Slow Cooker Rosemary Dijon Pork Loin with Tender Potatoes Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker insert is clean and dry. Wash the baby potatoes thoroughly to remove any surface dirt, then pat them dry before cutting them into uniform halves.

If you prefer to trim any excess fat from the pork loin, do so now, but keep in mind that a small amount of fat can help keep the meat succulent during the long cooking process. Have all your measured ingredients, including the broth and mustard, ready on the counter to streamline the assembly process.

Instructions

Preparation

1. 1Assemble the ingredients
   Place the boneless pork loin into the base of the slow cooker. Arrange the halved baby potatoes around the sides of the pork to ensure they cook evenly in the liquid.
   Look for The pork fits snugly in the slow cooker insert.
   Tip Ensure the potatoes are cut to a uniform size to promote even cooking.

The pork loin is trimmed and ready, while the baby potatoes are washed and halved into uniform pieces. Ensure the slow cooker insert is clean and dry before you begin placing the meat and vegetables inside to start the slow braising process properly.

Sauce infusion

2. 2Prepare and add the sauce
   In a glass measuring cup, whisk together the chicken broth and Dijon mustard until smooth. Sprinkle the dried rosemary over the pork and potatoes, then pour the Dijon mixture over the top.
   Look for The Dijon is fully incorporated into the broth.
   Tip Use a warm broth to help the mustard dissolve more quickly.

The chicken broth and Dijon mustard are whisked together until perfectly smooth, then poured over the meat and potatoes. The dried rosemary is sprinkled evenly across the top, ensuring every piece of the pork and potato will be infused with the savory, herbal, and tangy flavors during the cooking cycle.

Cooking and resting

3. 3Cook and rest
   Cover the slow cooker 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 and let it rest for at least 3 minutes before slicing and serving with the potatoes and sauce.
   Look for The pork is tender and the potatoes are soft when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the meat is essential to keep the juices inside.

The pork has reached an internal temperature of 145°F (63°C) and the potatoes are tender. After resting for three minutes, the meat is juicy and ready to slice, while the sauce has thickened into a rich, glossy coating that ties the entire dish together beautifully.

Common mistakes

A common mistake is overcrowding the slow cooker, which can lead to uneven cooking and excess liquid accumulation. Ensure the pork is centered and the potatoes are distributed evenly around it.

Another error is checking the food too frequently; opening the lid releases trapped heat and steam, which significantly increases the cooking time.

Finally, avoid using high heat settings, as this can cause the pork to toughen quickly rather than braising slowly, resulting in a dry and chewy final texture.

How to tell it’s done

The pork is perfectly cooked when it reaches an internal temperature of 145°F (63°C) as measured by a meat thermometer inserted into the thickest part of the loin. At this temperature, the meat will be tender and safe to eat while retaining its moisture.

The potatoes should be fork-tender, meaning they offer no resistance when pierced. Remember to let the pork rest for at least 3 minutes before slicing to allow the internal juices to redistribute evenly throughout the meat.

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