There is something mighty comforting about a roast that asks so little of you and gives so much back by supper time. This old-fashioned slow cooker pork loin is the sort of simple meal Midwestern home cooks have leaned on for years, especially on busy weekdays, church days, or cold evenings when everybody wants a hearty plate without a lot of fuss. With just four ingredients, the pork cooks down tender and savory, filling the kitchen with that steady Sunday-dinner smell that makes a house feel like home.
This roast is lovely served with mashed potatoes, buttered egg noodles, or plain white rice to catch all those good juices. On the side, green beans, glazed carrots, sweet corn, or a simple applesauce make it taste especially traditional, and a basket of warm dinner rolls never hurts if you have hungry folks gathered around the table.
4-Ingredient Slow Cooker Vintage Fourth Loin Roast
Servings: 6 to 8
Ingredients
1 center-cut pork loin roast, about 3 to 4 pounds
1 packet dry onion soup mix
1 can cream of mushroom soup, 10.5 ounces
1/2 cup chicken broth
Directions
1. Place the raw center-cut pork loin roast in the bottom of the slow cooker.
2. In a small bowl, stir together the dry onion soup mix, cream of mushroom soup, and chicken broth until well combined.
3. Pour the soup mixture over the pork loin, covering the top as evenly as you can.
4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the pork is tender and reaches a safe internal temperature of 145 degrees Fahrenheit.
5. Remove the pork loin to a cutting board, let it rest for 10 minutes, then slice and serve with the gravy from the slow cooker spooned over the top.
Variations & Tips
For deeper flavor: If you have a few extra minutes, brown the pork loin in a hot skillet before placing it in the slow cooker. It is not necessary, but it does give the finished roast a little more color and a richer, roastier taste.
For a creamier gravy: If you like plenty of sauce for potatoes or noodles, stir in an extra half can of cream of mushroom soup during the last hour of cooking, or whisk the juices with a little cornstarch slurry on the stovetop before serving.
To keep pork loin tender: Pork loin is leaner than pork shoulder, so do not overcook it any longer than needed. Start checking for doneness on the early side, especially if your slow cooker runs hot.
Easy country variation: Add a layer of thick onion slices under the roast or scatter in a few peeled carrots around the sides for a fuller one-pot supper with an even more old-fashioned flavor.