20 Flavorful Pork Loin Crock Pot Recipes for Busy Weeknights

Busy weeknights call for easy, delicious solutions—and nothing delivers like a tender, flavorful pork loin from your trusty crock pot! Whether you’re craving cozy comfort food, zesty global flavors, or seasonal twists, we’ve rounded up 20 mouthwatering recipes that practically cook themselves. Say goodbye to stress and hello to hearty meals the whole family will love. Let’s dive in!

Slow Cooker Honey Garlic Pork Loin

This melt-in-your-mouth pork loin is glazed with a sticky-sweet honey garlic sauce that’s effortlessly hands-off thanks to your slow cooker.

Ingredients

• 1 (3–4 lb) pork loin
• 1/3 cup honey
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions

1. In a small bowl, whisk together 1/3 cup honey, 1/4 cup soy sauce, 1/4 cup ketchup, 2 tbsp olive oil, 4 cloves minced garlic, 1 tsp thyme, 1/2 tsp black pepper, and 1/2 tsp salt.
2. Place the pork loin in the slow cooker and pour the sauce evenly over the top. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the pork reaches 145°F internally.
3. Transfer the pork to a cutting board, tent with foil, and let rest for 10 minutes. Meanwhile, pour the slow cooker juices into a saucepan and simmer over medium heat for 5–7 minutes until slightly thickened.
4. Slice the pork and drizzle with the reduced sauce before serving.

The magic here? The sauce reduces into a glossy, caramel-like glaze that clings perfectly to every tender slice.

Tip: For extra caramelization, broil the sliced pork for 2–3 minutes after brushing with sauce.

Crock Pot Apple Cider Pork Loin

This tender pork loin soaks up the cozy flavors of apple cider and warm spices, making it a hands-off dinner that tastes like a hug in a bowl.

Ingredients:

• 1 (3–4 lb) boneless pork loin
• 1 1/2 cups apple cider
• 1/3 cup maple syrup
• 3 tbsp Dijon mustard
• 4 garlic cloves, minced
• 2 tsp chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon
• 2 medium apples, sliced into wedges
• 1 tbsp cornstarch + 1 tbsp water (for slurry)

Instructions:

1. Pat the pork loin dry and place it in a 6-quart slow cooker. In a bowl, whisk together apple cider, maple syrup, Dijon mustard, garlic, rosemary, salt, pepper, and cinnamon. Pour over the pork.
2. Arrange apple wedges around the pork. Cover and cook on LOW for 6 hours or HIGH for 3.5 hours, until the pork reaches 145°F internally.
3. Transfer pork and apples to a platter. Strain the cooking liquid into a saucepan and simmer over medium heat for 5 minutes. Whisk in the cornstarch slurry and cook 2–3 minutes until thickened. Slice pork and serve with sauce.

The cider reduces into a glossy, sweet-tangy glaze that clings perfectly to each slice—no fancy searing required!

Tip: For extra depth, swap 1/2 cup cider with bourbon or add a pinch of cayenne to the sauce.

Herb-Crusted Pork Loin with Vegetables

This juicy pork loin gets a flavorful herb crust and roasts alongside tender veggies for a fuss-free, one-pan meal that feels fancy without the work.

Ingredients:

• 1 (2-lb) pork loin
• 3 tbsp olive oil, divided
• 2 tbsp Dijon mustard
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb baby potatoes, halved
• 2 large carrots, cut into 1-inch chunks
• 1 medium red onion, cut into wedges

Instructions:

1. Preheat oven to 375°F. Pat the pork loin dry with paper towels.
2. In a small bowl, mix 2 tbsp olive oil, Dijon mustard, rosemary, thyme, garlic, 1 tsp salt, and 1/2 tsp black pepper. Rub the mixture all over the pork.
3. Toss baby potatoes, carrots, and red onion with remaining 1 tbsp olive oil on a sheet pan. Push veggies to the sides and place pork in the center.
4. Roast for 45–55 minutes, until pork reaches 145°F internally and veggies are fork-tender. Let pork rest 10 minutes before slicing.

