Crockpot Pork Loin with Lemon Pepper Potatoes Step-by-step instructions

Before you start

Ensure the slow cooker insert is clean and positioned on a stable, heat-resistant surface. Take the pork loin out of the refrigerator about 20 minutes before starting to take the chill off the meat, which helps with even cooking.

Wash and halve the baby potatoes, keeping them uniform in size. Have your measuring tools ready for the broth and butter, and ensure the lemon pepper seasoning is easily accessible for the final assembly step.

Instructions

Assembly Phase

1. 1Prepare the slow cooker
   Place the pork loin roast into the center of the slow cooker insert. Arrange the halved baby potatoes around the pork roast to ensure they cook evenly in the juices.
   Look for The pork should sit flat and secure in the center.
   Tip Ensure the potatoes are uniform in size for consistent cooking.

The pork should be centered, and the potatoes should be nestled snugly around the roast. The slow cooker insert should be clean on the exterior to prevent burning any spills during the long cooking process.

Seasoning Phase

2. 2Season and add liquid
   Sprinkle the lemon pepper seasoning evenly over the top of the pork and the potatoes. In a small bowl or measuring cup, combine the chicken broth with the melted butter, then pour the mixture over the roast and potatoes.
   Look for The liquid should pool at the bottom of the cooker.
   Tip Whisk the butter and broth thoroughly before pouring to ensure even distribution.

The lemon pepper should be evenly distributed over the surface of the meat and potatoes. The butter and broth mixture should be poured in a way that it covers the base of the insert without washing off all the seasoning.

Cooking Phase

3. 3Cook and serve
   Cover the slow cooker and cook on low for 6 hours or until the pork reaches an internal temperature of 145°F (63°C). Remove the pork and let it rest for 10 minutes before slicing to keep it juicy.
   Look for The pork should be tender when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature at the thickest part of the loin.

The pork should be fork-tender and reach an internal temperature of 145°F (63°C). The potatoes should be soft enough to be easily pierced with a fork, indicating they have absorbed the liquid.

Common mistakes

Avoid overcooking the pork loin, as even with the liquid, lean meat can become dry if left on high heat for too long. Always aim for the low setting for a slower, more gentle cook.

Another common mistake is failing to trim excess fat if the loin has a thick fat cap, as this can make the cooking liquid excessively greasy.

Finally, ensure the lid is sealed properly during the entire cooking time to maintain the necessary moisture levels.

How to tell it’s done

The pork is perfectly cooked when a meat thermometer inserted into the thickest part of the loin reads 145°F (63°C). The meat should be firm but yield slightly to pressure.

It is crucial to let the meat rest for at least 10 minutes on a cutting board before slicing, as this allows the juices to redistribute throughout the roast, ensuring every slice remains moist and flavorful.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest