Slow Cooker Au Jus Pork Loin with Onions Step-by-step instructions

Before you start

Before you start, pat the pork loin dry with paper towels. This helps the seasoning adhere and promotes better browning if you choose to sear it first. Slice the onions into thin half-moons so they cook evenly. Measure the beef broth and have the au jus mix ready.

The slow cooker insert should be clean and dry. No need to preheat the slow cooker; it will heat gradually. If you have time, searing the roast in a hot skillet for 2 minutes per side adds extra flavor, but it is not required.

Instructions

Layer, Season, and Pour

1. 1Layer the Pork and Onions
   Place the boneless pork loin roast in the center of the slow cooker insert. Tuck the sliced onions along both sides and over the top of the roast, covering it as evenly as possible. The onions will create a bed and a blanket as they cook down.
   Look for The roast sits centered with onions piled around and on top.
   Tip If the roast is very long, trim it to fit the slow cooker without bending.
2. 2Sprinkle the Au Jus Mix
   Sprinkle the au jus mix evenly over the pork and onions. Try to cover the exposed surfaces of the meat and the onions so the seasoning distributes as it cooks. No need to rub it in; the moisture from the broth and onions will dissolve it.
   Look for The dry mix forms a light coating over the roast and onions.
   Tip For even coverage, use your fingers or a small spoon to scatter the mix.
3. 3Pour the Broth
   Pour the beef broth around the edges of the slow cooker, not directly over the au jus mix, so the seasoning stays on the meat. The broth will pool at the bottom and create the au jus as it mingles with the onions and seasonings.
   Look for The broth settles around the roast, not covering it completely.
   Tip If you prefer more jus, add another 1/2 cup of broth, but keep the roast above the liquid.

The slow cooker holds the pork loin centered, with onions tucked around and piled on top. The au jus mix forms a light, even coating over the meat and onions. The beef broth pools at the bottom, not covering the roast. The scene looks simple and tidy, with the onions providing a bright contrast to the pale pork. Everything is ready for the lid to go on.

Slow Cook and Rest

4. 4Cook on Low
   Cover the slow cooker and cook on low for 6 to 8 hours, until the pork is fork-tender and registers at least 145°F (63°C) in the thickest part. The onions will soften into the jus and the meat will become very tender. Let it rest for 3 minutes before slicing.
   Look for The pork is easily pierced with a fork and the onions are translucent.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid during the first 5 hours to keep the heat steady.
5. 5Rest the Roast
   When the pork is done, turn off the slow cooker and transfer the roast to a cutting board. Let it rest for at least 3 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping every slice moist.
   Look for The roast rests on the board, lightly covered with foil to keep warm.
   Tip A 10-minute rest is even better for a large roast; the temperature will rise about 5°F during rest.

After 6 to 8 hours on low, the kitchen smells richly of roasted pork and onions. The meat is visibly tender, and the onions have collapsed into a soft, golden mass. The jus is a deep brown, savory liquid. The roast has rested for at least 3 minutes, and the internal temperature holds at or above 145°F (63°C). The meat is ready to slice.

Slice and Serve

6. 6Slice and Serve
   Slice the pork loin against the grain into 1/2-inch thick slices. Arrange the slices on a serving platter and spoon the onions and au jus from the slow cooker over the top. Serve immediately with extra jus on the side.
   Look for Slices are tender and moist, with onions and jus spooned over.
   Tip Use a sharp carving knife for clean slices without shredding the meat.

The sliced pork loin lies on a serving platter, each piece moist and tender with a hint of pink gone. The onions and au jus are spooned over the top, creating a glossy, savory coating.

The jus pools around the slices, inviting a spoonful over mashed potatoes or crusty bread. The dish looks comforting and homey, exactly what a slow cooker dinner should be.

Common mistakes

One common mistake is using a pork tenderloin instead of a loin roast; tenderloin will dry out quickly. Another is adding too much broth, which can dilute the flavor and make the jus watery. Keep the liquid level below the top of the roast.

Skipping the rest time is also a mistake; slicing too soon lets the juices run out. Finally, avoid opening the slow cooker lid repeatedly, as this releases heat and extends the cooking time.

How to tell it’s done

The pork loin is done when it reaches an internal temperature of at least 145°F (63°C) in the thickest part, measured with an instant-read thermometer. The meat should be fork-tender and easily pull apart, but still sliceable.

Because the slow cooker cooks low and slow, the meat will be very juicy. After resting, the temperature may rise another 5 to 10 degrees. If the pork is not yet fork-tender, continue cooking in 30-minute increments until it is.

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