With just 10 minutes of prep, this garlic and herb slow cooker pork loin with vegetables is an easy, healthy dinner for your busiest days! Just place everything in the slow cooker, and by the end of the day you will come home to a warm, cozy meal that the entire family will love.
Table of Contents
- The Difference Between Pork Loin, Pork Tenderloin, and Pork Sirloin
- Ingredients for Slow Cooker Pork Loin with Vegetables
- How to Make a Pork Loin in the Crock Pot
- Serving Suggestions
- Preparation and Storage Tips
- Recipe Variations
- Tips for the Best Slow Cooker Pork Loin WITH Vegetables Recipe
- Garlic and Herb Slow Cooker Pork and Vegetables Recipe
The Crock Pot is such a convenient tool when it comes to getting dinner on the table quickly and easily. Spend a few minutes prepping earlier in the day, and you’ll come home to a cozy and flavorful slow cooker pork loin, plus some veggies on the side. If you love Crock Pot dinners as much as we do, be sure to check out this Crock Pot pot roast, this Crock Pot chicken and stuffing, and this Crock Pot brisket, too!
The Difference Between Pork Loin, Pork Tenderloin, and Pork Sirloin
All of these different cuts from the loin can get confusing when you’re staring at a meat case in the grocery store! In general, a loin is the portion of meat running along the back of the pig. The “pork loin” is near the center, while the “sirloin” is toward the rear. The tenderloin is a small strip of meat hanging underneath the pork loin. The tenderloin typically weighs just one pound, and is incredibly tender because it’s a part of the animal that doesn’t perform any tough work.
Since pork tenderloin is naturally lean and tender, it does well when cooked quickly at high temperatures. By contrast, pork loin and pork sirloin lend themselves well to slower roasting and grilling techniques (giving any tough fibers a chance to slowly break down). This recipe calls for a pork sirloin, but you can sub with a pork loin if you prefer.
Ingredients for Slow Cooker Pork Loin with Vegetables
This is just a quick overview of the ingredients that you’ll need for our favorite slow cooker pork loin recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Carrots, golden potatoes, onion, and broccoli: fresh vegetables that add flavor to the pot and round out the meal.
- Italian seasoning, garlic, and salt: for even more flavor.
- Smithfield Marinated Fresh Roasted Garlic & Herb Pork Sirloin Roast: this pork comes already marinated, so it’s a great way to add flavor to the meal without any extra effort. See my notes below if you’d like to use a plain pork sirloin or a pork loin instead.
- Lemon: for a bright, acidic note.
- Chicken broth: the liquid that cooks the meat and veggies, while also adding great flavor.
How to Make a Pork Loin in the Crock Pot
This pork loin recipe comes together quickly and easily in the slow cooker. I’ve included detailed directions in the recipe card below, but here’s the quick version:
- Place the vegetables in the bottom of the slow cooker.
- Season the veggies.
- Add the pork on top.
- Cover and cook until the pork is tender and reaches an internal temperature of at least 145°F.
- Slice the pork, and serve with the veggies and steamed broccoli.
Serving Suggestions
Pair the pork and vegetables with any of these easy sides for quick weeknight dinners or a cozy Sunday dinner:
- Wedge Salad with Buttermilk Ranch Dressing, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or Classic Caesar Salad
- Flaky Buttermilk Biscuits, Sweet Potato Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, or Drop Biscuits
- 3-Ingredient Sour Cream Muffins
- Pumpkin Bread or Pumpkin Muffins
- Charleston Red Rice or Rice Pilaf
- Creamy Baked Mac and Cheese, Duke’s Homemade Mac and Cheese, Pumpkin Mac and Cheese, Crock Pot Mac and Cheese, No-Boil Overnight Mac and Cheese, Shells and Cheese, or Creamy Stovetop Mac and Cheese
- Southern Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Corn Sticks, Honey Cornbread or Cornbread Muffins
Preparation and Storage Tips
Leftover pork will keep in an airtight container in the refrigerator for 3-4 days, or wrapped tightly in the freezer for up to 3 months. I do not recommend freezing the leftover vegetables, as they will have a mushy, watery texture when thawed.
Reheat the pork in a 325°F oven just until warmed through (about 15-20 minutes). You can also reheat smaller amounts of pork in the microwave. We love to enjoy thinly-sliced leftovers on sandwiches the next day!
Recipe Variations
- If you prefer to start with a plain (non-marinated) pork sirloin or pork loin roast, that’s fine! Just marinate the pork in your favorite Italian dressing overnight (for up to 24 hours). Place the marinated pork in the slow cooker, and discard the marinade.
- Use a garlic & herb marinated pork loin filet (instead of the sirloin roast). The cooking instructions remain the same.
- To feed a large family, double all of the ingredients or use a larger pork roast. You may need to extend the cooking time for the larger piece of meat.
- For even more flavor, sear the pork in a hot skillet until it’s browned on all sides before adding it to the crockpot.
- Season the meat with additional favorite herbs. Good options include parsley, oregano, thyme, rosemary, chives, and basil. You can also make your own spice rub to add to the roast in lieu of the Italian seasoning, which might include paprika, onion powder, garlic powder, cayenne, ground black pepper, or chili powder.
Tips for the Best Slow Cooker Pork Loin WITH Vegetables Recipe
- The total cooking time will vary depending on a variety of factors, such as the size and thickness of your pork, as well as your individual slow cooker. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches 140°F – 145˚F. In some Crock Pots, this might only take 3-4 hours on LOW or 1 ½ – 2 hours on HIGH.
- If you like the crust on your meat to be darker and more crispy, transfer the pork loin to a rimmed baking sheet and place it under the broiler for a few minutes before slicing and serving.
- Let the meat rest for 5-10 minutes. This will allow the juices to redistribute, rather than just running onto the cutting board.
- Garnish with chopped fresh herbs for a bright, colorful touch at the end.
More Slow Cooker Pork Recipes to Try
Crock Pot Ranch Pork Chops
6 hours hrs 5 minutes mins
Crock Pot Pork Loin, Apples, and Cabbage
1 hour hr 50 minutes mins
Slow Cooker Pulled Pork
12 hours hrs 10 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Garlic and Herb Slow Cooker Pork and Vegetables
Ingredients
- 1 lb. carrots, peeled and sliced into 1-inch pieces
- 8 mini golden potatoes, quartered
- 1 sweet onion, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon minced fresh garlic
- ¼ teaspoon salt
- 1 Smithfield Marinated Fresh Roasted Garlic & Herb Pork Sirloin (about 23 ounces) (or sub with a regular pork sirloin roast or pork loin — see my notes below)
- 1 lemon, halved
- ½ cup chicken broth
- 2 cups fresh or frozen broccoli florets
Instructions
- Place carrots, potatoes, and onions in the bottom of a large slow cooker. Sprinkle Italian seasoning, garlic, and salt over the vegetables and toss to coat.
- Place pork on top of the vegetables.
- Add lemon to the slow cooker and pour chicken broth over everything.
- Cover and cook until the pork reaches an internal temperature of at least 145°F, about 4-6 hours on LOW or 2-4 hours on HIGH. Some slow cookers run at a higher temp, in which case your pork may be done in as little as 3-4 hours on LOW or 1 ½ – 2 hours on HIGH.
- I don’t think that broccoli cooks well in the slow cooker because it gets mushy. Instead, I prefer to steam my broccoli separately so that it’s just crisp-tender, and then stir it into the pot at the end of the cooking time. As an alternative, you can stir the raw broccoli into the slow cooker during the final 1 hour of cooking time so that it has an opportunity to cook with the rest of the dish, but it doesn’t become overcooked.
- Slice pork loin just before serving.
Notes
-
- If you prefer to start with a plain (non-marinated) pork sirloin or pork loin, that’s fine! Just marinate the pork in your favorite Italian dressing overnight (for up to 24 hours). Place the marinated pork in the slow cooker, and discard the marinade.
-
- Use a garlic & herb marinated pork loin filet (instead of the sirloin roast). The cooking instructions remain the same.
- The total cooking time will vary depending on a variety of factors, such as the size and thickness of your pork, as well as your individual slow cooker. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches 140°F – 145˚F. In some Crock Pots, this might only take 3-4 hours on LOW or 1 ½ – 2 hours on HIGH.
-
- Garnish with chopped fresh herbs for a bright, colorful touch at the end.
- If you like the crust on your meat to be darker and more crispy, transfer the pork loin to a rimmed baking sheet and place it under the broiler for a few minutes before slicing and serving.
This looks like such a delicious fall meal, Blair! I love your photos! I can only imagine how busy you are with your boys, so I’m sure slow cooker meals are a blessing. I’ve got to try this!
Thank you, Gayle! Busy or not, I love my slow cooker!!!
Way too acidic. Between the italian dressing marinade and the lemon, it was bitter tasting. Also, we cut the veggies much smaller than the recipe called for, and they were still nearly raw by the time the roast was done. If I make this again, I will skip the marinade or the lemon, or both and partially precook the veggies.
We’re sorry to hear this, Linda, but appreciate the feedback. We hope you continue to enjoy other recipes on the site!
I think I’ll make this this weekend. Do you foresee any problems with doubling the recipe? Also will red potatoes be ok? I have so many already!!
Hi, Madison! Doubling the recipe should work very well! And yes — red potatoes will be fine. 🙂 Enjoy!
Can you cook it frozen
Hi, Sam! Technically, yes — you can cook meat in the slow cooker frozen. It will obviously require a longer cooking time, though. Also, food safety experts advise against putting frozen meat in the slow cooker since it takes so long to come up to a safe temperature (which means there’s a potential for the growth of harmful bacteria). In other words…do so at your own risk. 🙂
Any suggestions on sides for this? It smells amazing, can’t wait to try it tonight!!
Hmmm, our buttermilk mashed potatoes or rosemary roasted potatoes would be great! You could also add a side of crescent rolls or homemade dinner rolls. We hope you enjoy!
I am in Canada and we do not have the same products here as you have but still love your meals and try to improvise what we have available here in Canada and the meals come out great and tasty
Hi, Sonia! Thank you so much for your kind words. I’m glad that you enjoy the recipes!
If you can’t find the marinated fresh pork in Canada, I would definitely suggest using pork that you marinate in advance before putting it in the slow cooker. The marinade is KEY to adding so much flavor to the dish, so don’t skip that step. Even if you just use a prepared Italian salad dressing as a marinade, it will be much more flavorful than a plain piece of meat. Enjoy!
Thanks for the receipe. I am trying it this weekend. Why is it important to put the vegetables in first? Could you substitute water for chicken broth?
Hi, Jonathan! I put the veggies on the bottom because I want to make sure that they’re fully cooked and tender by the end, and keeping them closest to the heat of the pot helps with that.
You can definitely use water instead of the broth — it just won’t have quite as much flavor. Adjust your seasonings at the end, according to your taste preferences.????
Enjoy!
Do you squeeze the lemon or just put the half lemon in as is? Please clarify. Looks yummy!
Do you know if the garlic and herb pork loin has rosemary on it?
Hi! I honestly don’t know. I even looked online to see if I could read the ingredients label, but it doesn’t specify. The ingredients listed are: spice, salt, dextrose, tapioca starch, garlic, onion powder, maltodextrin, red bell peppers, natural smoke and citric acid. So it doesn’t list rosemary, unless rosemary is included in the first ingredients — “spice.” 🙂
Wow, I love that this can be made in the slow cooker so there’s hardly any work involved, perfect!
So easy, right?! Thanks, Emily!
Sorry I’ve never replied to something like this and that was meant for Blair.lol
I am trying this right now. I can’t figure how one comment stated the veggies were not cooked. I don’t understand. I’m considering not putting them in with the loin because I don’t want them to be mush. I mean, 2-4 hrs is enough time to cook a whole potato. Anyway I’m putting in celery, potatos and carrots. some take longer to cook then others but I trust what your saying so I’m going with it ..also, what do you think about using chicken ramen packets in place of broth. I know it may be a little salty but I won’t use too much. I just forgot the broth at the store. I went through 20 or more recipes and I’m going with yours so I will let you know how it turns out.
I was wondering what to marinate a Smithfield pork loin with? I have an unmarinated loin with almost everything…I didn’t buy the loin marinated. No one taught me to cook lol.
Hey, Em! That’s no problem! You can marinate the pork in your favorite bottle of Italian salad dressing, or make one of these homemade marinades instead:
– Garlic and Herb Marinade (just use your pork instead of the salmon called for in the recipe): https://www.theseasonedmom.com/garlic-herb-salmon-marinade/
– Honey Garlic Dijon Marinade: https://www.theseasonedmom.com/honey-garlic-dijon-pork-tenderloin-marinade/
– Country Pride Pork Marinade: https://www.theseasonedmom.com/pork-chop-marinade/
Again, just use your pork loin with any of those options. Be sure to discard the marinade when you transfer the pork to the slow cooker. You don’t need to put the marinade in the slow cooker with the pork. Enjoy!
I have a preseasoned pork cushion roast, I have never gooked one. It’s 3.31 lbs. do you think 6-8 hours would be a decent time for mine? Also, since it’s preseasoned, what kind of liquid do you think? Chicken broth? And how much should I put in for that size of pork roast?
Thanks for any advice you can give me.
Oops! Never *cooked* one.
Hi, Melissa! That’s a bigger roast than the one I used, so I would say about 8 hours on low (but slow cookers vary drastically in their cooking temperatures, so you may just need to keep an eye on it). This recipe was written for a seasoned roast as well, so you shouldn’t need to adjust the amount of liquid at all. Hope that helps, and enjoy!
Hello! Do you peel your potatoes?
Hi, Bethany! Nope, I don’t peel the potatoes. 🙂
Thank you for sharing this!
Making it today!
Awesome! Enjoy, Linda!
Can I put the pork tenderloin in the Crock-Pot Frozen?
Hi, Theresa! Technically, yes — you can put it into the slow cooker when it’s still frozen. However, food safety experts say that it’s not a good idea to cook frozen meat in a slow cooker because it often takes the slow cooker too long to bring the meat up to a safe temperature of 140 degrees F. To be safe, I always thaw the meat in the refrigerator overnight, and then put it in the Crock Pot the next day. Hope that helps! 🙂
Hello,
I’ve had my meal in my slow cooker for 5 hours and my veggies are not done. I cut the carrots smaller then what you did, and potatoes into cubes. But everything is still hard. Any suggestions? Cooked on high.
Hey, Tabitha! Every Crock Pot runs at a slightly different temperature, which is why you get a range of cooking times. It sounds like your pot’s “HIGH” setting just isn’t as hot as others. My only suggestion is to just give it a bit more time, or if you’re really in a hurry and the pork seems done, remove the veggies that are still firm, place them in a covered microwave-safe dish, and finish cooking them in the microwave so that you can eat right away. Hope that helps, and enjoy the meal!
Thank you!!????
just wanted the recipe, got so frustrated skimming through all the writing that i just came to the bottom to find where to leave the comment. Shame i wont get to try ot as it is burried amongst bs story time and adds. Just thought id give ya a tip, start with the recipe and the stories under, some of us honestly dont care where you got it from and turns us off from even scrolling down to find the recipe.
Hi, Matt! Thanks for your feedback. I totally understand, and I realize that not everyone wants to read the content of the post before skipping to the recipe. As a result, I have a big green button at the top of every post that says, “JUMP TO RECIPE.” If you click that, it takes you immediately to the recipe box — no need to see any ads, photos, or text. Hope that helps!
Hi, this recipe looks delicious but can you use sweet potatoes in the slow cooker with the marinated pork loin?