The mustard-herb crust locks in moisture while the veggies caramelize underneath—no flipping or babysitting required.

Tip: For extra crispiness, broil the pork for 2–3 minutes at the end (watch closely!).

BBQ Pulled Pork Loin Sandwiches

These tender, smoky pulled pork loin sandwiches come together with minimal effort but deliver maximum flavor—perfect for weeknight dinners or game-day gatherings.

Ingredients:

• 2 lbs pork loin roast
• 1 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• 1 cup BBQ sauce (plus extra for serving)
• 4 brioche buns, toasted
• ½ cup coleslaw (optional)

Instructions:

1. Preheat oven to 325°F. Rub pork loin with olive oil, then evenly coat with brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Place pork in a Dutch oven or baking dish, cover tightly with foil, and bake for 2.5–3 hours until fork-tender.
3. Shred pork with two forks directly in the dish, then stir in 1 cup BBQ sauce until fully coated.
4. Pile pulled pork onto toasted brioche buns, top with coleslaw (if using), and drizzle with extra BBQ sauce.

The magic here? Pork loin stays juicy without drying out, and the quick shred-and-sauce step locks in smoky-sweet flavor.

Tip: For extra depth, sear the seasoned pork in a skillet before baking—it adds a caramelized crust.

Pork Loin with Creamy Mushroom Sauce

This juicy pork loin gets a luxurious upgrade with a velvety mushroom sauce that’s rich but not heavy—perfect for impressing guests without fuss.

Ingredients:

• 1.5 lb pork loin
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 375°F. Rub pork loin with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Sear in an oven-safe skillet over medium-high heat until browned (3–4 minutes per side). Transfer skillet to oven; roast for 25 minutes or until internal temp reaches 145°F. Rest 10 minutes.
2. Meanwhile, heat remaining 1 tbsp olive oil in a pan. Sauté mushrooms until golden (5 minutes). Add garlic and cook 30 seconds. Pour in chicken broth, scraping up browned bits, then simmer 2 minutes.
3. Stir in heavy cream, Dijon mustard, remaining 1/2 tsp salt, and thyme. Simmer 3–4 minutes until slightly thickened. Slice pork and serve topped with sauce.

The magic here? The sauce’s earthy mushrooms and tangy Dijon balance the pork’s sweetness—no fancy techniques required.

Tip: For extra depth, deglaze the pork skillet with a splash of white wine before adding the mushrooms.

Garlic Rosemary Pork Loin in the Crock Pot

This slow-cooked pork loin is infused with garlic and rosemary, turning tender and juicy with minimal effort—perfect for busy weeknights.

Ingredients:

• 1 (3–4 lb) boneless pork loin
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup chicken broth

Instructions:

1. In a small bowl, mix the garlic, rosemary, salt, and pepper to create a rub.
2. Pat the pork loin dry, then rub it all over with the olive oil. Massage the garlic-rosemary mixture evenly onto the meat.
3. Pour the chicken broth into the crock pot, then place the pork loin inside. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the internal temperature reaches 145°F.
4. Let rest for 10 minutes before slicing. Serve with the juices from the pot drizzled on top.

The slow cooking locks in the herb-infused flavors while keeping the pork melt-in-your-mouth tender—no fancy searing required!

Tip: For extra richness, stir a tablespoon of butter into the cooking juices before serving.

Spicy Pineapple Pork Loin

This sweet-and-spicy pork loin gets a juicy kick from caramelized pineapple and a smoky chili glaze—perfect for turning an ordinary weeknight into something special.

