking combined with an initial sear to lock in flavors and texture. The gravy-making step allows control over consistency. Proper resting and fat removal improve the final presentation and flavor balance.
Storing the pork in airtight containers and reheating with added gravy prevents drying out. Adjust the amount of cornstarch slurry to achieve your preferred gravy thickness.
Ingredients
- 4 tablespoons olive oil divided
- 4 pound pork loin boneless
- 6 cloves garlic minced
- 1 tablespoon basil dried
- 3 tablespoons soy sauce
- ½ cup honey
- ½ teaspoon salt
- 1 cup water
- 1 tablespoon cornstarch
Instructions
- In a large skillet heat 2 tablespoons of the olive oil and sear the pork on all sides just until it has a nice golden brown color.
- In the mean time, in a small bowl, whisk together the garlic, soy sauce, honey, salt, remaining olive oil, water and dried basil. Place the pork into your Crockpot. Pour the sauce all over the pork. Cook on low for 7-8 hours or on high for 3-4 hours.
- Transfer the pork roast to a cutting board and cover with foil while you make the sauce. Let the pork rest for 10 to 20 minutes before cutting it and serving. Leave about 2 cups of liquid in the Crockpot and skim any excess fat from the surface. Whisk the cornstarch with 2 tablespoons of water to make a slurry, then stir into the Crockpot. Cook on high until the sauce thickens.
- Cut the pork into thick 1 inch slices or shred it with 2 forks, then drizzle with lots gravy. Serve over mashed potatoes, or with a side a salad. Also great on sandwiches.
Notes
- Heat the pan thoroughly before searing to obtain a good golden crust on the pork.
- Cooking the pork low and slow in the Crockpot results in tender meat.
- Skim excess fat from the cooking liquid before thickening to maintain a cleaner gravy.
- Adjust the cornstarch slurry quantity to achieve desired sauce thickness.
- Store cooled leftover pork in an airtight container in the refrigerator for 3 to 4 days.
- Reheat leftovers in a skillet over medium heat with some gravy to keep the meat moist, or use a microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 437kcal | 22% |
| Carbohydrates | 20g | 7% |
| Protein | 51g | 102% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 143mg | 48% |
| Sodium | 460mg | 19% |
| Potassium | 892mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
