Slow-cooker Pork Loin

Some weeks I know that, despite having two ovens, we will still be fighting for oven space as we approach dinner time. I turn to the slow-cooker on such occassions to prepare any number of lovely things. There are those who question using the slow-cooker without any liquid. Luckily most cuts of meat will produce a bit of liquid on their own over time. I say don’t sweat it.

Slow-cooker Pork Loin
Servings: 8-10
Prep time: 5 minutes
Total time: 3 1/2 hours


  • 3 1/2 lb. pork loin
  • 1 tsp. herbes de Provence
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper

Special equipment:


  1. Trim excess fat from the top of the pork loin, leaving about an 1/8″.
  2. Combine herbs, salt and pepper in a small bowl. Sprinkle over all sides of the pork loin, rubbing it in to ensure adherence.
  3. Place the pork loin in the crock pot and cover. Heat on low for 3 hours.
  4. Check the temperature; you want it to reach 145° before removing. If it isn’t ready then check again in 15 minutes.
  5. Transfer pork loin to a grooved cutting board and tent with foil. Allow to rest for 15-20 minutes. The internal temperature will continue to rise another 5-10°. Slice meat thinly and serve with homemade applesauce.

I traded a bit of flavor for ease of prep by not browning the outside of the pork roast. If you don’t mind dirtying a skillet you can rub it with salt and pepper then brown it over high heat in a little vegetable oil. Cool until you can comfortably handle, rub on the herbes de Provence and continue with step 3.

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