Pork loin is an incredible dish for the slow cooker because it soaks up all the moisture and flavors wonderfully. This pork loin recipe does just that - it's packed with mustard, meaty mushrooms, and tangy garlic that are going to bring out the pork's sweetness and cut its richness in the best way possible.
Whipping up this dish is easier than ever thanks to the slow cooker, and it's going to go great with a side of fried rice and some fresh steamed veggies.
Pork loin
4-6
25 minutes
3 hours 5 minutes
4 hours
2 pounds pork loin
3 tablespoons mustard
1 bunch asparagus, bottoms trimmed
3 cups cremini mushroom, thinly sliced
4 cloves garlic, minced
1/2 cup cream cheese
1 cup water
2 teaspoons salt
Pepper to taste
Mix 1 teaspoon of salt with 2 tablespoons of mustard and pepper to taste. Slather evenly over pork loin, massaging mixture into the meat. Set aside and let marinade for 20 minutes.
In a 6-quart slow cooker, add in remaining tablespoon of mustard, as well as garlic, cream cheese, water, remaining teaspoon of salt, and pepper to taste. Whisk together, making sure cream cheese is fully incorporated into the water with no lumps.
Add in mushrooms and mix well. Gently place pork loin on top.
Cook on low for 2 hours 30 minutes.
Add in asparagus along the sides of the pot. Continue to cook on low for another 35 minutes.
Remove slow cooker pot from base and partially open lid to release steam. Allow to rest for 30 minutes before slicing into pork loin and serving the resting process keeps the pork moist and allows the asparagus to cook further.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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