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.

Juicy Slow Cooker Pork Loin with Dijon Brown Sugar Glaze
Ingredients
Method
- Season & Sear – Rub pork with oil, mix spices, coat the loin, and sear in a skillet 2–3 minutes per side until golden.
- Mix the Sauce – Whisk broth, soy/Worcestershire, mustard, and brown sugar.
- Slow Cook – Place pork in crock pot, pour sauce over top, cover and cook:
- HIGH: 4 hours
- LOW: 8 hours
- Rest – Remove pork, cover with foil, rest 10 minutes for juices to settle.
- 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.
- 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.