Ingredients:

• 1 (2 lb) pork loin
• 1 cup fresh pineapple chunks (or canned, drained)
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sriracha
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Pat the pork loin dry, then rub with 1/4 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear the pork loin on all sides until browned, about 3 minutes per side. Transfer to a plate.
3. In the same skillet, add 1 cup pineapple chunks and cook 2 minutes until lightly caramelized. Push pineapple to the edges.
4. Whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp sriracha, 1 tsp smoked paprika, and 1/2 tsp garlic powder. Pour over the pork, coating evenly.
5. Return the pork to the skillet, nestling it into the pineapple. Roast for 25–30 minutes, basting halfway, until the internal temperature reaches 145°F.
6. Let rest 10 minutes before slicing. Serve with pan juices and pineapple.

The magic here? The pineapple’s acidity tenderizes the pork while the glaze forms a sticky, spicy-sweet crust that’s downright addictive.

Tip: For extra char, broil the pork for 1–2 minutes at the end—just watch closely!

Pork Loin with Cranberry Orange Glaze

Pork Loin with Cranberry Orange Glaze

This juicy pork loin gets a festive upgrade with a tangy-sweet glaze that’s perfect for weeknight dinners or holiday gatherings.

Ingredients:

• 1 (3 lb) boneless pork loin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 1/4 cup honey
• 1 tbsp Dijon mustard
• 1 tsp grated orange zest
• 2 garlic cloves, minced

Instructions:

1. Preheat oven to 375°F. Season pork loin evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear pork on all sides until golden, about 3 minutes per side.
3. In a bowl, whisk together cranberries, 1/2 cup orange juice, 1/4 cup honey, 1 tbsp Dijon mustard, 1 tsp orange zest, and minced garlic. Pour over pork.
4. Transfer skillet to oven and roast for 45–50 minutes, basting halfway, until pork reaches 145°F internally. Let rest 10 minutes before slicing.

The glaze caramelizes into a sticky, glossy coating with pops of tart cranberries—balancing the rich pork beautifully.

Tip: For extra depth, swap orange juice with bourbon or apple cider.

Slow Cooker Pork Loin with Root Vegetables

This fuss-free recipe delivers tender pork and caramelized veggies with minimal effort—just set it and forget it for a hearty, hands-off meal.

Ingredients:

• 1 (3–4 lb) boneless pork loin
• 1 lb baby potatoes, halved
• 3 large carrots, cut into 2-inch chunks
• 1 large parsnip, cut into 2-inch chunks
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tsp thyme, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper. Rub mixture all over the pork loin.
2. Arrange potatoes, carrots, parsnip, onion, and 3 minced garlic cloves in the slow cooker. Pour 1 cup chicken broth over the vegetables.
3. Place pork loin on top of vegetables. Cover and cook on LOW for 6–7 hours or HIGH for 4 hours, until pork reaches 145°F internally.
4. Transfer pork to a cutting board, tent with foil, and rest 10 minutes. Serve sliced over vegetables, drizzled with cooking juices.

The honey-mustard glaze infuses the pork with subtle sweetness while the slow cooker coaxes out the veggies’ natural sugars for a balanced, savory-sweet bite.

Tip: For extra depth, sear the pork in a skillet for 2 minutes per side before adding to the slow cooker.

Pork Loin in Teriyaki Sauce

This juicy pork loin gets a glossy, sweet-savory glaze that’s perfect for weeknights but fancy enough for guests.

Ingredients:

• 1.5 lbs pork loin
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. Preheat oven to 375°F. Pat pork loin dry and place in a baking dish.
2. In a bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1 tbsp sesame oil. Pour half over the pork, turning to coat.
3. Roast pork for 35–40 minutes, basting with remaining sauce every 10 minutes, until internal temperature reaches 145°F.
4. Transfer pork to a cutting board. Pour pan juices into a small saucepan. Whisk 1 tbsp cornstarch with 2 tbsp water, then stir into the saucepan. Simmer 2–3 minutes until thickened.
5. Slice pork, drizzle with glaze, and sprinkle with 1 tbsp sesame seeds.

The magic here? The cornstarch-thickened glaze clings to every slice, giving you restaurant-quality shine without fuss.

