How to Cook a Pork Loin Roast in a Crock Pot
Choose the right cut. A good pork loin is boneless meat with little fat. A 1½-pound pork roast will feed four people, so choose a roast big enough for everyone. When you get the roast home, do not trim the fat; especially when cooked in a Crock-Pot, the pork roast’s fat will keep it tender and moist. (See Reference 1.)
Prepare the meat. Rub ingredients on the pork while it is dry or marinade the pork overnight. Some recipes suggest browning the pork before adding it to the slow cooker, but for safety you should begin cooking immediately after browning the meat.
Add the other ingredients. A recipe for pork tenderloin from allrecipes.com calls for one 1-ounce envelope of dry onion soup mix, 1 cup water, ¾ cup red wine, and 3 tablespoons soy sauce. Mix all of the ingredients together around the pork loin in the Crock-Pot, and turn the roast to coat. Top with 3 tablespoons minced garlic and black pepper. (See Reference 2.) Another recipe from cdkitchen.com specifies covering the roast with water in the Crock-Pot, and then adding ½ tablespoon thyme, ½ tablespoon sage, 1 ½ tablespoon rosemary, 1 bay leaf, and 2 fresh basil leaves. Core and slice 1 apple, and place this in the pot as well. (See Reference 3.)
Cook the meat. Pork loin should reach an internal temperature of about 160º Fahrenheit. Most recipes will cook the roast in four to six hours on low; on high, the cooking time decreases. Check the roast periodically, and place a meat thermometer in the roast to make sure it is done before serving. (See Reference 1.)
Serve the dish. Remove the pork from the Crock-Pot, place on a serving dish, and let it rest for 10 to 15 minutes. Meanwhile, pour some of the remaining liquid into a pan and add flour, whisking well and heating until thick. This will make an excellent gravy or au jus sauce to top the pork. After the pork has set, slice it into ¼-inch to ½-inch strips, and serve.