Crock Pot Herb Pork Loin (Printer-Friendly)

Herb-seasoned pork loin cooked slowly with rich onion gravy for a moist, flavorful dish.

# What You'll Need:

→ Meat

01 - 3 to 4 pounds pork loin roast with marbling

→ Dry Seasonings

02 - 1 teaspoon dried thyme
03 - 1 teaspoon onion powder
04 - 1 teaspoon garlic powder
05 - 1 teaspoon seasoned salt
06 - ½ teaspoon dried rosemary
07 - ½ teaspoon black pepper

→ Liquids

08 - 1 ½ cups chicken stock
09 - 10.5 ounce can French onion soup

→ Fats and Oils

10 - 2 tablespoons vegetable oil
11 - 4 tablespoons salted butter, sliced

→ Convenience Items

12 - 1 ounce packet pork gravy mix

→ Garnish

13 - Fresh chopped parsley, optional

# Steps to Follow:

01 - Pat the pork loin dry with paper towels. Evenly season all sides with dried thyme, onion powder, garlic powder, seasoned salt, dried rosemary, and black pepper.
02 - Heat vegetable oil in a large skillet over medium heat. Sear the pork loin on all sides until golden brown, approximately 10 minutes.
03 - Place the seared roast into the bottom of an 8-quart slow cooker.
04 - Pour chicken stock around the roast. Sprinkle the pork gravy mix evenly over the top of the meat.
05 - Pour the French onion soup directly atop the roast. Distribute the sliced salted butter evenly over the surface.
06 - Cover and cook on low for 4 to 6 hours or on high for 2 to 4 hours. The pork is done when the internal temperature reaches 145°F. Avoid overcooking to maintain juiciness.
07 - Slice the pork loin and serve with the cooking drippings as a natural gravy. Garnish with fresh chopped parsley if desired.

# Extra Suggestions:

01 - For thicker gravy, simmer cooking drippings in a skillet and add a cornstarch slurry made from equal parts water and cornstarch, whisking until thickened.
02 - Fresh herbs may replace dried, doubling the quantity to preserve flavor intensity.
03 - Leftovers can be reheated gently in a skillet, slow cooker, or oven to prevent drying out.
04 - Store leftovers refrigerated up to 3 days or freeze for up to 3 months in airtight containers.
05 - Using pork loin cuts with marbling ensures a moist and tender final dish.

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