Slow-Cooker Garlic Herb Butter Pork Loin Roast Tips, FAQ & printable recipe

Tips for success

To achieve a deeper flavor, you can sear the pork loin in a hot skillet with a little oil for 2-3 minutes per side before placing it in the slow cooker. While the recipe is designed as a dump-and-go method, this extra step adds a caramelized crust that enhances the final presentation and depth of the pan jus.

If you prefer a thicker sauce, you can remove the cooked vegetables and roast, then transfer the remaining pan juices to a saucepan.

Whisk in a teaspoon of cornstarch mixed with cold water and simmer for a few minutes until the sauce reaches your desired consistency. This creates a more restaurant-style gravy to serve over the sliced pork.

Variations

• Lemon Herb Pork: Add one tablespoon of fresh lemon zest to the garlic herb butter mixture. The bright citrus notes cut through the richness of the butter and pair exceptionally well with the white wine base.
• Spicy Garlic Pork: Incorporate one teaspoon of red pepper flakes into the butter mixture for a subtle heat. This variation provides a nice contrast to the savory herbs and tender pork.

Storage and make-ahead

Fridge

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

Freezer

Freeze the cooked pork in a freezer-safe container with some pan juices for up to 2 months.

Reheat

Gently reheat in the microwave or a covered pan with a splash of broth until warmed through.

Allow any leftover pork to cool to room temperature for no more than two hours before placing it in an airtight container. Keep the meat submerged in a little bit of the pan juices to prevent it from drying out in the refrigerator. Properly stored, the pork will remain flavorful for up to three days.

You can prepare the garlic herb butter up to two days in advance and keep it refrigerated in a sealed container.

On the day of cooking, simply let it sit at room temperature for 15 minutes to soften before applying it to the pork. This saves time during your meal preparation and allows the herb flavors to meld further.

Serving ideas

Serve the pork loin roast sliced into thick, uniform slabs on a warm platter. Surround the slices with the tender baby carrots and pearl onions that were cooked alongside the meat.

Drizzle a generous amount of the pan juices over the top of the slices just before serving to add extra moisture and a burst of savory flavor to every bite.

This roast pairs beautifully with simple sides that complement the garlic and herb profile. Consider serving it with garlic mashed potatoes, roasted seasonal vegetables, or a crisp green salad with a light vinaigrette.

The richness of the pork and the buttery sauce make it a hearty and satisfying main course for any Sunday dinner or special family occasion.

Frequently asked questions

Recipe card

Slow-Cooker Garlic Herb Butter Pork Loin Roast

Prep 15 minCook 5 h 30 minRest 10 minTotal 5 h 55 minServes 6

Ingredients

• 4 lb boneless pork loin roast, tied
• 1 lb baby carrots
• 1 lb pearl onions
• 1/2 cup softened butter
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 3/4 cup dry white wine
• 1/2 cup chicken broth

Instructions

1. In a small bowl, combine the softened butter with the minced garlic, chopped rosemary, and chopped thyme. Mix thoroughly until the herbs and garlic are evenly incorporated into the butter. Set this herb-infused mixture aside until the meat is ready to be prepared for the slow cooker.
2. Place the baby carrots and pearl onions into the bottom of the slow cooker to create a base. Place the tied pork loin roast on top of the vegetables. Slather the entire surface of the pork loin generously with the prepared garlic herb butter. Pour the white wine and chicken broth around the sides of the roast into the slow cooker, being careful not to wash the butter off the top of the meat.
3. Cover the slow cooker and cook on the LOW setting for 5.5 hours. Periodically baste the roast with the pan juices to keep the meat moist and flavorful. Once the time is up, use a meat thermometer to ensure the pork reaches an internal temperature of 145°F (63°C). Remove the pork to a cutting board, cover loosely with foil, and let it rest for at least 10 minutes before slicing into thick slabs. Serve with the vegetables and pan juices.

Contains: milk, sulfites

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

8 g

Fat

24 g

Fiber

2 g

Sugar

3 g

Sodium

450 mg

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