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
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
- 5-7 qt. slow-cooker (I have this one)
- Trim excess fat from the top of the pork loin, leaving about an 1/8″.
- Combine herbs, salt and pepper in a small bowl. Sprinkle over all sides of the pork loin, rubbing it in to ensure adherence.
- Place the pork loin in the crock pot and cover. Heat on low for 3 hours.
- Check the temperature; you want it to reach 145° before removing. If it isn’t ready then check again in 15 minutes.
- 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.