Can I use a different cut of pork for this recipe?

Yes, pork shoulder or pork belly will work well and may benefit from the longer slow cooking time. Adjust cooking time slightly if using a significantly smaller joint—check with a meat thermometer for doneness (62–63°C / 145°F)

What's the best way to serve this dish?

Serve sliced pork with the rich gravy spooned over the top, accompanied by roasted root vegetables, creamy mashed potatoes, or seasonal greens for a complete meal

Can I make this recipe ahead of time?

Yes, you can prepare the pork and seasonings the evening before, then store in the fridge. Add to the slow cooker in the morning with the stock and onion. The finished dish can be cooled and refrigerated for up to 3 days, then gently reheated

How do I prevent the pork from drying out in the slow cooker?

Ensure the slow cooker is not filled beyond the three-quarter mark, and avoid lifting the lid frequently. The pork is done when it reaches 62–63°C (145°F) internally—cooking beyond this temperature will result in drier meat

Crock Pot Pork Loin with Gravy

by Mikey Goode

Pork

Published 6 May 2026Original video

This Crock Pot Pork Loin with Gravy is an effortless way to prepare an impressive main course with minimal fuss. The pork loin becomes beautifully tender during slow cooking, whilst the gravy develops deep, savoury flavours. It's ideal for busy families looking for a complete dinner that requires minimal hands-on time. Simply add ingredients to your slow cooker in the morning, and return home to a restaurant-quality meal ready to serve. This recipe is versatile enough for weekday suppers and special occasions alike

Video thumbnail: Crock Pot Pork Loin with Gravy

Watch: Crock Pot Pork Loin with Gravy

Original recipe video — click to play

Original video by Mikey Goode2k likes on YouTube

15 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 15 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Ingredients

Servings:

Units:

Main

1 ½ kg Pork loin, whole
Centre-cut or boneless pork loin works well

For the Gravy

500 ml Beef or chicken stock
1 medium Onion, sliced

Seasoning

1 tsp Salt
To taste
½ tsp Black pepper, freshly ground
To taste
1 tsp Garlic powder
(optional)

For Thickening

2 tbsp Plain flour or cornflour
(optional)
Mix with 4 tbsp cold water to form a slurry, add in final 30 minutes to thicken gravy

Method

1
Remove pork loin from refrigerator and pat dry with kitchen paper. Season all sides generously with salt, pepper, and garlic powder if using.
~5 mins
Tip: Allowing the meat to reach room temperature helps with even cooking
2
Heat a large frying pan over medium-high heat. Sear the pork loin on all sides until golden brown, approximately 2 minutes per side. This step is optional but recommended for enhanced flavour.
~8 mins
Optional step
Tip: Browning develops a deeper, more complex flavour
3
Place sliced onion in the bottom of the slow cooker. Transfer the pork loin on top of the onion. Pour stock around the pork, ensuring the liquid comes halfway up the sides.
~5 mins
Tip: The onion creates a natural base and flavours the gravy
4
Cover the slow cooker and cook on Low for 8 hours, or on High for 5 hours. The pork is ready when a meat thermometer reads 62–63°C (145°F) in the thickest part.
~8 hrs
Tip: Do not lift the lid during cooking, as this extends the cooking time
5
Remove the pork loin carefully and place on a warmed plate. Tent loosely with foil and allow to rest for 10 minutes before slicing.
~10 mins
Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness
6
If desired, thicken the gravy by mixing flour or cornflour with 4 tablespoons of cold water until smooth, then stir into the slow cooker liquid. Cook on High for 20–30 minutes until thickened, stirring occasionally.
~30 mins
Optional step
Tip: Alternatively, pour liquid into a saucepan and thicken on the hob over medium heat
7
Taste the gravy and adjust seasoning with additional salt and pepper as needed. Strain if a smoother gravy is preferred.
~5 mins
Optional step
8
Slice the pork loin and serve with the hot gravy alongside. Accompany with vegetables such as roasted potatoes, seasonal greens, or cauliflower mash.
~5 mins

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, pork shoulder or pork belly will work well and may benefit from the longer slow cooking time. Adjust cooking time slightly if using a significantly smaller joint—check with a meat thermometer for doneness (62–63°C / 145°F)

Comments

No comments yet — be the first to share your experience!