Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Rosemary Pork Loin and White Beans Tips, FAQ & printable recipe

Name: Slow Cooker Rosemary Pork Loin and White Beans
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 3 lb boneless pork loin roast; 2 cans (15 oz each) white beans, drained and rinsed; 2 tbsp garlic rosemary seasoning; 1 cup chicken broth

By Clara Weller · Oct 14, 2026

A slow-cooked boneless pork loin roast served with white beans on a white plate.

Prep: 10 min
Cook: 8 h
Total: 8 h 20 min
Serves: 6

Includes 10 min resting

Tips for success

For the most flavorful results, use a good-quality garlic rosemary seasoning blend. If making your own, combine 2 teaspoons dried rosemary, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the seasoning directly onto the pork before adding the beans for more intense flavor.

Let the pork come to room temperature for about 30 minutes before cooking, but never leave it out longer than that. This helps it cook more evenly. If you have time, searing the pork in a hot skillet before adding it to the slow cooker adds a deeper, caramelized flavor.

The white beans will absorb the cooking liquid and become creamy. If you prefer a thicker sauce, mash a few beans against the side of the slow cooker before serving. For a brighter finish, stir in a squeeze of lemon juice or a handful of chopped fresh parsley just before serving. The leftovers are even better the next day as the flavors meld. Store any remaining pork and beans in an airtight container in the refrigerator for up to 4 days.

Variations

Add vegetables: Stir in 2 cups of baby carrots or 3 sliced celery stalks along with the beans. The vegetables will soften and absorb the broth, adding sweetness and texture.
Use pork shoulder: For an even more tender, pull-apart texture, substitute pork shoulder or pork butt. Increase the cooking time to 10-12 hours on low, and shred the meat instead of slicing.
Make it spicy: Add 1/2 teaspoon of red pepper flakes or a minced jalapeño with the seasoning for a gentle heat. Serve with a dollop of sour cream to cool the palate.
Herb swap: Replace the garlic rosemary seasoning with a blend of dried thyme, sage, and garlic powder. The earthy herbs pair beautifully with pork and white beans.

Storage and make-ahead

Fridge: Store leftover pork and beans in an airtight container in the refrigerator for up to 4 days. Reheat gently with a little broth to keep the pork moist.
Freezer: Freeze the cooled pork and beans in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat with a splash of broth or water, stirring occasionally, until heated through.

Leftover pork and beans can be stored in an airtight container in the refrigerator for up to 4 days. The pork will continue to absorb flavor from the sauce, and the beans will soften further. To reheat, place the desired amount in a saucepan over medium heat, adding a splash of broth or water to loosen the sauce.

Stir occasionally until heated through. Alternatively, reheat in the microwave in 30-second bursts, stirring in between. Avoid overcooking the pork when reheating, as it can become dry. The dish also freezes well for up to 3 months.

This dish is perfect for meal prep. The entire recipe can be assembled the night before, with the pork, beans, seasoning, and broth layered in the slow cooker insert. Cover and refrigerate overnight, then place the insert in the slow cooker base and cook as directed in the morning.

The pork and beans can also be fully cooked, cooled, and stored in the refrigerator for up to 3 days before serving. Reheat gently on the stove or in the microwave. The flavors continue to develop, making it a great make-ahead dinner option.

Serving ideas

Serve the sliced pork loin over the white beans, spooning the savory cooking liquid over the top. A side of crusty bread is ideal for soaking up the delicious sauce. A simple green salad with a lemon vinaigrette balances the richness of the pork and beans.

Steamed greens like spinach or kale also work well. For a fuller meal, add roasted potatoes or a grain like rice or farro. The dish is hearty enough to stand alone, but these sides make it a complete feast.

For a more elegant presentation, arrange the pork slices on a platter and spoon the beans around them. Garnish with fresh rosemary sprigs or chopped parsley if desired. The leftovers are excellent in sandwiches or wraps, with the beans mashed and spread like a spread. This dish is also great for entertaining, as it can be made ahead and kept warm in the slow cooker on the warm setting. Just be careful not to overcook the pork.

Frequently asked questions

Can this recipe be made with pork tenderloin?

Pork tenderloin is leaner and cooks faster, so it can dry out in the slow cooker. If using pork tenderloin, reduce the cooking time to about 4-5 hours on low and check for doneness at 145°F (63°C). The texture will be less forgiving than a loin roast.

Why is the pork dry after cooking?

Overcooking is the most common reason. Pork loin is lean and can become dry if cooked too long or on high heat. Use the low setting and check the internal temperature early. Remove the pork from the slow cooker as soon as it reaches 145°F (63°C) and let it rest before slicing.

Can this be cooked on high instead of low?

Yes, you can cook on high for 4-5 hours, but the texture may be slightly less tender. The low setting gives the collagen more time to break down, resulting in a more succulent roast. If you need to use high, start checking the temperature at 4 hours.

Can the white beans be swapped for another bean?

Absolutely. Cannellini, great northern, navy, or even chickpeas work well. The key is to use beans that hold their shape during the long cooking time. Avoid very small beans like black beans, which may become mushy.

What can be used instead of chicken broth?

Vegetable broth, beef broth, or even water with a pinch of salt and pepper can replace the chicken broth. The broth adds flavor and moisture, so choose one that you enjoy. For a richer flavor, use a combination of broth and a splash of white wine.

Recipe card

Slow Cooker Rosemary Pork Loin and White Beans

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

3 lb boneless pork loin roast
2 cans (15 oz each) white beans, drained and rinsed
2 tbsp garlic rosemary seasoning
1 cup chicken broth

Instructions

Place the pork loin roast in the slow cooker insert, pressing it gently into the bottom. Spoon the white beans around and over the pork. Sprinkle the garlic rosemary seasoning evenly over the pork and beans. Pour the chicken broth over everything.
Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the pork is fork-tender and reaches an internal temperature of 145°F (63°C) when checked with an instant-read thermometer inserted into the thickest part of the roast. Let the pork rest in the slow cooker for 10 minutes before slicing.
Transfer the pork to a cutting board and let rest at least 3 minutes. Slice the roast against the grain into 1/2-inch thick slices. Serve the sliced pork over the white beans, spooning some of the cooking liquid over the top.

Estimated nutrition per serving

Calories: 420
Protein: 48 g
Carbohydrates: 24 g
Fat: 14 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.