Hi, Debbie! Yes, I think the sweet potatoes would work fine. I find that sweet potatoes cook a bit faster than other potatoes, so they have a tendency to get mushy in a slow cooker over a long period of time. Maybe you don’t mind, which is great. If you don’t care for mushy potatoes, you might want to wait and add them to the pot after the first couple of hours. I’m not sure exactly how long they will need (some of that depends on how big you cut them, too). Hope that helps, and enjoy!
You got so frustrated scrolling thru the short story? Dang, you should try meditation if silly stuff like that bothers you so much that you feel the need to give your negative feedback. Especially since you missed the big green button. Sheesh.
I was wondering if I could substitute the carrots with asparagus, hubby loves it, and I don’t know how to properly cook it.
Hey, Shauna! I’ve never actually cooked asparagus in a slow cooker. I think you could probably make that substitution without any problem. The asparagus will be very tender (almost mushy) by the time it’s done. If your husband prefers a more crisp-tender asparagus, you may want to add it to the slow cooker during the final 4 hours or so.
Another option would be to serve asparagus as a separate side dish. This is my favorite way to prepare roasted asparagus in the oven: https://www.theseasonedmom.com/oven-roasted-asparagus/
Hope that helps!
Do you just chunk the halved lemon in peel and all? I’m planning to make this tomorrow and just wanted to make sure. Thanks!!!
Hi, Trisha! Yes; however, sometimes it can give the dish a slightly bitter taste. If you like, you can just squeeze some lemon juice on at the end, or grate a little bit of lemon zest into the sauce if you want more lemon flavor. Sometimes I just skip it altogether. 🙂
Thanks so much!!!
Love, loved this recipe! I followed the recipe exactly, and threw this in the crock pot between conference calls (took maybe 8 minutes tops!). I was so happy dinner was done after putting our toddler down I almost cried (I’m tired, OK ).
Hi, Marie! I’m so happy to hear that! There’s nothing better than a slow cooker meal on a busy day. Thanks for taking the time to come back here and leave a note — especially given how tired you are! 🙂
This reminded me very much of Anne Shirley and her incident with the Rollings Reliable Baking Powder company. Not a criticism, just a comment. 🙂
This was such a delicious meal. Just the smell when it was cooking. This gets a 10 star rating from this family. Will definitely make it again. Yummy
Oh, good! I’m so glad that you enjoyed it. Thank you, Denise!
Thanks for the recipe . So yummy. Highly recommend for the recipe
Thank you so much, Marilyn!
I am a Dad with some cooking experience. Wanted to make this dish as a holiday surprise for my wife. Followed the directions exactly and when the tenderloin was done, the veggies weren’t cooked. Had to transfer the vegetables to a large pot, add a can of chicken broth (14.5 oz) and a teaspoon of Italian seasoning, and simmer them for 30 minutes to obtain desired tenderness. My wife later told me that she always parboils vegetables, especially potatoes and carrots, that are going into a crockpot. I’ll do this next time. The veggies tasted great. Should mention that the tenderloin ended up being a bit dry, just a bit, and I will purchase a jar of pork gravy when we eat the leftovers. Would I make this receipe again? Maybe.
P.S. I cooked on low and skipped the lemon … not my thing.
Hi Richard,
That’s so sweet of you to do for your wife. We’re sorry the recipe didn’t go as planned but appreciate the feedback. We hope you give some of the other recipes on the site a try!
I am trying this right now. I can’t figure how one comment stated the veggies were not cooked. I don’t understand. I’m considering not putting them in with the loin because I don’t want them to be mush. I mean, 2-4 hrs is enough time to cook a whole potato let alone one cut into 4-6 pcs. Anyway I’m putting in celery, onions, potatos and carrots. some take longer to cook then others but I trust what your saying so I’m going with it ..also, what do you think about using chicken ramen packets in place of broth. I know it may be a little salty but I won’t use too much. I just forgot the broth at the store. I went through 20 or more recipes and I’m going with yours so I will let you know how it turns out.
We’d love to know how it turned out, Raymond! We haven’t tried chicken ramen packets but do think it would make the dish too salty. We would probably use water and a bit of chicken bouillon instead.