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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.

A plate of pulled pork and diced sweet potatoes, with a patterned napkin and a glass of water beside it on a textured mat.
Photo credit: Bagels and Lasagna.

Pork Loin in the Crock Pot

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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

Ingredients for cooking laid out on a countertop: italian dressing, pork loin, sweet potatoes, olive oil, and a jar of water.

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

A person pouring olive oil from a small cup into a black cooking pot.
Photo credit: Bagels and Lasagna.

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

A person holding a white bowl filled with chopped sweet potatoes, about to pour them into a black slow cooker.
Photo credit: Bagels and Lasagna.

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

A person holding a raw pork roast above a slow cooker filled with carrots.
Photo credit: Bagels and Lasagna.

Pour Italian dressing over the pork and potatoes.

A person pours liquid seasoning over a pork roast and carrots in a slow cooker.
Photo credit: Bagels and Lasagna.

Then, add two cups of water.

A person pours water from a jar into a slow cooker containing carrots and a pork roast.
Photo credit: Bagels and Lasagna.

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

A large piece of raw pork sits inside a black crock-pot slow cooker on a kitchen counter, surrounded by chopped vegetables.
Photo credit: Bagels and Lasagna.

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

Pork roast cooking in a slow cooker with a brown sauce, viewed from above.
Photo credit: Bagels and Lasagna.

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.

A plate of sliced roast turkey and cubed sweet potatoes, with a fork on the plate and a glass of water on a woven placemat.
Photo credit: Bagels and Lasagna.

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.

A person holding a fork with a bite of chicken and roasted vegetables on a white plate, with a blurred background.
Photo credit: Bagels and Lasagna.
A plate of pulled pork and diced sweet potatoes, with a patterned napkin and a glass of water beside it on a textured mat.

Pork Loin in the Crock Pot

Use your slow cooker to make yummy sweet potatoes and pork. Add a quick salad for a perfect meal.
4 from 1 vote
Prep Time 10 minutes
Cook Time 8 hours
Course Dinner, Entree
Cuisine American
Servings 3
Calories 735 kcal

Equipment

  • 1 Slow Cooker/Crock Pot

Ingredients
  

  • 16 ounce pork loin We used a frozen loin.
  • 2 large sweet potatoes Cut into wedge-shape slices
  • 16 ounces Italian dressing
  • 1/4 cup olive oil
  • 16 ounces water

Instructions
 

  • Coat the bottom of the Crock-Pot with the olive oil.
  • Add sweet potatoes, which I'd cut into wedge-shaped clices.
  • Place pork loin in the bottom of the Crock-Pot, on top of the sweet potatoes.
  • Pour Italian dressing over the pork and potatoes.
  • Add the two cups of water.
  • Place the top on the Crock put and set the slow cooker on high for eight hours.

Notes

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.
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.

Nutrition

Calories: 735kcalCarbohydrates: 55gProtein: 38gFat: 40gSaturated Fat: 7gPolyunsaturated Fat: 11gMonounsaturated Fat: 20gTrans Fat: 0.05gCholesterol: 95mgSodium: 957mgPotassium: 1393mgFiber: 7gSugar: 18gVitamin A: 32184IUVitamin C: 6mgCalcium: 90mgIron: 2mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

Tried this recipe?Let us know how it was!

2 Comments

  1. 4 stars
    Sounds very easy and good, but I have a great dislike for sweet potatoes. Can I use regular white potatoes? If so, what would you suggest – Yukon Gold or red?

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