Slow Cooker Pork Loin Roast
A delectable slow-cooked pork loin roast, featuring a spice rub and a tangy sauce, requires minimal active prep time.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Pat the 3-pound boneless pork loin roast dry and trim excess fat if desired.
-
Combine 1 teaspoon each of garlic powder, dried thyme, and paprika with 1/2 teaspoon each of black pepper and salt. Rub this mixture onto the pork.
-
Heat 2 tablespoons olive oil in a large skillet and sear the pork on all sides.
-
Transfer the seared pork to a slow cooker.
-
In a separate cup, combine 1 1/2 cups chicken stock, 1 1/2 tablespoons lemon juice, 1 tablespoon soy sauce, and 1 teaspoon Worcestershire sauce; blend well.
-
Pour the liquid mixture over the roast in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3 hours, until the internal temperature reaches 145 F (63 C).
-
Remove the roast, tent with foil, and keep warm.
-
Pour the slow cooker liquids into a gravy separator, then transfer to a medium saucepan. Bring to a boil, taste, and adjust seasonings. Reduce by boiling for a few minutes if too watery.
-
Whisk 2 tablespoons cornstarch with 1 tablespoon cold water. Stir this mixture into the simmering liquids and cook until the sauce thickens.
-
Slice the pork roast and serve with the hot thickened sauce.