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Slow Cooker Pork Loin Recipe

Slow Cooker Pork Loin
Source: Food Network Kitchen



  • One 3 1/2- to 4-pound pork loin
  • 1/2 teaspoon garlic powder 
  • 1/4 teaspoon ground ginger 
  • 1/8 teaspoon dried thyme 
  • Salt and freshly ground black pepper
  • 1 tablespoon cooking oil 
  • 2 cups chicken broth 
  • 2 tablespoons fresh lemon juice 
  • 1 tablespoon soy sauce 
  • 3 tablespoons cornstarch 
8 to 10 Servings


  • Trim the visible fat from the loin.
  • If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker.
  • In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper.
  • Rub the spice mixture over the entire surface of the loin.
  • In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides.
  • Drain off the fat.
  • Transfer the loin to the slow cooker.
  • Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin.
  • Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
  • When the roast is done, transfer the meat to a serving platter and cover to keep it warm.
  • To make the gravy, pour the juices from the slow cooker into a glass measuring cup.
  • Skim off the fat.
  • Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups.
  • Transfer the juices to a saucepan, reserving 1/2 cup.
  • Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan.
  • Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes.
  • Cook and stir 2 minutes more.
  • Season the gravy to taste with salt and pepper.
  • Slice the roast and serve it with the gravy.



A recipe from Food Network Kitchen

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