Crockpot Pork Loin Roast – Jo Cooks

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This roast Crockpot pork loin absolutely melts in the mouth. A little sweet, a little salty and a lot of flavor. You’ve never eaten pork like this before! Try it on a sandwich, over potatoes, rice, or take a fork and eat it directly from the cooking pot. It’s that good.

Super Easy Crockpot Roast pork loin

Did you know that your slow cooker is ideal for cooking a pork tenderloin? It just comes out perfect every time! It’s perfectly tender, and you have enough juices in the pan to make a sauce or sauce to serve with it. It’s perfect for cutting and serving with some creamy mashed potatoes, but you can even pull it for a delicious shredded pork.

This roast pork loin simply melts in the mouth, is a little sweet from honey and salty from soy sauce. It’s the perfect harmony of sweet and savory! Soaked in that sauce made from all the drips collected from slow and slow cooking; this Crockpot pork loin roast is guaranteed to impress.

What you need for the roast pork loin cooker

Pork

loin

• – I used a roast pork loin 4-pound tie. This recipe will also work for thinner whole pork loins. Just make sure everything adds up to 3-4 pounds.
• Olive oil: Instead, avocado, safflower, sunflower, grapeseed, vegetable, or canola oils can be used.
• Basil – Dried basil works best: Fresh basil is very delicate and will have trouble maintaining the long cooking time.
• Soy sauce – I always opt for a low sodium content to control the salt levels on the plate!
• Honey – Brown sugar or agave will work too!
• Salt – Season to taste. If you are taking care of your sodium, salt can be omitted altogether since we are already using soy sauce.

Cornstarch

• – Cornstarch will help thicken our sauce.

How to make a

roast

pork loin from cooking pot

1. Sear: In a large skillet heat 2 tablespoons of olive oil and seal the pork on all sides until it has a nice golden brown color.
2. Mix the sauce: Meanwhile, in a small bowl, whisk the garlic, soy sauce, honey, salt, remaining olive oil, water, and dried basil.
3. Cook: Place the pork in your cooking pot. Pour the sauce all over the pork. Simmer for 7-8 hours or over high heat for 3-4 hours.

Make the sauce

4. : Transfer the roast pork to a cutting board and cover with aluminum foil while making the sauce. Let the pork stand for 10 to 20 minutes before cutting and serving. Leave about 2 cups of liquid in the Crockpot and skim any excess grease from the surface. Beat the cornstarch with 2 tablespoons of water to make a suspension, then stir in the cooking pot. Cook over high heat until sauce thickens.
5. Finish: Cut the pork into 1-inch thick slices or crush with 2 forks, then drizzle with plenty of sauce. Serve on mashed potatoes, or with a side to a salad. Also great on sandwiches.

What is the difference between pork loin and pork loin Pork loin and pork loin are

not cut from the same part of the animal and, in fact, look really different

.

Pork loin

is a thin, long, boneless cut of meat and comes from the muscle that runs alongside the spine. A pork loin is wide enough that you can cut pieces of meat and comes from the back.

What is pork loin?

Pork loin is also called central loin roast or central pork rib roast. It is a lean and tender cut that usually has a juicy fat cap. It is usually much wider and thicker than a pork loin. Pork loin is the muscle that runs along the pig’s back between back fat and ribs.

Can I make this pork loin in an instant pot?

absolutely! Follow the instructions listed on the recipe card below and place the pork loin in the instant pot on top of the trivet. Cook on high pressure for 30 minutes. Alternatively, you can seal the pork loin directly in the instant pot in the “Sauté” function. Let the pressure release naturally, open the lid and remove the pork loin. Turn the instant pot to the “Sauté” function, add the cornstarch suspension and cook until the sauce thickens.

How do I know when my pork loin is cooked

?

Use a meat thermometer to accurately know if your pork is cooked. Insert a meat thermometer into the middle part of the pork and the temperature should read at least 145°F/62.8°C to 160°F/71.1°C.

Some great tips

1. Use high heat to seal the pork. Give the pan a few minutes to warm up. A golden brown seam = flavortown.
2. Low and slow is the best policy for tender pork.
3. Be sure to skim the fat from the liquids in the Crockpot before making the sauce.
4. Use more or less cornstarch slurry when you are finishing the sauce according to your consistency preference.

Transfer

pork loin to an airtight container and store it in the fridge for 3-4 days. Make sure pork has been completely cooled to room temperature before storing.

To reheat, you can use the microwave or in a skillet over medium heat. Add some sauce to the pan to prevent the meat from drying out.

Freezing

Make sure the pork has been completely cooled to room temperature before freezing. You can store pork in an airtight container or in a sealable freezer bag. It will last 2-3 months frozen.

I suggest letting the pork thaw completely overnight in the fridge before reheating. This will allow you to reheat the pork evenly without drying out any of it.

More delicious recipes to try

• honey Garlic

Pork loin

• Blueberry

Roast pork Greek pork loin

• Ribs and potatoes Bread leaf Dinner
• Rosemary Garlic Roast pork
• loin Stuffed
• apple Pork loin
• Crockpot Cuban-style pork tenderloin