Pork Loin in the Crock Pot

Our daughters love eating pork. So, whenever we can find a pork loin on sale, we’ll buy it in bulk and store it in the basement freezer. Then, when we’re stuck for dinner when they come to visit, we’ll go grab that pork loin. Along with the slow cooker, we can easily cook up that frozen pork loin and have dinner on the table with barely any effort.

Pork Loin in the Crock Pot

In getting ready to put together this blog post, we decided to make pork loin with sweet potatoes. I love this recipe because it has only five ingredients. Truly, just five.

It’s been a chilly spring here in Maine. So even though this might seem like a cozy fall recipe, it was perfect for the time of year to pull out our slow cooker and make this meal. Also, once the pork is done, we can shred it and use it in other recipes later in the week, such as pork tacos on taco Tuesday.

However, this time around, because it was just the two of us, I chose a 16-ounce loin. That didn’t yield enough for leftovers. So, if your plan is to use the pork loin for more than one dinner, go with a bigger cut of meat.

Ingredients Overview and Instructions

Coat the bottom of the Crock-Pot with the olive oil.

Add sweet potatoes, which I’d cut into wedge-shaped slices.

Place pork loin in the bottom of the Crock-Pot, on top of the sweet potatoes.

Pour Italian dressing over the pork and potatoes.

Then, add two cups of water.

Place the top on the Crock pot and set the slow cooker on high for eight hours.

This is what the loin and potatoes looked like after cooking on high for eight hours.

Now, I used high because the pork loin was frozen solid. I imagine that if you’re cooking with a thawed or fresh pork loin, you can put it on low for eight hours. Plate and enjoy dinner.

The pork just fell apart when I cut into it to serve it. It behaved like pulled pork, which we love. You can use the leftover pork in tacos tomorrow night.