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Pork Loin in the Slow Cooker

This time of year you can usually get some pretty good deal on boneless pork loin. I buy a large piece and cut it up into meal size portions and freeze. The piece I have today will be enough for two meals.

I cut the loin in half, for my Pork Loin the the slow cooker I need a 2 lb piece. The other piece I will cut into serving size pieces to marinade and freeze for another day.

Pork Loin in the Slow Cooker

2 lb pork loin

extra virgin olive oil

pepper, salt and garlic powder

sprinkle salt, pepper and garlic powder on loin

in a large fry pan brown the loin in hot evoo

salt and pepper as you turn it in the oil browning on all sides

place in the slow cooker

cook on low 6  hours

Comes out so moist and tender and it looks beautiful 🙂

Shared on Marvelously Messy , Make Ahead Meals for Busy Moms , Cooking With Karyn , The 21st Century Housewife

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7 thoughts on “Pork Loin in the Slow Cooker”

  1. Claiming Our Space says:

    Love how this looks so easy. We bought 1/2 a pig last summer and so I am always looking for new ways to make pork. Thanks for sharing. Found you via Marvelously Messy.

    1. Diane says:

      Thanks for stopping by. We bought part of a cow last year, would love to do the same with a pig this year.

  2. Alea Milham says:

    I love cooking pork loin in the slow cooker. It always comes out so tender. Your roast looks especially good!

    1. Diane says:

      I love how tender it turns out in the slow cooker. Thanks for stopping by!

  3. April @ The 21st Century Housewife says:

    Your pork roast looks absolutely scrumptious. I think the slow cooker is definitely the best way to cook it, and yours has turned out beautifully!

    1. Diane says:

      Thanks so much for stopping by!

  4. Debbie says:

    Just this very day a wonderful friend gave me a new slow cooker!! <3 <3 <3 The pork roast I am excited to cook. The daughter I live with will be excited if I start cooking too. LOL!! One question….do you put the roast in the cooker dry or with water? Thanks for the tips and recipes.

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