Easy Slow Cooker Butternut Sage Pork Loin Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork loin in a hot skillet with a small amount of oil before placing it in the slow cooker. This extra step adds a rich, caramelized crust to the exterior of the meat that improves both the appearance and the complexity of the final dish. If you choose to do this, ensure the skillet is very hot and sear all sides quickly.

If you prefer a thicker sauce, you can remove the pork and squash after cooking, then whisk a small amount of cornstarch mixed with cold water into the remaining liquid in the slow cooker.

Turn the setting to high for a few minutes until the sauce thickens slightly. This provides a more luxurious consistency that coats the slices of pork beautifully when served on a warm plate.

Variations

• Apple and Pork Loin: Replace the butternut squash with peeled and sliced Granny Smith apples. The tartness of the apples pairs perfectly with the sage and pork, offering a sweeter and brighter flavor profile that is excellent for autumn dinners.
• Garlic and Herb Pork: Add three cloves of minced garlic and a sprig of fresh rosemary to the slow cooker along with the sage. These additions provide a more robust, savory depth that enhances the meatiness of the pork loin.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

Reheat

Reheat gently in a covered pan over low heat with a splash of broth until warmed through.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Keep the pork and squash in the refrigerator to maintain freshness and prevent bacterial growth.

Properly stored, the leftovers will keep for three to four days in the refrigerator. When reheating, ensure the pork is warmed gently so it does not become tough.

You can prepare the ingredients ahead of time by cubing the squash and storing it in a container in the refrigerator. The pork can also be trimmed and seasoned with sage a few hours before cooking. However, it is best to combine the ingredients and add the liquid only right before you are ready to turn on the slow cooker to maintain the best texture and flavor quality.

Serving ideas

Serve the pork loin slices alongside a generous portion of the tender, buttery squash. The pan juices from the slow cooker should be spooned over the meat just before serving to add extra moisture and flavor.

This dish pairs excellently with a side of steamed green beans or a crisp green salad to balance the richness of the pork and butter, creating a well-rounded and satisfying meal.

Presentation is simple but effective; arrange the slices in the center of a warm plate, overlapping them slightly, and spoon the squash around the edge. Garnish with a small pinch of fresh sage if desired for a pop of color.

Because the sauce is light and buttery, it complements the natural sweetness of the butternut squash, making it a crowd-pleasing option for family gatherings or casual dinners.

Frequently asked questions

Recipe card

Easy Slow Cooker Butternut Sage Pork Loin

Prep 10 minCook 4 hRest 10 minTotal 4 h 20 minServes 4

Ingredients

• 2 lb boneless pork loin roast
• 2 cups butternut squash cubes
• 1 tbsp fresh rubbed sage
• 4 tbsp unsalted butter, melted
• 1/2 cup vegetable broth

Instructions

1. Place the boneless pork loin roast into the center of the slow cooker insert. Arrange the butternut squash cubes evenly around the sides of the pork loin to ensure even cooking throughout the process.
2. Sprinkle the rubbed sage uniformly over the pork loin and the squash. Combine the melted butter and vegetable broth in a measuring cup, then pour this mixture evenly over the pork and squash in the slow cooker.
3. Cover and cook on low for 4 to 6 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove it from the cooker. Let the meat rest for at least 3 minutes before slicing and serving with the tender squash and pan juices.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

38 g

Carbohydrates

12 g

Fat

14 g

Fiber

2 g

Sugar

3 g

Sodium

450 mg

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