Simple Crock Pot Pork Loin with Vegetables, bathed in a rich tangy gravy. A perfect family meal any day of the week!
We eat a lot of chicken and fish in our house, with the occasional grilled steak on the weekend.
Yet one protein I feel often gets sadly overlooked, is good ol’ pork. In the summer I tend to grill whole pork loin and serve it with salad. However, the rest of the year I almost forget it exists. What a shame.
I’m trying to remedy the pork-less rut this spring, by cooking some of my favorite pork laden comfort foods.
Crock Pot Pork Loin with Vegetables is an old classic I’ve made for years, just not as often as I would like.
It’s extremely simple to make, with just one whole pork loin, a few veggies, and a simple pour-over sauce that turns into a rich savory-sweet gravy while cooking. What’s not to love?
To make Crock Pot Pork Loin with Vegetables, sear a large pork loin in a skillet to seal in the juices and create a crust.
Then load up a 6 quart slow cooker with chopped onions, baby new potatoes, and baby carrots… And the pork loin.
Whisk together minced garlic, dijon mustard, soy sauce, beef broth, and a surprise ingredient, Musselman’s Apple Butter for a thick zesty sauce with a touch of sweetness.
I love sneaking apple butter into unexpected places. It provided depth and richness, that turned an ordinary recipe into something special.
Cover the crock pot and let it simmer for several hours. You’ll know when it’s done, when the potatoes are fork-tender.
This Crock Pot Pork Loin with Vegetables recipe is a true crowd-pleaser. It’s a sure-bet with the most stark meat-and-potato eaters, and fills the kitchen with a marvelous aroma that wafts over you as you walk in the door after a long day.
Give it a try!
Musselman’s Apple Butter is now made without High Fructose Corn Syrup. Look for more sweet and savory apple-icious recipes here!
Crock Pot Pork Loin with Vegetables
Yield: 4-6 servings
Prep Time:5 minutes
Cook Time:4+ hours
Crock Pot Pork Loin with Vegetables – an easy slow cooker pork loin recipe with potatoes, carrots, onions, and herbs in a rich tangy gravy.
- 1 1/2 – 2 pounds pork loin
- 1 1/2 pounds baby new potatoes
- 1 pound baby carrots
- 1 large red onion, peeled and cut into large chunks
- 4 garlic cloves, minced
- 1/2 cup Musselman’s Apple Butter
- 1/3 cup Dijon mustard
- 1/3 cup low-sodium soy sauce
- 1 cup beef broth
- Salt and pepper
- Place a large nonstick skillet over medium-high heat. Once hot, season the pork loin with salt and pepper and lay it in the skillet. Sear the pork loin on all sides to seal in the juices, about 8-10 minutes. (If using a regular skillet, add 1 tablespoon oil.)
- Cover the bottom of a large 6 quart crock pot with the chopped onions, baby potatoes, and carrots. Lay the seared pork loin over the top and surround it with the remaining vegetables.
- In a small bowl, whisk the minced garlic, Musselman’s Apple Butter, dijon mustard, soy sauce, and broth together. Pour the mixture over the pork and vegetables.
- Cover the crock pot and turn on low for 8-10 hours, or high for 4-6 hours. Once the potatoes are tender, dinner is ready. Cut the tenderloin into thin slices and place on a platter, surrounded by vegetables. Taste the gravy, and season with salt and pepper as needed. Then pour the gravy over the pork and serve.
Yield: 4-6 servings, Serving Size: 1/6th recipe
- Amount Per Serving:
- Calories: 349 Calories
- Total Fat: 5.3g
- Saturated Fat: 1.6g
- Cholesterol: 83mg
- Sodium: 1192mg
- Carbohydrates: 39.9g
- Fiber: 4.7g
- Sugar: 15.3g
- Protein: 34.8g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Disclosure: This post is sponsored by Musselman’s Apple Butter. All opinions are my own.