Slow Cooker Maple Dijon Pork Loin Step-by-step instructions

Before you start

Before starting, ensure the pork loin is completely thawed if it was previously frozen. Pat the meat dry with paper towels to ensure the seasonings adhere properly. Prepare the onions by slicing them into thin, even strips to help them soften into the sauce during the cooking time.

Measure out the maple Dijon sauce and have the dried thyme ready in a small ramekin. Clear your workspace and ensure your slow cooker is clean and ready for assembly, with the power cord positioned safely away from water sources or edges.

Instructions

Assembly of ingredients

1. 1Assemble the roast
   Place the raw boneless pork loin roast into the center of the slow cooker basin. Carefully tuck the sliced onions around the sides of the pork to ensure even cooking and flavor distribution during the braising process.
   Look for The pork should lay flat in the center of the slow cooker.
   Tip Ensure the pork is fully thawed before adding it to the slow cooker for safe and even cooking.

The pork loin is positioned in the slow cooker with onions tucked around it. Everything is ready for the seasoning phase. Check that the onions are distributed evenly to provide a base for the meat.

Seasoning the roast

2. 2Season and sauce
   Sprinkle the dried thyme evenly over the surface of the pork loin. Pour the maple Dijon sauce over the roast, ensuring that some of the sauce drizzles down the sides to coat the onions at the bottom of the slow cooker.
   Look for The sauce should coat the top and sides of the meat.
   Tip Using a measuring cup helps pour the sauce evenly across the entire length of the roast.

The thyme is sprinkled over the pork and the maple Dijon sauce is poured over the top. The aromatics are beginning to mingle with the sauce. Ensure no ingredients are spilled outside the basin.

Slow cooking process

3. 3Cook and serve
   Cover the slow cooker and cook on low for 6 hours until the meat reaches an internal temperature of 145°F (63°C). Remove the pork to a cutting board, let it rest for at least 10 minutes, then slice and serve with the warm onion-sauce mixture.
   Look for The pork is tender and pulls away easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Always verify the temperature with a meat thermometer to ensure the pork is fully cooked through.

The pork is tender, succulent, and infused with the maple Dijon glaze. The onions are soft and have created a flavorful liquid. The internal temperature is confirmed to be at least 145°F (63°C).

Common mistakes

A common mistake is cooking the pork loin for too long, which can lead to a dry texture despite the sauce. Always start checking for doneness around the 5-hour mark if your slow cooker runs hot.

Another error is failing to let the meat rest after cooking; slicing immediately causes the juices to run out, leaving the meat dry.

Ensure the onion slices are not too thick, as they need the full cooking time to become soft and translucent. Finally, do not lift the lid repeatedly, as this releases heat.

How to tell it’s done

The pork is perfectly done when it reaches an internal temperature of 145°F (63°C) at the thickest part of the roast. Use a digital meat thermometer inserted into the center to confirm this reading.

The meat should be firm but yield slightly to pressure, and it should slice cleanly without shredding apart. After reaching this temperature, remove it from the slow cooker and allow it to rest for at least 10 minutes before slicing to ensure the juices redistribute throughout the meat, keeping it tender.

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