Crock Pot Pork Loin with Gravy

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May 30, 2016 By Aunt Lou

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Are you ready for an incredibly easy recipe that is beyond delicious? Then this Crock Pot Pork Loin with Gravy is going to knock your socks off!

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Table of Contents

How to Make Pork Loin with Gravy in a Slow Cooker

Aunt Lou here.

So two and a half years ago I shared a recipe with you guys. It is a recipe that I STILL talk about at least once or twice a month when someone asks me about cooking with my slow cookers. What is this recipe? Slow Cooker Steak with Gravy. It is so simple, yet ah-mazing! It is the first recipe that I recommend to people when they tell me they are starting out with their crock pot, but don’t know what to make or really how to use it.
Fast forward to our vacation, I had a pork loin and decided to bring it along with us to make something up while we were gone. I wasn’t quite sure what I wanted to do with it. Then it hit me! I could take my all-time favorite recipe and adjust it to make with my pork loin! So, I give you Crock Pot Pork Loin with Gravy!

Crock Pot Pork Loin with Gravy Notes:

This Crock Pot Pork Loin with Gravy recipe adapted from Gooseberry Patch’s Speedy Slow Cooker Recipes is ah-mazing!
Pork loin is generally not a super tender cut of meat, so cooking it on low is optimal. It was literally falling apart with just a fork after 5 hours for me. I would recommend cooking it on low instead of high so you can let your crock pot work its magic and make it fall apart tender.
I used my2.5-quart crock potfor this yummy Crock Pot Pork Loin with Gravy recipe. It was the perfect size!
Check outour favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryersin our Amazon Influencer Shop.
We now have an Instant Pot Version of this recipe too!
If you need more servings, you can double or even triple this recipe. You will, however, need to adjust your cooking time and use a larger crock pot. You can use a meat thermometer to know if your meat is done to help with adjusting your cooking time.
As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline and shouldalways be tested first in your own slow cooker and time adjusted as needed.

Are you ready for an incredibly easy recipe that is beyond delicious? Then this Crock Pot Pork Loin with Gravy is going to knock your socks off!

4.97 from 255 votes

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Course: Main

Cuisine: American

Keyword: crock pot pork loin with gravy, pork loin with gravy

Prep Time: 2 minutes minutes

Cook Time: 5 hours hours

Total Time: 5 hours hours 2 minutes minutes

Servings: 4 -6 servings

Calories: 196kcal

Author: Aunt Lou

Ingredients

1.5 lb pork loin
10.75 oz cream of mushroom soup
1 pork roast gravy mix packet sizes can vary with different brands
1/2 cup water

Instructions

Place your pork loin in your 2.5-quart crock pot (I used this one.)
Spoon your soup over your pork loin
Sprinkle your gravy mix evenly over everything
Pour your water over the top of everything
Cover and cook on low for 5-6 hours
Remove your pork loin from your crock pot, place in a serving dish, give your gravy a good stir and pour over your pork loin in your serving dish

Video

Notes

This Crock Pot Pork Loin with Gravy recipe adapted from Gooseberry Patch’s Speedy Slow Cooker Recipes is ah-mazing!
Pork loin is generally not a super tender cut of meat, so cooking it on low is optimal. It was literally falling apart with just a fork after 5 hours for me. I would recommend cooking it on low instead of high so you can let your crock pot work its magic and make it fall apart tender.
I used my2.5-quart crock potfor this yummy Crock Pot Pork Loin with Gravy recipe. It was the perfect size!
Check outour favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryersin our Amazon Influencer Shop.
We now have an Instant Pot Version of this recipe too!
If you need more servings, you can double or even triple this recipe. You will, however, need to adjust your cooking time and use a larger crock pot. You can use a meat thermometer to know if your meat is done to help with adjusting your cooking time.
As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline and shouldalways be tested first in your own slow cooker and time adjusted as needed.

Nutrition

Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!

We recommend serving this recipe with these dishes:

Crock Pot Corn Pudding
Creamy Garlic Potato Packets
Crock Pot Sweet Tangy Carrots

If you enjoyed this recipe, you might also enjoy:

Crock Pot Pork Tenderloin
Rosemary Garlic Crock Pot Pork Loin
Slow Cooker Cranberry Pork Loin

Author
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Aunt Lou

I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.

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Reader Interactions

Comments

Chris says
April 16, 2017 at 5:10 pm

my pork loin was super dried out within 3.5 hrs. what am I doing wrong?
- Aunt Lou says
  May 3, 2017 at 3:39 pm
  
  Hi Chris!
  It sounds like your slow cooker may cook hotter than the one I used. Next time, watch it very closely and use a meat thermometer around the 2 hour mark (unless it seems be close to done earlier than that). As soon as the meat thermometer says the center has reached the safe temp, turn off your slow cooker, remove the insert and serve. That should help it to be juicy and not dried out. Enjoy!
  Aunt Lou
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Karen Fon says
April 16, 2017 at 3:06 pm

I doubled the gravy. I used Cream of Mushroom and Cream of Celery soups. I also took someone’s tip to slice up an onion and add it. Absolutely amazing!!! Everyone chowed down like little piggies! SO GOOD!!
- Aunt Lou says
  April 18, 2017 at 12:50 pm
  
  Hi Karen!
  Awesome! I love it when our readers let us know that they enjoyed a recipe!
  Aunt Lou
JD says
April 11, 2017 at 9:18 am

Might there be a healthier option to the packet of gravy mix? Has anyone tried jarred gravy?
Thanks!!!
Trisha says
April 3, 2017 at 3:52 pm

If I want to make a 10-lb. pork roast, how long would I have to cook it?
Thanks
- Aunt Lou says
  April 4, 2017 at 4:35 pm
  
  Hi Trisha!
  I haven’t tried this with a 10 lb pork roast yet. I bet it will be delicious! You will want to use a large slow cooker and increase the cooking time to probably around 8 hours. However, the first time you try this, make sure you can watch it closely and have your meat thermometer ready. That way you can make sure it reaches the correct internal temperature, but not overcook it. Enjoy!
  Aunt Lou
Gen says
April 3, 2017 at 9:05 am

Would it be alright to add carrots and potatoes on top and around the roast??
- Gen says
  April 3, 2017 at 9:19 am
  
  Sorry, I see this was already answered! Trying this recipe today!
- Aunt Lou says
  April 3, 2017 at 9:45 am
  
  No worries Gen! I hope you enjoy this as much we do!
  Aunt Lou
Mimi Underwood says
April 2, 2017 at 2:40 pm

I only have a 7 qt pot. Rather large! Do you know if the pork will cook the same if I use that pot?
- Aunt Lou says
  April 4, 2017 at 4:33 pm
  
  Hi Mimi!
  I’m not sure how this will cook in a 7 quart slow cooker. One of the reasons I like putting this in a smaller slow cooker is because the gravy stays up around the meat as it cooks. Maybe you try it with a larger piece of meat? If you give it a try, let me know how it goes! I hope you enjoy it as much as we do!
  Aunt Lou
Kate Stack says
March 30, 2017 at 12:14 pm

What would the cook time be for a frozen pork loin? Would it be better to just defrost it and make another day?
- Aunt Lou says
  March 30, 2017 at 12:19 pm
  
  Hi Kate!
  I would defrost it first. There is some debate about whether cooking food from frozen gets it to the “safe” temperature fast enough and evenly throughout frozen meat, so I always go with better safe than sorry. I hope you enjoy this as much as we do!
  Aunt Lou
Tonya Chavez says
March 23, 2017 at 7:42 pm

My husband is very picky what he eats!! I found this recipe and with my fingers crossed cooked it… My husband loved it!!!!!! Thanks for sharing!!
- Cris says
  March 28, 2017 at 7:21 pm
  
  So glad to hear it Tonya!
MrsB says
March 21, 2017 at 4:43 pm

Made this for a quick, savory and cozy Monday night meal! It produced all of the above. The kids and hubby loved it, no leftovers and requests to make it again!!! Thank you!
- MrsB says
  March 21, 2017 at 4:46 pm
  
  Forgot to add: I used the heart healthy cream of mushroom and low sodium gravy packet, added some baby carrots that cooked down and filled with flavor. Served over whole wheat egg noodles (yes, they have them!!!)…. hubby asked if next time I can add some more mushrooms, so many variations you could do with this!!!
- Aunt Lou says
  March 22, 2017 at 11:34 am
  
