Pork Loin Slow Cooker

Ingredients

• 1.6–2.3 kgpork loin roast, trimmed of excess fat (not pork tenderloin)
• 56 g, sliced into 4 patsbutter
• 1.4 litreswarm water
• 120 ml kosher salt, or 60 ml table saltkosher salt
• 100 gbrown sugar
• 60 mlcider vinegar
• 2bay leaves
• 240 gice cubes
• 15 ml eachchilli powder and garlic powder
• 5 ml eachonion powder, paprika and salt
• 2.5 mlblack pepper
• 120 mlhoney, or pure maple syrup
• 60 mlapricot preserves
• 45 mlorange juice
• 30 mlbalsamic vinegar
• 15 mlreduced-salt soy sauce
• 5 ml eachdried parsley, dried basil and dried rosemary
• 2.5 ml eachdried oregano and dried thyme
• 1.25 ml, optionalred pepper flakes
• 30 mlvegetable oil
• 30 mlwater
• 8 gcornflour

Instructions

1. 1

   Make the brine

   In a roasting bag large enough to hold the pork, stir the salt into the warm water until dissolved. Whisk in the brown sugar, cider vinegar, bay leaves and ice, then add the pork. Refrigerate for at least 90 minutes and up to 24 hours. Rinse the pork very well and pat it completely dry.

2. 2

   Season the pork

   Mix the chilli powder, garlic powder, onion powder, paprika, salt and pepper in a small bowl. Rub the mixture evenly over the pork and set it aside.

3. 3

   Mix the sauce

   Lightly grease a slow cooker of at least 5.7 litres. Add the honey, apricot preserves, orange juice, balsamic vinegar, soy sauce, Dijon mustard, dried parsley, basil, rosemary, oregano, thyme and optional red pepper flakes. Whisk to combine.

4. 4

   Sear the roast

   Heat the vegetable oil in a large cast-iron frying pan over medium-high heat until very hot and just smoking. Add the pork, squeezing it into the pan if needed, and sear each side until golden. Transfer it to the slow cooker.

5. 5

   Slow-cook the pork

   Spoon the sauce over the pork and place the butter pats on top. Cook on LOW for 2–4 hours, checking early, until the thickest part registers 63–65°C. Smaller roasts may be ready closer to 2 hours, while larger ones may take about 3½ hours.

6. 6

   Rest and thicken

   Transfer the cooked pork to a chopping board, cover loosely with foil and rest for 15 minutes. Meanwhile, pour the cooking liquid into a medium saucepan. Whisk the cornflour with the water, then whisk it into the pan and simmer until thickened. Taste and adjust with more honey for sweetness or orange juice for tang.

7. 7

   Slice and serve

   Slice the pork and serve it with the sauce, seasoning with salt and pepper to taste.

What is slow-cooker pork loin?

Pork loin is a relatively lean cut from the back of the animal, and it is different from the smaller, narrower tenderloin. This American-style version uses a brine, a spice rub and a sweet-tangy sauce to build flavour around the roast.

The brine helps season the meat before cooking, while searing adds a browned exterior. Cooking the pork directly in the sauce means the juices and seasonings combine in the slow cooker.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 48g protein, 22g carbs, 21g fat.

Pork supplies most of the protein, while the honey, preserves and brown sugar contribute carbohydrates. Butter and the pork account for much of the fat, and the brine, seasoning and soy sauce make sodium levels variable. Balance a portion with vegetables and a modest serving of potatoes or rice.

The brine and the cut

Brining: The warm water dissolves the salt and sugar before the mixture is cooled with ice. Give the roast at least 90 minutes in the fridge, then rinse it thoroughly and dry it well so the spice rub can cling.

Build the seasoning

Spice mix: Chilli and garlic powders give the exterior a savoury, gently warming flavour, with onion powder, paprika and pepper rounding it out. Rub the mixture over every side for even coverage.

Sauce: Honey and apricot preserves bring sweetness, while orange juice, balsamic vinegar and Dijon provide contrast. The dried herbs add a savoury note as the mixture cooks with the pork.

Get a good sear

Hot pan: Heat the oil until it is just smoking before adding the roast. Brown each side rather than moving the meat around constantly, and work in batches if the pan is too small to make contact on all sides.

Check for doneness

Thermometer: Check the thickest part of the roast, starting early because size and slow-cooker performance affect the timing. The recipe's target is 63–65°C; avoid relying on the stated hours alone.

Resting: Leave the cooked pork covered loosely with foil for 15 minutes before slicing. This gives you time to thicken the sauce and helps keep the meat juicy when cut.

Finish the sauce

Cornflour slurry: Whisk the cornflour with the measured water until smooth before adding it to the cooking liquid. Simmer the sauce until it thickens, then taste and adjust its sweet-tangy balance with honey or orange juice.

What to serve alongside

Pairings: Serve the sliced pork and sauce with mashed potatoes, roast potatoes or rice to catch the juices. A green vegetable, such as broccoli or green beans, adds freshness alongside the rich, sweet sauce.

Recipe notes & tips

• Use pork loin rather than pork tenderloin, which is a different cut and cooks on a different timescale.
• Rinse the brined roast thoroughly and pat it dry before applying the seasoning.
• Sear the roast in a very hot pan to brown its surfaces before slow cooking.
• Begin checking the internal temperature early, especially with a smaller roast.
• Whisk the cornflour with water until smooth before adding it to the cooking liquid.
• Rest the pork for the full 15 minutes before slicing.

Variations

• Use maple syrup: Replace the honey with pure maple syrup for a different sweetness.
• Add more heat: Include the optional red pepper flakes for a spicier sauce.
• Lean towards citrus: Add orange juice to the finished sauce a little at a time for a tangier flavour.
• Make it sweeter: Stir a little extra honey into the sauce after tasting.
• Change the fruit: Use berry preserves in place of apricot preserves for a fruitier sauce.

Common mistakes to avoid

• Using tenderloin: Choose pork loin instead, as the recipe is written for a larger roast.
• Skipping the rinse: Rinse the brined pork very well to remove excess surface salt.
• Searing in a cool pan: Wait until the oil is very hot and just smoking before adding the meat.
• Overcooking the roast: Check the thickest part early with a meat thermometer rather than waiting for the maximum time.
• Adding dry cornflour: Mix it with water first to help prevent lumps in the sauce.
• Slicing straight away: Rest the roast for 15 minutes so it is easier to carve and stays juicier.

How to store

Refrigerate leftover pork and sauce in a sealed container for up to 3 days. Reheat gently in a covered pan or microwave until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions