Pork loin is one of the most enjoyable meats available. With the right seasoning and cooking, pork loin can make for a cheap, fantastic meal. However, the meat's odd look, the threat of overcooking it, and the ease with which it dries out keeps many cooks away from pork. Cooking pork loin in a Crockpot can make the prospect of preparing pork less intimidating, especially since it cooks slower and at a lower temperature. If you don't overcook the pork, you will find that it is tender, moist, and delicious.
Choose the right cut. A good pork loin is boneless meat with little fat. A 1½-pound (225 gram) pork roast will feed four people, so choose a roast big enough for everyone. When you get the roast home, do not trim the fat; especially when cooked in a Crockpot, the pork roast's fat will keep it tender and moist.
Prepare the meat. Rub ingredients on the pork while it is dry or marinade the pork overnight. Some recipes suggest browning the pork before adding it to the slow cooker, but for safety you should begin cooking immediately after browning the meat.
Add the other ingredients. A recipe for pork tenderloin calls for one 1-ounce (30 grams) envelope of dry onion soup mix, 1 cup water, ¾ cup red wine, and 3 tablespoons soy sauce. Mix all of the ingredients together around the pork loin in the Crockpot, and turn the roast to coat. Top with 3 tablespoons minced garlic and black pepper. Another recipe from cdkitchen.com specifies covering the roast with water in the Crockpot, and then adding ½ tablespoon thyme, ½ tablespoon sage, 1 ½ tablespoon rosemary, 1 bay leaf, and 2 fresh basil leaves. Core and slice 1 apple, and place this in the pot as well.
Cook the meat. Pork loin should reach an internal temperature of about 70 degrees C (160º Fahrenheit). Most recipes will cook the roast in four to six hours on low; on high, the cooking time decreases. Check the roast periodically, and place a meat thermometer in the roast to make sure it is done before serving.
Serve the dish. Remove the pork from the Crockpot, place on a serving dish, and let it rest for 10 to 15 minutes. Meanwhile, pour some of the remaining liquid into a pan and add flour, whisking well and heating until thick. This will make an excellent gravy or au jus sauce to top the pork. After the pork has set, slice it into ¼-inch to ½-inch strips, and serve.