There is something mighty comforting about a simple roast that practically cooks itself, and this 5-ingredient slow cooker pork loin roast is just the kind of supper that has long been welcome in Midwestern kitchens. With a raw pork loin roast, a few pantry staples, and a low, steady simmer through the day, you end up with tender slices and savory juices that taste like you fussed far more than you did. This is the sort of meal busy families lean on when they want Sunday-dinner flavor on an ordinary weekday.
This pork loin roast is especially good served with mashed potatoes, buttered egg noodles, or fluffy rice to catch all that rich gravy. For vegetables, green beans, glazed carrots, sweet corn, or a simple side salad fit right in. If you want to stretch the meal, set out warm rolls or thick slices of bread, and finish with applesauce or cranberry sauce for a little sweet contrast against the savory pork.
5-Ingredient Slow Cooker Pork Loin Roast
Servings: 6
Ingredients
1 boneless pork loin roast, 2 1/2 to 3 pounds
1 packet dry onion soup mix, about 1 ounce
1 cup chicken broth
1/2 cup cream of mushroom soup
2 tablespoons Worcestershire sauce
Directions
1. Place the raw pork loin roast in the bottom of a slow cooker.
2. In a medium bowl, stir together the dry onion soup mix, chicken broth, cream of mushroom soup, and Worcestershire sauce until well combined.
3. Pour the mixture evenly over the pork loin roast, covering the top and letting the sauce settle around the sides.
4. Cover and cook on low for 6 to 8 hours, or until the pork is tender and reaches a safe internal temperature of 145 degrees Fahrenheit.
5. Transfer the pork to a cutting board, let it rest for 10 minutes, then slice and serve with the cooking juices spooned over the top.
Variations & Tips
For extra flavor: If you have a few extra minutes, brown the pork loin in a skillet with a little oil before putting it in the slow cooker. That step is not required, but it gives the roast deeper color and a richer, roasted taste.
To keep it from drying out: Pork loin is leaner than pork shoulder, so it is best not to overcook it. Start checking near the 6-hour mark if your slow cooker runs hot, and slice it rather than shredding for the nicest texture.
Make the gravy thicker: If you want a more traditional gravy, remove the cooked pork and whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir that into the hot cooking liquid and let it thicken for a few minutes before serving.
Add vegetables: Small potatoes, carrots, or thick onion wedges can go right into the slow cooker around the roast if you want an all-in-one meal. They will soak up the savory juices and make supper stretch a little further.
Swap the soup: Cream of chicken or cream of celery soup also work nicely here if that is what you have in the pantry. Each one gives the sauce a slightly different character while keeping the recipe just as easy.