Slow Cooker Pork Loin with Savory Gravy

This easy slow cooker pork loin recipe is juicy, flavorful, and practically cooks itself! With a simple spice rub, a quick sear for extra flavor, and a rich gravy made right in the crockpot, this dish is perfect for weeknights or Sunday dinner.

Why I Love This Recipe

I love this pork loin recipe because it checks all the boxes for a homemaker’s busy day. It’s:

• Effortless – I can toss it in the slow cooker and forget about it while tending to my other tasks.
• Comforting – It fills the house with the cozy smell of Sunday dinner, even if it’s a Tuesday night.
• Budget-Friendly – A 3-lb pork loin can feed the whole family, with leftovers for sandwiches.
• Versatile – You can serve it with simple mashed potatoes or dress it up for guests.
• Always Juicy – The sauce makes sure it never dries out (no sad, tough pork here!).

Serving Suggestions

• Serve with mashed potatoes, roasted green beans, or buttered egg noodles.
• Leftovers make amazing sandwiches (slice thin and add to rolls with Dijon mayo).
• Pair with a crisp green salad for balance.

Storage & Reheating

• Fridge: Store slices in airtight container with some sauce, up to 3 days.
• Freezer: Wrap tightly, freeze for 2–3 months.
• Reheat: Warm gently in a skillet with a splash of broth to keep moist.

Tips for Success

• Don’t skip searing — it deepens flavor and locks in juices.
• Rest before slicing — prevents all the juices from running out.
• Use a thermometer — pork is safe at 145°F, but slow cooking gets it fork-tender.

Frequently Asked Questions

Can I use pork tenderloin instead of pork loin?
Yes — but keep in mind tenderloin is much smaller and leaner. Reduce the cook time to 2–3 hours on LOW so it doesn’t dry out.

Do I have to sear the pork first?
Technically no — but searing adds a lot of flavor and a beautiful crust. If you’re short on time, you can skip it, but I always recommend searing.

Can I cook this in the oven instead of a slow cooker?
Absolutely. Place the pork in a roasting pan, cover with foil, and bake at 350°F for 60–75 minutes, or until the internal temp reaches 145°F.

What can I use instead of Dijon mustard?
Yellow mustard works, or even a grainy mustard for extra texture.

How do I know the pork is done?
Use a meat thermometer — pork is safe at 145°F, but for this slow-cooked recipe, you’ll want it fork-tender, which usually happens after 4 hours on HIGH or 8 on LOW.

Jana Rae

Juicy Slow Cooker Pork Loin with Dijon Brown Sugar Glaze

This easy slow cooker pork loin recipe is tender, juicy, and full of flavor from Dijon mustard, brown sugar, soy sauce, and herbs. Perfect weeknight dinner or Sunday meal!

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

  

• 3 lb boneless pork loin
• 2 cups chicken broth or vegetable broth for lighter flavor
• 3 Tbsp soy sauce or Worcestershire sauce
• 2 Tbsp Dijon mustard yellow mustard works too
• 2 Tbsp brown sugar swap with honey or maple syrup
• 1 Tbsp oil olive or vegetable
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika regular paprika works
• ½ tsp thyme
• ½ tsp rosemary
• ¼ tsp black pepper
• ½ tsp salt

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Method

 

1. Season & Sear – Rub pork with oil, mix spices, coat the loin, and sear in a skillet 2–3 minutes per side until golden.
2. Mix the Sauce – Whisk broth, soy/Worcestershire, mustard, and brown sugar.
3. Slow Cook – Place pork in crock pot, pour sauce over top, cover and cook:
4. HIGH: 4 hours
5. LOW: 8 hours
6. Rest – Remove pork, cover with foil, rest 10 minutes for juices to settle.
7. Thicken Sauce (optional) – Stir 1 Tbsp cornstarch with 2 Tbsp hot liquid from crockpot, whisk into sauce, and cook on HIGH 5–10 minutes until thickened.
8. Serve – Slice pork, spoon sauce over top, and garnish with fresh herbs.

Notes

• If you like a sweeter glaze, add an extra tablespoon of brown sugar or a drizzle of honey.
• Add baby potatoes and carrots to the slow cooker for a complete one-pot meal.
• Leftovers reheat best in a skillet with a splash of the sauce.
• Double the broth if you want extra gravy for serving over mashed potatoes.
• This recipe freezes beautifully — just slice, cover with sauce, and store in freezer bags.