There’s something about walking into a home that smells like dinner has been cooking all day. That rich, savory aroma that wraps around you before you even take your coat off. For me, Slow Cooker Pork Loin with Gravy is that meal. It’s the kind of comfort food that feels like Sunday afternoons at the table, passing plates around, everyone a little quieter than usual because the food is just that good.
Ingredients
Pork
- 2 ½ – 3 lb boneless pork loin roast
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
Aromatics
- 1 medium onion sliced
- 3 cloves garlic minced
Cooking Liquid
- 1 cup low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme or Italian seasoning
Gravy Thickener
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Season the Pork
- Pat the pork loin dry. Rub evenly with salt, pepper, garlic powder, and paprika.
- Layer the Slow Cooker
- Place sliced onions and minced garlic at the bottom of the slow cooker.
- Set the seasoned pork loin on top.
- Add Liquid
- In a small bowl, mix broth, Worcestershire sauce, Dijon mustard, and thyme
- Pour around (not directly over) the pork.
- Cook
- Cover and cook:
- LOW for 6–7 hours (best for tender results)
- or HIGH for 3–4 hours
- The pork is done when it reaches an internal temperature of 145°F (63°C) and is tender.
- Rest the Pork
- Remove pork and let it rest on a cutting board for 10 minutes before slicing.
- Make the Gravy
- Pour cooking juices into a saucepan.
- Bring to a gentle simmer.
- Mix cornstarch and cold water to create a slurry.
- Whisk slurry into simmering liquid.
- Cook 2–3 minutes until thickened.
- Taste and adjust salt if needed.
- Serve
- Slice pork and spoon warm gravy over the top.