Tip: For extra flavor, marinate the pork in half the sauce for up to 4 hours before roasting.

Maple Dijon Pork Loin

This Maple Dijon Pork Loin is a sweet-savory showstopper that’s surprisingly simple to pull off—just whisk, brush, and roast for juicy perfection.

• 1 (3–4 lb) pork loin
• 1/4 cup pure maple syrup
• 3 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary, chopped

1. Preheat oven to 375°F. Pat the pork loin dry with paper towels and place it in a roasting pan.
2. In a small bowl, whisk together 1/4 cup maple syrup, 3 tbsp Dijon mustard, 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
3. Brush the mixture evenly over the pork loin, then sprinkle with 1 tbsp chopped rosemary.
4. Roast for 50–60 minutes, basting halfway, until the internal temperature reaches 145°F. Let rest 10 minutes before slicing.

The glaze caramelizes into a sticky, glossy crust with just the right balance of tangy mustard and warm maple—no fancy techniques required.

Tip: For extra flavor, score the fat cap in a crosshatch pattern before brushing on the glaze.

Pork Loin with Balsamic Onions

This pork loin with balsamic onions is a showstopper—tender meat meets sweet-tangy caramelized onions for a dish that feels fancy but is totally doable on a weeknight.

• 1 (2 lb) pork loin
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 large yellow onions, thinly sliced
• 3 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1/2 cup chicken broth
• 1 tbsp fresh thyme leaves

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Pat pork loin dry, then rub with 1 tsp salt and 1/2 tsp black pepper. Sear on all sides until golden (about 3–4 minutes per side). Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Cook onions, stirring occasionally, until softened (about 5 minutes). Stir in balsamic vinegar, brown sugar, and chicken broth, scraping up any browned bits. Simmer 2 minutes.
3. Nestle pork loin into the onions. Roast uncovered for 25–30 minutes, until a thermometer reads 145°F. Let rest 10 minutes before slicing.
4. Spoon balsamic onions over the pork and sprinkle with fresh thyme.

The magic here? The onions reduce into a glossy, jammy topping that balances the pork’s richness perfectly—no fancy sauces required.

Tip: For extra depth, deglaze the skillet with a splash of red wine before adding the broth.

Slow Cooker Pork Loin with Red Wine Sauce

This melt-in-your-mouth pork loin simmers all day in a rich red wine sauce, making it the ultimate hands-off dinner with restaurant-worthy flavor.

Ingredients:

• 1 (3–4 lb) boneless pork loin
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 large yellow onion, thinly sliced
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1/2 cup low-sodium beef broth
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 2 tbsp cold butter, cubed

Instructions:

1. Pat the pork loin dry with paper towels. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear the pork on all sides until browned (about 3 minutes per side). Transfer to a slow cooker.
2. Sprinkle the pork evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 tsp garlic powder. Scatter the sliced onion around it.
3. In a bowl, whisk together 1 cup red wine, 1/2 cup beef broth, 2 tbsp tomato paste, and 1 tbsp brown sugar. Pour over the pork.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the pork reaches 145°F internally.
5. Transfer the pork to a cutting board. Strain the cooking liquid into a saucepan, discarding solids. Simmer over medium heat until reduced by half (about 10 minutes). Off heat, whisk in 2 tbsp cold butter until glossy.
6. Slice the pork and serve drizzled with the red wine sauce.

The slow cooker transforms the wine into a velvety sauce with deep caramelized notes, while keeping the pork incredibly juicy. Tip: For extra depth, add a splash of balsamic vinegar to the sauce reduction.

Pork Loin with Sweet and Sour Sauce

This juicy pork loin gets a sticky-sweet glaze that’s perfectly balanced with a tangy punch—ideal for weeknights when you want big flavor without fuss.