  Hi Mrs B!
  I’m so glad your family enjoyed it as much as we did! I love how you can make this recipe your own too!
  Aunt Lou
Jamie says
March 20, 2017 at 11:36 am

This recipe looks amazing and trying it tonight, however I am stumped on wondering what sides would go best with this dish?
- Aunt Lou says
  March 22, 2017 at 11:57 am
  
  Hi Jamie!
  I’m sorry I didn’t get back to you sooner! We usually have it with a couple of simple veggie sides and some rolls or crusty bread. What did you end up having with it?
  Aunt Lou
Jenny says
March 16, 2017 at 3:46 pm
See Also
The Best Delicious and Easy Dip Recipes Everyone Will Love!

What else can you substitute for the packet of gravy?
Cherece says
March 16, 2017 at 3:13 pm

This is recipe is easy and delicious. Last time I made it with golden mushroom soup which made it even better.
- Aunt Lou says
  March 18, 2017 at 4:03 pm
  
  Hi Cherece!
  That sounds yummy! Thanks for the suggestion!
  Aunt Lou
Gayle says
March 11, 2017 at 3:48 pm

Can you add potatoes and carrots to this?
- Aunt Lou says
  March 18, 2017 at 4:02 pm
  
  Hi Gayle!
  I haven’t tried that yet, but if you do, let me know what you think! Enjoy!
  Aunt Lou
- Jerry S says
  March 29, 2017 at 8:16 pm
  
  I made this recipe with potatoes and carrots it turn out absolutely delicious!!! Great recipe!!
- Aunt Lou says
  March 30, 2017 at 12:17 pm
  
  Hi Jerry!
  Awesome! Thanks so much for letting us know how it turned out! I’m so glad you enjoyed this recipe! It always makes me smile when someone loves a recipe I share!
  Aunt Lou
Jaimee says
February 26, 2017 at 10:32 pm

If my pork weight is about 4 lbs how long should I cook it?
- Cris says
  February 26, 2017 at 11:35 pm
  
  Hi Jaimee!
  If you are using a 4lb roast, you will likely want to use a 4 quart or bigger slow cooker and it will likely cook around the same time. It may take a little bit longer 6-7 hours. Just keep your eye on it and cook until it is fork tender. Enjoy!
Jose D. says
February 26, 2017 at 10:03 pm

Easy does not even begin to describe how to make this for dinner. Seriously, I had to go grocery shopping, clean the bathrooms, and finish the laundry while my wife was taking the kids to get stuff for several school projects. By the time I got home, I had barely enough time to get this going. Or so I thought. Literally 10 minutes to get set in the crock pot. That’s it. Five hours later, I got everything done around the house and even exercised for 45 minutes. It was great to have this delicious dinner waiting for all of us once we had settled down to eat. I also added a cup and a half of chopped celery, onions, peppers, and garlic. Oh my gosh that gravy came out soooo good! Thanks for posting your recipe! Going into my bookmarks for good!
- Jose D. says
  February 26, 2017 at 10:05 pm
  
  Oh by the way, I also used a pork tenderloin. Super juicy and tender!
- Cris says
  February 26, 2017 at 11:30 pm
  
  So glad you enjoyed it Jose!
Renee says
February 23, 2017 at 4:50 pm

The written recipe instructions call for 2.4 Oz pork gravy mix. In the video, Mikey only uses one packet of mix, but the packets I found are 0.87 Oz each. Should I use three packets?
Also, what happens if you use pork tenderloin?
- Cris says
  February 23, 2017 at 4:57 pm
  
  Hi Renee!
  Just use one packet. We have found that pork gravy packets range greatly in ounces, however, this just needs the flavor from one.
  If you use tenderloin the cooking time may be a little less and the roast will be more tender. Hope that helps!
- Rikki says
  February 27, 2017 at 10:23 am
  
  I am using a 3 and a half lb pork loin, how many packets of gravy and how much water should I use? Thank you
- Rikki says
  February 27, 2017 at 10:25 am
  
