Slow Cooker Apricot Dijon Pork Loin for an Easy Weeknight Dinner Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and dry. Remove the pork loin from the refrigerator about 20 minutes before cooking to help it come closer to room temperature, which promotes more even cooking.

Slice your onions into uniform half-moons so they cook at a consistent rate. Have your thyme and apricot Dijon sauce measured and ready to go so that assembling the dish takes only a few moments before you set the timer and walk away.

Instructions

Preparation

1. 1Prepare the slow cooker ingredients
   Place the boneless pork loin roast into the center of the slow cooker insert. Arrange the sliced onions around the base of the roast to ensure even flavor distribution during the cooking process.
   Look for The pork should be positioned flat at the bottom of the cooker.
   Tip Ensure the onions are distributed evenly to create a bed for the roast.

The pork loin should be nested securely in the slow cooker with the onions tucked around the sides. The base of the cooker should be well-lined with the onion slices to prevent direct contact with the bottom, which helps manage the heat and adds flavor to the sauce as it develops over the long cooking period.

Seasoning

2. 2Season and glaze
   Sprinkle the dried thyme evenly over the top of the pork loin. Pour the apricot Dijon sauce over the meat, using a spoon to spread it so the entire surface is coated.
   Look for The sauce should coat the top and sides of the pork roast.
   Tip Using a spoon helps to ensure the thick sauce adheres well to the meat.

The pork should be fully coated in the apricot Dijon sauce, with the thyme visible on the surface. The sauce should appear thick and slightly tacky, covering the top of the roast. Ensure no large clumps of thyme remain in one spot, but rather that it is distributed evenly across the top of the meat.

Cooking

3. 3Cook and serve
   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 it rest for at least 10 minutes before slicing and serving with the remaining pan sauce.
   Look for The meat should be tender and easily 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 for accuracy.

The meat is ready when it is tender and the sauce has reduced into a thick, glossy glaze around the roast.

The onions should be soft and translucent, having absorbed the savory juices from the pork and the tangy sweetness of the apricot sauce. Check the internal temperature to ensure it has reached 145°F (63°C).

Common mistakes

A common mistake is overcooking the pork loin, which can lead to a dry texture despite the slow cooker environment. Always use a thermometer to check for doneness rather than relying solely on time, as different slow cooker models can vary in heat intensity.

Another mistake is lifting the lid too frequently, which releases essential steam and heat, significantly increasing the cooking time and potentially resulting in unevenly cooked meat. Keep the lid closed until the final hour of cooking.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C) as measured by a meat thermometer inserted into the thickest part of the roast. The meat should feel firm yet yielding to the touch.

Once cooked, it is crucial to let the roast rest for at least 10 minutes on a cutting board. This allows the juices to redistribute throughout the muscle fibers, ensuring that every slice remains moist and tender when served.

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