Ingredients:

• 1.5 lbs pork loin
• 1/4 cup ketchup
• 3 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp minced garlic
• 1/2 tsp grated ginger
• 1/4 tsp red pepper flakes
• 1 tbsp olive oil
• Salt and pepper (1/2 tsp each)

Instructions:

1. Preheat oven to 375°F. Season pork loin all over with 1/2 tsp salt and 1/2 tsp pepper.
2. Heat olive oil in an ovenproof skillet over medium-high. Sear pork for 3 minutes per side until browned. Transfer skillet to oven; roast for 25 minutes or until internal temp reaches 145°F.
3. Meanwhile, whisk ketchup, rice vinegar, honey, soy sauce, garlic, ginger, and red pepper flakes in a bowl.
4. Remove pork from skillet (keep juices) and let rest 5 minutes. Pour sauce into skillet; simmer over medium heat for 3 minutes until thickened slightly.
5. Slice pork, drizzle with warm sauce, and serve.

The magic here? The sauce doubles as a glaze and a pan sauce, soaking up all those caramelized bits from the pork for extra depth.

Tip: For extra tang, add a splash of pineapple juice to the sauce.

Pork Loin with Creamy Mustard Gravy

This juicy pork loin gets a luxurious upgrade with a tangy, velvety mustard gravy that comes together in minutes—perfect for turning a weeknight dinner into something special.

Ingredients

• 1 (2-lb) pork loin
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tsp fresh thyme leaves

Instructions

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Pat pork loin dry, then rub with 1 tsp kosher salt and ½ tsp black pepper. Sear until golden on all sides, about 3 minutes per side. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic and cook 30 seconds until fragrant. Pour in 1 cup chicken broth, scraping up browned bits.
3. Return pork to skillet. Roast in oven for 25–30 minutes, until internal temp reaches 145°F. Transfer pork to rest.
4. Place skillet back on stove over medium heat. Whisk in ½ cup heavy cream, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, and 1 tsp thyme. Simmer 2–3 minutes until slightly thickened. Slice pork and serve with gravy.

The grainy mustard adds a subtle crunch to the silky sauce, making every bite of tender pork feel extra indulgent.

Tip: For a lighter version, swap half the cream with whole milk—the mustard’s bold flavor still shines through!

Slow Cooker Pork Loin with Apples and Cinnamon

This cozy slow cooker pork loin gets a sweet-spiced upgrade with tender apples and warm cinnamon—perfect for hands-off comfort food.

• 1 (3–4 lb) boneless pork loin
• 2 large apples (like Honeycrisp), cored and sliced into ½-inch wedges
• 1 cup low-sodium chicken broth
• 3 tbsp honey
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 sprigs fresh thyme

1. Heat olive oil in a large skillet over medium-high. Sear pork loin on all sides until browned, about 3 minutes per side. Transfer to a slow cooker.
2. In the same skillet, add apples, chicken broth, honey, cinnamon, salt, and pepper. Scrape up any browned bits, then simmer for 2 minutes. Pour mixture over the pork in the slow cooker and add thyme sprigs.
3. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until pork reaches 145°F internally.
4. Remove pork and let rest 10 minutes before slicing. Serve with apples and drizzle with the cooking juices.

The magic here? The apples break down into a jammy glaze while the pork stays juicy—no dry meat worries!

Tip: For extra depth, swap half the broth with apple cider.

Pork Loin with Smoked Paprika and Garlic

This juicy pork loin gets a smoky, garlicky kick from a simple spice rub—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 1 (2–3 lb) pork loin
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Instructions:

1. Preheat oven to 375°F. Pat the pork loin dry with paper towels.
2. In a small bowl, mix 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp oregano to form a paste.
3. Rub the spice mixture evenly over the pork loin, covering all sides.
4. Place the pork in a roasting pan and bake for 45–55 minutes, or until a meat thermometer reads 145°F at the thickest part.
5. Let rest for 10 minutes before slicing. Serve with pan juices drizzled over the top.

The smoked paprika creates a rich, almost bacon-like crust, while the garlic keeps the meat tender and fragrant. Tip: For extra crispiness, broil the pork for 2–3 minutes at the end—just watch closely to avoid burning!