  Also the packets I found are 0.87 ounces
- Cris says
  February 27, 2017 at 10:35 am
  
  As for the gravy packets we have found a wide range of weights. We have made it with all different kinds and it has turned out great. If you are going to double our recipe, just use two packets with your 3.5 lb loin. Enjoy!
- Cris says
  February 27, 2017 at 10:29 am
  
  Hi Rikki-
  I would just double the recipe and use a 4 quart or larger slow cooker. Cooking times should stay similar. It may take a little longer just keep your eye on it. Enjoy!
- Dave says
  April 22, 2017 at 2:50 pm
  
  I am so glad you asked about the tenderloin!! 🙂 I am going to try it tonight and was hoping to find an answer.
Michelle says
June 21, 2016 at 12:37 pm

I am about to make this recipe today. Question though…is the gravy mix from the packet and if so, is that mix up as the instructions state or do I just put the dry mix in?
- Aunt Lou says
  June 21, 2016 at 5:02 pm
  
  Hi Michelle!
  It is the gravy mix in the packet. You use the dry mix as it comes in the packet. Enjoy!
  Aunt Lou
- Michelle says
  June 22, 2016 at 12:49 pm
  
  Thanks! I figured once I reread it. It was AWESOME! Made this for my husband’s birthday. We absolutely loved it. This is a keeper for us so thank you for sharing!
- sam says
  March 2, 2017 at 9:27 am
  
  can i use brown gavy packet and not pork gravy
- Cris says
  March 4, 2017 at 11:56 pm
  
  Hi Sam!
  Brown Gravy will work as well. Enjoy!
Shannon says
June 8, 2016 at 6:56 pm

We had this for dinner. It was super simple to throw together before work, and it tasted delicious! Thanks for another great recipe!
- Aunt Lou says
  June 8, 2016 at 10:42 pm
  
  Hi Shannon!
  You are quite welcome! Thanks for letting us know you enjoyed it!
  Aunt Lou
Richard says
June 3, 2016 at 6:33 pm

Tried it with a Boston butt because it was on sale and it turned out great. It smelled wonderful when I got home. I ate entirely too much the first night. My wife said it must be on the repeat list since I rarely repeat recipes. I did add some onions but other than that I followed the recipe.
- Aunt Lou says
  June 6, 2016 at 12:20 pm
  
  Hi Richard!
  I’m so glad it turned out so well for you! We absolutely loved it with a pork loin. Thanks for sharing. We love hearing when our readers enjoy a recipe!
  Aunt Lou
Dottie Hashizumi says
June 2, 2016 at 11:42 am

In the one picture (close-up on recipe site) it looks like the loin was browned. Did you brown it before or did your slow cooker make those luscious dark brown areas ? Love your recipes and thank you for them.
Dottie
- Aunt Lou says
  June 2, 2016 at 12:22 pm
  
  Hi Dottie!
  We love hearing when a reader loves our recipes! I actually did not brown the loin. That is all the crock pot and the gravy mix doing their magic! 🙂 Enjoy!
  Aunt Lou
Margaret Casey says
June 2, 2016 at 9:46 am

I can not eat mushrooms , allergy what can you use instead
- Aunt Lou says
  June 2, 2016 at 12:20 pm
  
  Hi Margaret!
  I have not tried it, but you could try it with cream of chicken soup. Let me know how it turns out! Enjoy!
  Aunt Lou
- Phylis says
  June 25, 2016 at 11:36 pm
  
  Cream of celery or creamy onion both are great
- Cassidy says
  March 10, 2017 at 4:08 pm
  
  Cream of broccoli worked really well for me.
- marianne says
  April 23, 2017 at 7:49 pm
  
  How did it turn out?? All I have in the house is cream of chicken mushroom soup, and was going to add minced garlic
- marianne says
  April 23, 2017 at 7:57 pm
  
  All I have in the house is cream of chicken mushroom soup. How would that be? Has anyone tried it? Also thinking of adding minced garlic, an onion and perhaps a dash of red cooking wine
- Jenny says
  March 16, 2017 at 3:37 pm
  
  How about a creamy chicken soup or even creamy celery soup
Julie Wetzel says
June 1, 2016 at 5:20 pm

