What is the difference between a pork loin and a pork tenderloin?

They are completely different cuts. A pork loin is a wider, 3-4 pound roast perfect for the 6-hour slow cook in this recipe. A tenderloin is a thin, long muscle that cooks much faster and will dry out if cooked this long. Always buy a boneless pork loin roast for this Slow Cooker Pork Loin with Mushroom Sauce.

Do you have to use sherry in this recipe?

No, but it adds a unique nutty sweetness. You can substitute with 1/2 cup of additional chicken broth mixed with a teaspoon of white wine vinegar. The key is still deglazing your searing pan with some liquid to lift the flavorful browned bits, which is essential for a rich gravy.

How do I cook a pork loin in a slow cooker?

Sear it first for a crust, then slow cook it in liquid. For a 3 lb roast, cook it on LOW for 5-6 hours with the mushroom and broth mixture until it reaches an internal temperature of 200°F and shreds easily. This braising method keeps it tender. See the troubleshooting section above for more details.

Slow Cooker Pork Loin with Mushroom Sauce: 6-Hour Easy Recipe

Name: Slow Cooker Pork Loin with Sherried Mushroom Gravy
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 3 lb pork loin roast (about 1.4 kg); 1 tsp kosher salt; 1/2 tsp black pepper; 6 slices bacon, chopped; 1 large yellow onion, thinly sliced; 3 cloves garlic, minced; 8 oz cremini mushrooms, sliced (about 225g); 1/2 cup dry sherry (120 ml); 2 cups low-sodium chicken broth (480 ml); 1 tbsp fresh thyme leaves (or 1 tsp dried); 2 tbsp cornstarch (16g); 2 tbsp water

Description

This slow cooker pork loin cooks for 6 hours in a savory sherry and mushroom gravy, becoming fork-tender. The active prep is just 20 minutes of browning and sautéing, making it a reliable comfort food meal.

Ingredients

Scale

For the Pork Loin:

3 lb pork loin roast (about 1.4 kg)

1 tsp kosher salt

1/2 tsp black pepper

For the Gravy Base:

6 slices bacon, chopped

1 large yellow onion, thinly sliced

3 cloves garlic, minced

8 oz cremini mushrooms, sliced (about 225g)

1/2 cup dry sherry (120 ml)

2 cups low-sodium chicken broth (480 ml)

1 tbsp fresh thyme leaves (or 1 tsp dried)

To Thicken:

2 tbsp cornstarch (16g)

2 tbsp water

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Instructions

1. Pat the pork loin dry and season all over with salt and pepper.

2. In a large skillet over medium-high heat, cook the bacon until crisp. Remove with a slotted spoon, leaving the fat.

3. Sear the pork loin in the hot bacon fat for 3-4 minutes per side until browned on all surfaces.

4. Reduce heat to medium. Add the onions and cook for 3 minutes until softening.

5. Add the garlic and mushrooms. Cook for 5-7 minutes until mushrooms release water and brown.

6. Pour in the sherry to deglaze the pan, scraping up the browned bits. Simmer for 1 minute.

7. Transfer the seared pork to a slow cooker. Pour the mushroom mixture over it.

8. Add the cooked bacon, thyme, and chicken broth. The liquid should come halfway up the pork.

9. Cover and cook on LOW for 5-6 hours, until the pork reaches an internal temperature of 200°F.

10. Transfer the pork to a cutting board and tent with foil.

11. Whisk the cornstarch with cold water to make a slurry. Stir it into the hot juices in the slow cooker.

12. Cover and cook on HIGH for 20-30 minutes until the gravy thickens.

13. Slice or shred the pork and serve topped with the sherried mushroom gravy.

Notes

Store in the refrigerator for up to 5 days or freezer for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.

Patting the pork loin completely dry before searing is essential for a good crust.

Start checking the pork for doneness at 5 hours to prevent overcooking.

No sherry? Use an additional 1/2 cup of chicken broth with a splash of white wine vinegar.

Prep Time: 20 min
Cook Time: 6 hours
Category: Dinner, Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving (with gravy)
Calories: 420 kcal
Sugar: 4 g
Sodium: 580 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 1 g
Protein: 54 g
Cholesterol: 115 mg