Description
This easy crock pot pork roast recipe delivers tender, juicy pork loin cooked slowly to perfection. Seasoned with poultry seasoning and optionally served with a rich homemade gravy, it’s a comforting and effortless meal perfect for any day.
Ingredients
Scale
Main Ingredients
- 2.5 pounds pork loin roast
- Salt to taste
- Pepper to taste
- 2 teaspoons poultry seasoning
For the Gravy (optional)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups liquid (juices from the slow cooker and/or chicken broth)
Instructions
- Prepare the pork roast: Place the fresh or frozen pork loin roast in the crock pot. Sprinkle salt and pepper evenly on all sides, then generously coat the roast with poultry seasoning for flavor.
- Add water if necessary: If using a fresh or thawed pork roast, pour ¼ to ½ cup of water into the bottom of the crock pot to keep the meat moist. Skip this step if the roast is frozen.
- Cook the pork roast: Cover and cook the roast on HIGH for 5 hours or LOW for 9 hours. If cooking from frozen, increase the total cooking time by about 1 hour to ensure the pork is thoroughly cooked.
- Make the gravy (optional): Melt 3 tablespoons of butter in a skillet or saucepan over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook until the mixture (roux) turns golden and the flour is fully absorbed.
- Add liquid to the gravy: Slowly add 2 cups of liquid consisting of the pork juices from the slow cooker combined with chicken broth to reach the required amount. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the gravy thickens.
- Season the gravy: Add salt and pepper to taste in the gravy and remove it from heat.
- Rest and serve: Let the pork roast rest for 5-10 minutes before slicing to allow the juices to redistribute, ensuring moist and tender slices. Serve with the prepared gravy if desired.
Notes
- Use a pork loin roast instead of tenderloin, as tenderloin tends to dry out during long cooking times.
- If your pork loin is pre-brined or in a broth solution, taste before adding extra salt after cooking.
- The recipe works well with frozen pork roasts; just add one additional hour to the cooking time and skip adding water.
- For added convenience and flavor, large chunks of potatoes, carrots, or onions can be added at the start of cooking. Cut vegetables thick to prevent them from becoming mushy.
- Poultry seasoning blends such as sage, thyme, rosemary, marjoram, and nutmeg complement pork perfectly; alternatively, substitute with Cajun seasoning or a mix of garlic powder and paprika.
- Pork is safe to eat at an internal temperature of 145°F, even if slightly pink in the center.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 6 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg
