Slow Cooker Au Jus Pork Loin with Onions Tips, FAQ & printable recipe

Tips for success

For the most flavorful jus, use a good-quality beef broth and a trusted brand of au jus mix. If you prefer a thicker gravy, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water after cooking, then simmer the jus in a saucepan until thickened.

You can also add a splash of Worcestershire sauce or a sprig of fresh thyme for extra depth, though the video keeps it simple.

To get clean slices, use a very sharp carving knife and slice against the grain. If the pork is falling apart, it may be slightly overcooked but still delicious. Serve the pork loin with the onions spooned generously over the top, and pass the remaining jus at the table. The jus is also wonderful over mashed potatoes, rice, or egg noodles.

Variations

• Herbed Au Jus: Add 2 sprigs of fresh thyme and 1 sprig of rosemary to the slow cooker with the broth. Remove the herb stems before serving. The herbs infuse the jus with a gentle, aromatic flavor that pairs beautifully with the pork.
• Garlic and Shallot: Replace half of the onions with sliced shallots and add 4 smashed garlic cloves. The shallots bring a milder, sweeter onion flavor, while the garlic adds a savory note that deepens as it cooks.
• Spicy Au Jus: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño to the slow cooker along with the broth. The heat mellows during the long cooking, leaving a subtle warmth that cuts through the richness of the pork.
• Mushroom Au Jus: Add 8 oz sliced cremini mushrooms to the slow cooker with the onions. The mushrooms release their liquid and create an even richer jus. Serve the mushrooms over the pork for an extra savory bite.

Storage and make-ahead

Fridge

Store leftover pork and jus in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze cooked pork and jus in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat slices in the jus in a covered skillet over low heat, or in the oven at 325°F (165°C) until warmed through.

Store leftover pork loin and jus in an airtight container in the refrigerator for up to 4 days. The pork can be sliced or left in larger pieces.

The jus will solidify slightly when chilled; reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed. Leftovers should be cooled within 2 hours of cooking and refrigerated promptly.

This recipe is ideal for making ahead. The pork can be cooked a day or two in advance and stored in the refrigerator. Reheat slices in the jus in a covered skillet over low heat, or in the oven at 325°F (165°C) until warmed through.

The flavors continue to meld as it sits, making leftovers even more delicious. The cooked pork also freezes well for up to 3 months.

Serving ideas

Serve the pork loin sliced, with a generous spoonful of onions and jus over the top. The jus is the star, so make sure to offer extra at the table. Mashed potatoes, egg noodles, or crusty bread are perfect for soaking up every last drop. A simple green salad or steamed green beans round out the meal without overpowering the rich pork.

For a low-effort dinner, this pork loin pairs well with roasted vegetables or a crisp coleslaw. The onions from the slow cooker can be served as a side or stirred into the jus for a chunky sauce.

If there are leftovers, use them for sandwiches the next day—piled on a roll with a little of the jus for dipping. This is a recipe that keeps giving.

Frequently asked questions

Recipe card

Slow Cooker Au Jus Pork Loin with Onions

Prep 10 minCook 6 hRest 10 minTotal 6 h 20 minServes 6

Ingredients

• 3 lb boneless pork loin roast
• 2 medium yellow onions, thinly sliced
• 1 oz au jus mix (1 packet)
• 1 cup beef broth

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, sulfites

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

8 g

Fat

15 g

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