Made this for supper tonight. I ate more than humanly possible.
It is delicious, tender and rich.
Thank you.
- Aunt Lou says
  June 1, 2016 at 5:32 pm
  
  Hi Julie!
  You sound like my Michael! I’m so glad you enjoyed it!
  Aunt Lou
Linda says
May 30, 2016 at 8:46 pm

This must be delicious and I love the simple ingredient list! Yummy!!!
Thanks for sharing.
Wishes for tasty dishes,
Linda
- Aunt Lou says
  May 31, 2016 at 12:26 pm
  
  Hi Linda!
  It really is! I love simple dishes that have amazing flavor! Enjoy!
  Aunt Lou

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[…] Gravy. Then while we were on vacation, I decided to try it out with pork…and we loved this Crock Pot Pork Loin with Gravy. You guys seemed to like the recipes as well, so it was only natural that we give Crock Pot Chicken […]
[…] Crock Pot Pork Loin with Gravyis a new family favorite at Aunt Lou’s house. She adapted her steak recipe to a pork dish […]

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Crock Pot Pork Loin with Gravy - Recipes That Crock! (2024)

FAQs

Does the pork roast need to be covered in liquid in crock pot? ›

Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that.

Learn More ›

Does pork loin get more tender the longer you cook it? ›

At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook. Use a meat thermometer to be sure.

Know More ›

What is the secret to tender pork loin? ›

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

Know More ›

How do you keep pork loin from drying out in a crock pot? ›

Yes, it's generally recommended to add some liquid when cooking pork in a slow cooker to prevent it from drying out and to help distribute flavors. You can use broth, wine, barbecue sauce, or even just water depending on the recipe you're following.

Get More Info ›

What is the best liquid to cook pulled pork in? ›

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Discover More ›

What liquid should I cook pork in? ›

Water: A cup of water helps the pork tenderloin stay moist during cooking. Wine: Red wine lends complexity and enhances the flavor. Soy sauce: Soy sauce adds savory flavor.

Read The Full Story ›

What is the best cooking method for loin? ›

CG: Roasting is the most natural way to cook a pork loin, and it's the easiest and the quickest to get into the oven. I like to sear the outside and then roast it, or you can just roast it as is. The indirect method of cooking preserves pork loin's inherent juiciness and tenderness.

Discover More ›

What spice goes well with pork? ›

Some of my favorite herbs, spices, and seasonings to use as a pork chop seasoning are cumin, garlic, paprika, and chili powder. Some others that go well with pork are sage, rosemary, cayenne, thyme, and coriander. Brown sugar and clove are a great way to add in some sweetness.

Read The Full Story ›

What are good pork seasonings? ›

Ingredients in pork rub

Paprika – The recipe calls for smoked paprika, ideally. ...
Onion and garlic powder – Sub: Double up on either if you are missing one. ...
Oregano – Sub: 1 tsp mixed herb, or 1/2 tsp thyme or rosemary.
Mustard powder – Sub: 1/4 tsp extra onion or garlic powder.
Cumin – Sub: Coriander powder.

More items...

Aug 18, 2021

How do Chinese make pork so tender? ›

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

What spices tenderize pork? ›

Brine the pork.

Brining involves soaking your meat in salt water to increase the tenderness and moistness of the final dish. Brines always contain salt and water, but can also include other ingredients for added flavor like apple cider, brown sugar, rosemary, and thyme.

Can you over cook a pork loin in the crockpot? ›

It is best to cook this lean cut of meat on low and slow rather than on high. The high setting can cook it too fast and tends to boil it. Pork loin roast can be overcooked and will become dried out, even in the crock pot.

See Details ›

What is the difference between pork loin and pork tenderloin? ›

The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.

Learn More Now ›

Do you put pork loin fat side up or down in crock pot? ›

Worgul recommends placing the pork in the slow-cooker fat side up. The fat will render thoroughly during the cooking process and by placing the meat fat side up, it makes it much easier to remove excess fat before serving. "The cooker will be nearly filled with fat and liquid after hours of cooking.

Does meat in crock pot need to be covered with liquid? ›

Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.

Crock Pot Pork Loin with Gravy - Recipes That Crock! (2024)