Super Easy Crockpot Pork Loin Roast
Did you know that your slow cooker is ideal for cooking a pork loin? It simply comes out perfect every single time! It turns out perfectly tender, and you have enough juices in the pan to make a sauce or gravy to serve with it. It’s perfect for slicing up and serving with some creamy mashed potatoes, but you can even pull it for some delicious pulled pork. This pork loin roast simply melts in your mouth, it’s a bit sweet from the honey, and salty from the soy sauce. It’s the perfect harmony of sweet and savory! Doused in that gravy made from all the drippings collected from the low and slow cooking; this Crockpot Pork Loin Roast is guaranteed to impress. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the 4-pound boneless pork loin on all sides until it has a nice golden brown color. Searing seals in the juices and adds a flavorful crust to the pork.
Pork loin: I used a 4 pound, tied pork loin roast. This recipe will also work for thinner whole pork loins. Just make sure it all adds up to 3-4 pounds. Olive oil: Avocado, safflower, sunflower, grapeseed, vegetable, or canola oils can be used instead. Basil: Dried basil works best – fresh basil is very delicate and will have trouble holding up to the long cooking time. Soy sauce: I always opt for low sodium to control the salt levels in the dish! Honey: Brown sugar or agave will also work! Salt: Season to taste. If you’re watching your sodium, the salt can be left out completely since we’re already using soy sauce. Cornstarch: The cornstarch is going to help thicken our gravy.
In a small bowl, whisk together 6 cloves of minced garlic, 3 tablespoons of soy sauce, ½ cup of honey, ½ teaspoon of salt, remaining 2 tablespoons of olive oil, 1 cup of water, and 1 tablespoon of dried basil. Place the seared pork loin into your Crockpot. Pour the sauce all over the pork, making sure it’s well coated. Cook on low for 7-8 hours or on high for 3-4 hours. Once the pork is cooked, transfer it to a cutting board and cover with foil. Let it rest for 10 to 20 minutes before slicing. Meanwhile, leave about 2 cups of liquid in the Crockpot and skim off any excess fat. In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the Crockpot and cook on high until the sauce thickens into a gravy.
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