Pork Loin with Creamy Pesto Sauce

This juicy pork loin gets a luxe upgrade with a velvety pesto sauce that comes together in minutes—perfect for impressing guests without the fuss.

Ingredients:

• 1 (2 lb) pork loin
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tbsp lemon juice
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Rub pork loin with olive oil, then season evenly with salt and black pepper.
2. Place pork in a roasting pan and bake for 45–50 minutes, until a meat thermometer reads 145°F. Let rest 10 minutes before slicing.
3. While pork rests, heat heavy cream in a small saucepan over medium-low heat until simmering. Whisk in pesto, lemon juice, and red pepper flakes (if using); cook 2 minutes until slightly thickened.
4. Slice pork and drizzle with warm pesto sauce.

The magic here is how the bright, herby pesto cuts through the richness of the cream—it’s elegant but totally weeknight-friendly.

Tip: For extra flavor, sear the pork in a skillet before roasting (just add 1 tbsp oil to the pan and brown all sides over medium-high heat, about 2 minutes per side).

Slow Cooker Pork Loin with Caramelized Onions

This melt-in-your-mouth pork loin cooks low and slow with sweet caramelized onions, making it a hands-off dinner that tastes like you spent all day in the kitchen.

Ingredients:

• 1 (3–4 lb) boneless pork loin
• 2 large yellow onions, thinly sliced
• 3 tbsp olive oil, divided
• 1 tbsp brown sugar
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 2 tbsp balsamic vinegar

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-low. Add onions and 1 tbsp brown sugar, stirring occasionally for 15 minutes until deeply golden.
2. Rub pork loin with 1 tbsp olive oil, then coat evenly with 1 tsp thyme, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
3. Spread half the onions in a slow cooker, add pork, then top with remaining onions. Pour 1/2 cup chicken broth and 2 tbsp balsamic vinegar around the edges.
4. Cover and cook on LOW for 6 hours or HIGH for 3.5 hours, until pork reaches 145°F internally.
5. Let rest 10 minutes before slicing. Serve with onions and drizzle with juices.

The balsamic vinegar adds a subtle tang that balances the sweetness of the onions, while the slow cooking keeps the pork incredibly juicy. Tip: For extra-rich flavor, reduce the cooking liquid in a saucepan for 5 minutes before serving.

Pork Loin with Spicy Mango Salsa

Juicy pork loin gets a vibrant upgrade with a sweet-and-spicy mango salsa that’s bursting with fresh flavors—perfect for turning a weeknight dinner into something special.

Ingredients

• 1 lb pork loin
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 large ripe mango, diced
• 1/2 red bell pepper, finely chopped
• 1/4 cup red onion, minced
• 1 jalapeño, seeded and diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp chili powder

Instructions

1. Preheat oven to 375°F. Rub pork loin with 1 tbsp olive oil, then season evenly with 1 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika.
2. Place pork on a baking sheet and roast for 25–30 minutes, until internal temperature reaches 145°F. Let rest for 5 minutes before slicing.
3. Meanwhile, make the salsa: In a bowl, combine diced mango, red bell pepper, red onion, jalapeño, 2 tbsp cilantro, 1 tbsp lime juice, and 1/2 tsp chili powder. Toss gently.
4. Slice pork and serve topped with the spicy mango salsa.

The contrast of tender, smoky pork with the bright, fiery salsa is a match made in flavor heaven—every bite is a little party in your mouth.

Tip: For extra depth, grill the pork loin over medium-high heat instead of roasting, about 6–8 minutes per side.

Conclusion

With these 20 flavorful pork loin crock pot recipes, busy weeknights just got a whole lot easier—and tastier! Whether you’re craving something sweet, savory, or spicy, there’s a dish here for everyone. Give one (or a few!) a try, and let us know which ones are your favorites in the comments. Don’t forget to share this roundup on Pinterest to inspire fellow home cooks. Happy slow cooking!