Dinner · Part 3 of 3: Tips & recipe card

Crockpot Garlic Butter Pork Loin Roast with Potatoes Tips, FAQ & printable recipe

Name: Crockpot Garlic Butter Pork Loin Roast with Potatoes
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 lb boneless pork loin; 1 lb baby red potatoes, halved; 1 packet savory seasoning packet; 4 tbsp unsalted butter, melted

By Clara Weller · Oct 8, 2026

A close-up of a tender, sliced pork loin roast and buttery baby red potatoes on a white plate.

Prep: 5 min
Cook: 4 h
Total: 4 h 15 min
Serves: 4

Includes 10 min resting

Tips for success

For a deeper color on the pork, you can sear it in a hot skillet with a small amount of oil before placing it into the slow cooker. While this is an optional step, it adds a layer of complexity to the flavor and improves the visual appeal of the final dish. Ensure you do not overcook the pork during the searing process, as the slow cooker will finish the job.

If you find the sauce at the bottom of the slow cooker is too thin, you can remove the pork and potatoes, then transfer the liquid to a small saucepan. Bring it to a simmer and whisk in a small amount of cornstarch slurry until thickened. This creates a rich, glossy gravy that can be poured over the sliced pork and potatoes before serving for an extra professional touch.

Variations

Herbed Garlic Pork: Add fresh rosemary and thyme sprigs to the slow cooker before cooking. The woody herbs infuse the butter with a fragrant, earthy aroma that complements the pork beautifully.
Spicy Garlic Pork: Incorporate a teaspoon of crushed red pepper flakes into the seasoning packet. This adds a subtle heat that cuts through the richness of the butter for a vibrant finish.

Storage and make-ahead

Fridge: Keep in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months in a sealed, freezer-safe container.
Reheat: Reheat gently in the microwave or in a covered saucepan over low heat with a splash of water or broth until warmed through.

Allow any leftovers to cool completely at room temperature, but for no more than two hours, before transferring them to an airtight container. Storing the pork and potatoes in the cooking liquid helps them retain moisture and flavor.

Place the container in the refrigerator promptly to maintain food safety and quality. When stored properly, the roast will stay fresh for up to three days, making it an excellent candidate for convenient, quick mid-week lunches or dinners.

This dish is perfect for preparing in advance. You can assemble all the ingredients in the slow cooker insert the night before and keep it in the refrigerator. In the morning, simply place the insert into the base and turn it on.

This saves significant time during busy days and ensures you have a hot, homemade meal waiting for you when you return home, without needing to rush through food preparation steps.

Serving ideas

Serve the pork loin sliced into thick, generous medallions, accompanied by a portion of the buttery potatoes. Spoon the juices from the slow cooker directly over the meat to ensure every bite is flavorful and moist.

Because the dish is rich, it pairs beautifully with a simple side salad of fresh greens or steamed green beans to provide a crisp, refreshing contrast to the savory, buttery roast.

For a more casual presentation, you can serve the pork and potatoes directly from the slow cooker, allowing guests to help themselves. Ensure you provide a slotted spoon for the potatoes and a sharp carving knife for the pork.

This style of service is ideal for family gatherings, as it keeps the meal warm and encourages a relaxed, communal dining experience that focuses on the comfort of home cooking.

Frequently asked questions

Can this recipe be cooked on high instead of low?

While cooking on low is recommended for the most tender results, you can cook it on high for 2 to 3 hours. Monitor the internal temperature closely, as high heat can sometimes cause the edges of the pork to dry out before the center reaches the safe temperature of 145°F (63°C).

Why should the pork rest after cooking?

Resting the meat is crucial because it allows the internal juices, which migrate toward the center during the cooking process, to redistribute throughout the muscle fibers. If you slice the pork immediately, these juices will run out onto the cutting board, resulting in meat that is less moist and flavorful.

Can other vegetables be added to this dish?

Yes, you can add hearty vegetables like carrots or chunks of onion to the slow cooker. Ensure they are cut into pieces similar in size to the potatoes so they cook through evenly. Avoid delicate vegetables like spinach or peas, as they will overcook during the long braising time required for the pork.

Recipe card

Crockpot Garlic Butter Pork Loin Roast with Potatoes

Prep 5 minCook 4 hRest 10 minTotal 4 h 15 minServes 4

Ingredients

2 lb boneless pork loin
1 lb baby red potatoes, halved
1 packet savory seasoning packet
4 tbsp unsalted butter, melted

Instructions

Place the boneless pork loin into the base of the slow cooker. Arrange the halved baby red potatoes evenly around the pork loin to ensure they cook through during the long braising process.
Open the seasoning packet and sprinkle the contents evenly over the top of the pork loin and the potatoes. Pour the melted butter over the entire mixture, coating the ingredients to provide moisture and flavor as it cooks.
Cover the slow cooker and cook on low for 4 to 6 hours. Once finished, ensure the pork has reached an internal temperature of 145°F (63°C). Remove the pork from the cooker and let it rest for at least 10 minutes before slicing to retain its juices.

Contains: milk

Estimated nutrition per serving

Calories: 420
Protein: 32 g
Carbohydrates: 22 g
Fat: 22 g
Fiber: 2.5 g
Sugar: 1.5 g
Sodium: 450 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.