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Tender and juicy, this Crock Pot pork loin roast transforms an affordable cut of meat into a delicious comfort food dinner. With flavorful cabbage and apples in the same slow cooker, all you need is cornbread or biscuits on the side!
Table of Contents
- The Difference Between Pork Loin, Pork Tenderloin, and Pork Sirloin
- Why You Should Brown Pork Loin Before Adding It To The Crock Pot
- Ingredients for Slow Cooker Pork Loin Roast
- How to Cook Pork Loin in Crock Pot
- Serving Suggestions
- Storage
- Crock Pot Pork Roast Recipe Variations
- Tips for the Best Crock Pot Pork Loin Recipe
- Crock Pot Pork Loin with Apples and Cabbage Recipe
If you’re looking for even more cabbage recipes, be sure to try this sheet pan cabbage potatoes and sausage, a skillet of fried cabbage with apples and onions, this cozy cabbage roll casserole, my grandmother’s stuffed cabbage rolls, and this one-pot sausage and cabbage dinner, too!
Nothing beats the comfort of a juicy and tender slow cooker pork loin with vegetables. The aroma that wafts through your home as it cooks is like a warm hug from your grandmother! This melt-in-your-mouth easy dinner recipe yields succulent pork loin in a simple apple cider and mustard sauce, with a side of tender cabbage, savory onions, and sweet apples. It’s the ultimate Sunday supper, or an easy option for busy weekdays.
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).
Why is pork loin tough in crockpot?
Braising (also called “pot roasting”) is a low and slow cooking method that begins with dry heat and ends with moist heat. First, the pork is seared at a high temperature in a heavy skillet to attain a caramelized crust (dry heat). Next, the pork loin finishes cooking in a Crock Pot with some liquid at a lower temperature (moist heat).
The slow cooking method helps soften and tenderize the muscle fibers and connective tissue, resulting in a moist, flavorful pork loin roast. The pork loin only becomes tough in the Crock Pot when it’s cooked for too long. That’s why a meat thermometer is key to knowing when your meat is perfectly done! The pork loin doesn’t require nearly as long as a tougher, larger cut like a pork shoulder, so keep an eye on it.
The Cooking Liquid
A pork loin needs just a little bit of liquid in the slow cooker to create a moist braising environment that keeps the meat tender and juicy. The vegetables release liquid, and the condensation from the pot falls back down into the slow cooker, both of which contribute additional liquid to the pot. As a result, you don’t need too much extra sauce or you end up with a watery, diluted mess. Here, we’re using a combination of apple cider, whole grain mustard, cider vinegar, and brown sugar to flavor and season the meat and veggies as they cook.
Why You Should Brown Pork Loin Before Adding It To The Crock Pot
While it’s not absolutely necessary, I recommend searing (or browning) the pork loin in a large skillet before adding it to the slow cooker. The caramelized surface of the meat lends flavor and color to the finished dish, while the browned bits that you scrape from deglazing the bottom of the skillet also help flavor the sauce. This extra step is well worth the effort!
Ingredients for Slow Cooker Pork Loin Roast
This is just a quick overview of the ingredients that you’ll need for the best pork loin roast recipe ever. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Onion and green cabbage: savory veggies that soak up the drippings in the slow cooker, creating a flavorful side dish to serve with your pork.
- Apples: choose a firm-flesh apple, such as Granny Smith, Gala, or Honey Crisp, so that they don’t turn to mush during the long cooking process.
- Boneless pork loin roast: about 3-4 pounds total.
- Kosher salt and ground black pepper: to enhance the other flavors in the dish. This is a large piece of meat, so don’t be afraid to season accordingly.
- Vegetable oil: to sear the meat in the skillet.
- Apple cider: the sweet base of the sauce that provides the cooking liquid for the Crock Pot.
- Whole grain mustard: this is the version that I use, but you can substitute with Dijon mustard if you prefer.
- Cider vinegar: a bit of acidity brightens up the dish and adds complexity.
- Brown sugar: a hint of sweetness pairs nicely with the savory meat and veggies.
How to Cook Pork Loin in Crock Pot
A slow cooker pork loin is such a great hands-off option for busy days! It’s a nice make-ahead meal that works equally well for both casual weeknights and for entertaining. Just get it started, and the Crock Pot does the rest! The full instructions are included in the printable recipe card below, but here’s the quick version:
- Place the cabbage, onion, and apples in a slow cooker.
