Crockpot Garlic Herb Pork Loin

A pork loin that practically falls apart on its own, thanks to the slow cooker’s gentle heat and a simple garlic-herb broth. The result is juicy, aromatic meat with minimal effort—perfect for a busy weeknight or a relaxed weekend dinner.

Servings: 4 servings

Set-and-Forget Tenderness

In just a few minutes you can assemble a pork loin with onion, garlic, broth and herbs, then let the crockpot do the heavy lifting. The meat becomes melt-in-your-mouth tender, while the sauce thickens into a glossy glaze that coats every slice. No searing, no fuss—just pure flavor.

The Secret to Ultra-Juicy Pork Loin

The key is low-and-slow cooking with a moist environment. By submerging the pork in a flavorful broth and keeping the lid on, the meat retains its juices and the connective tissue breaks down gently. Adding a splash of broth at the start prevents drying and creates a natural sauce that intensifies as it reduces.

Ingredients for Crockpot Garlic Herb Pork Loin

• 2-lb pork loin, trimmed
• 1 medium yellow onion, sliced (about 1 cup)
• 4 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
• ½ tsp kosher salt
• 1 tbsp fresh parsley, chopped (optional, for garnish)

How to Make It: Crockpot Garlic Herb Pork Loin

1. Pat the pork loin dry and rub it with olive oil, salt, pepper, thyme, and rosemary.
2. Place the sliced onion and minced garlic in the bottom of the crockpot.
3. Lay the seasoned pork loin on top of the onions.
4. Pour the chicken broth over the meat, ensuring the onions are partially submerged.
5. Cover and cook on low for 6 hours, or until the internal temperature reaches 145°F and the meat is fork-tender.
6. Remove the pork, let it rest 5 minutes, then slice against the grain.
7. Stir the remaining liquid in the crockpot to create a quick glaze; drizzle over the sliced pork.
8. Garnish with chopped parsley and serve.

Quick Tips for Perfect Pork Loin

Trim excess fat but leave a thin layer for flavor; it will melt into the broth. If you prefer a thicker sauce, transfer the cooking liquid to a saucepan and simmer for 5-7 minutes, or whisk in a teaspoon of cornstarch mixed with cold water. Slice the pork against the grain to maximize tenderness.

Serving Ideas

Serve the sliced pork loin over creamy mashed potatoes or buttered egg noodles, and spoon the glossy herb sauce over the top. A simple side of steamed green beans or a crisp salad balances the richness beautifully.

Common Questions

Can I use a bone-in pork loin?

Yes, just add an extra 15-20 minutes to the cooking time to ensure the bone is fully cooked.

What if I only have vegetable broth?

Vegetable broth works fine; it will give a slightly different flavor but still keep the meat moist.

Can I make this recipe in a pressure cooker?

Yes—cook on high pressure for about 45 minutes, then let the pressure release naturally for 10 minutes.