Crock Pot Herb Pork Loin, is not only jammed packed with flavor it will save a lot of time in the kitchen. The kids are officially out of school which means my summer is here. Our summer is already packed with events and I am finding that I have a hard time fitting dinner prep into our busy schedule. So I like to make crock pot meals. By cooking dinner in the crock pot I don’t have to turn on the oven and heat up the house and it saves me from grabbing take out at the last minute.
After cooking pork loin in the crock pot for 6 hours, it pretty much falls apart. I didn’t have any problems with getting my family to eat it. How can you say no to a recipe that requires very little prep work and is so easy to make.
When people ask me what kind of crock pot to buy, I always recommend buying a 6-quart crock pot. I also love being able to program the cooking time. Once the cooking time is done, it automatically switches to the warm setting. Seriously, how cool is that? It will just keep dinner warm until you are ready to eat.
(The crockpot link below is an affiliate link which means I receive a commission if you make a purchase).
With love from my kitchen to yours,
Carrie
Crock Pot Herb Pork Loin
3 to 3 1/2 lb. pork loin
2 tsp. of sage
1 tsp. of onion powder
2 tsp. of kosher salt
1 tsp. of pepper
1/2 tsp. of rosemary
1 tsp. of basil
1 tsp. of oregano
4 garlic cloves, minced (about 4 tsp.)
3/4 cup of water
Glaze
1/2 cup of chicken broth
drained juice from Crock Pot
2 tbsp. of cornstarch
2 tbsp. of balsamic vinegar
3 tbsp. of brown sugar
Instructions
- Mix the sage, onion powder, salt, pepper, rosemary, basil, and oregano together in a small bowl. Rub the sage mixture all over the pork loin. Press the minced garlic into both sides of the pork loin.
- Pour the 3/4 cup of water into a crock pot on the high setting. Place the pork loin into the crock-pot and cook for 6 hours.
- Turn your crock pot to the warm setting and strain the juice from the crock pot. Pour the crock pot juice, balsamic vinegar, and brown sugar into a medium-sized sauce pan. Whisk the cornstarch and chicken broth together in a small bowl and then add it in the sauce pan with the other liquid.
- Over medium-high heat, bring the liquid to a boil. Cook until the sauce thickens then remove from heat.
- Slice the pork loin and serve with the glaze drizzled over the top.
Here are a few other recipes you should try.
Spinach Apple Salad with Maple Syrup Vinaigrette
Grilled Lemon & Garlic Pork Chops