- Brown the pork in a skillet, and then place it on top of the veggies.
- Whisk together the apple cider sauce, and use this mixture to deglaze the skillet.
- Transfer the liquid to the Crock Pot.
- Cover and cook until the pork registers 140°F – 145°F and the vegetables are tender, about 3-4 hours on LOW or 1 ½ – 2 hours on HIGH.
- Let the meat rest, then slice and serve!
What temperature should a pork loin roast be cooked to?
Ultimately, an instant read meat thermometer is the best way to know when your pork loin is perfectly cooked. It’s done when it reaches an internal temperature of 145˚F on an instant-read thermometer. Since the temperature of the meat will increase slightly as it rests, it’s fine to pull the pork out of the slow cooker when it gets to about 140˚F. Do not overcook the meat or it will be tough and dry.
Serving Suggestions
Here are some of our favorite sides to serve with this slow cooker pork roast recipe:
- 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
- Southern Macaroni Salad, Classic Pasta Salad, or Shrimp Pasta Salad
- Baked Potato Wedges, Buttermilk Mashed Potatoes, Mashed Potatoes with Sour Cream and Chives, Skin On Mashed Red Potatoes, or Easy Potato Salad
- Arkansas Green Beans with Bacon, Southern-Style Green Beans, or Roasted Green Beans
- Broccoli Cauliflower Salad
- Southern Succotash
- Creamed Peas
- Hoppin’ John
- Roasted Root Vegetables
- Oven Roasted Brussels Sprouts with Bacon
Storage
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.
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 with bbq sauce the next day!
Crock Pot Pork Roast Recipe Variations
- Use a 3-4 lb. pork sirloin roast; the cooking instructions remain the same.
- Season the meat with your favorite herbs. Good options include parsley, oregano, chives, and basil. You can also make your own spice rub to add to the roast, which might include paprika, onion powder, garlic powder, cayenne, or chili powder.
- Use chicken broth (or low-sodium chicken broth), chicken stock, apple juice, white wine, or beer in lieu of the apple cider.
- Dijon mustard is a fine substitute for the whole grain mustard.
Tips for the Best Crock Pot Pork Loin 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.
- 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 Pork Loin Recipes to Try
Beer-Braised Pork Loin Roast
1 hour hr 55 minutes mins
4-Ingredient Pork Loin Roast
1 hour hr 25 minutes mins
Dutch Oven Pork Roast with Gravy
2 hours hrs 15 minutes mins
Crock Pot Pork Loin with Apples and Cabbage
Ingredients
- 1 sweet onion, sliced
- ½ of a head of green cabbage, halved and sliced
- 2 firm-flesh apples, cored and cut into 8 wedges each (such as Granny Smith, Gala, or Honey Crisp apples)
- 1 (3 – 4 lb.) boneless pork loin roast
- Kosher salt and ground black pepper
- 1 tablespoon vegetable oil
- ½ cup apple cider
- 3 tablespoons whole grain mustard
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- Optional garnish: chopped fresh parsley or other herbs
Instructions
- Place the onion, cabbage, and apples in the bottom of a slow cooker.
- Pat pork dry with paper towels. Season on all sides with salt and pepper, to taste.
- Heat vegetable oil in a large skillet over medium-high heat until just smoking. Brown the roast on both sides, 7-10 minutes. Do not wipe out the skillet. Place the pork (fat-side up) on top of the vegetables in the slow cooker.
- In a small bowl or large measuring cup, whisk together the apple cider, mustard, vinegar, and brown sugar. Add the liquid to the skillet with the pork drippings. Cook over medium-high heat for about 1 minute, scraping any browned bits from the bottom of the pan with a wooden spoon (these add great flavor to the sauce). Pour the apple cider mixture into the slow cooker.
- Cover and cook until the pork registers 140°F and the vegetables are tender, about 3-4 hours on LOW or 1 ½ – 2 hours on HIGH. Season the meat and vegetables with additional salt and pepper, to taste. If the meat isn’t as brown on the outside as you’d like, you can transfer the pork to a rimmed baking sheet and place it under the broiler for a few minutes before slicing and serving.
Notes
- 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.
- 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.
Amazing. Added Caraway seeds.
Thank you for a great recipe! The only change I made was to use red cabbage instead of green, but it was delicious.
You’re very welcome, Jen! We’re glad you enjoyed it.