Slow-cooker Honey Garlic Pork Loin
Prep Time: 15 minutes
Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH
Servings: 6–8
Ingredients
- 3–4 lb boneless pork loin roast
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 4–5 small shallots, peeled and halved
- ½ cup chicken broth
- ⅓ cup honey
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 tablespoons butter
- Fresh rosemary, for garnish
Instructions
- Pat the pork loin dry with paper towels. Season it evenly on all sides with salt, black pepper, garlic powder, and smoked paprika.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork loin and sear for about 2–3 minutes on each side, or until the outside develops a deep golden-brown crust.
- Arrange the shallots and half of the minced garlic in the bottom of the slow cooker. Place the browned pork loin directly on top.
- In a medium bowl, whisk together the chicken broth, honey, soy sauce, brown sugar, Worcestershire sauce, Dijon mustard, apple cider vinegar, thyme, rosemary, and remaining minced garlic.
- Pour the honey garlic mixture over and around the pork loin. Add the butter around the roast so it melts into the sauce while cooking.
- Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 3–4 hours, checking for doneness toward the earlier end of the cooking range. The pork should reach an internal temperature of at least 145°F (63°C). Avoid overcooking, as pork loin is relatively lean and can become dry.
- Carefully remove the cooked pork from the slow cooker and transfer it to a cutting board. Let it rest for about 10 minutes before slicing so the juices can redistribute throughout the meat.
- For a richer and more concentrated sauce, pour about 2 cups of the cooking liquid into a saucepan. Bring it to a gentle simmer and cook for 5–8 minutes, stirring occasionally, until slightly reduced and glossy.
- Slice the rested pork loin and arrange it on a serving platter. Spoon plenty of the warm honey garlic sauce over the slices and add the tender slow-cooked shallots and garlic.
- Garnish with fresh rosemary and serve warm.
Tips
Choose a pork loin roast rather than pork tenderloin for this recipe. Pork tenderloin is much smaller and cooks considerably faster, so it isn’t a direct substitute using the same cooking time.
Searing the pork before placing it in the slow cooker adds extra flavor and gives the roast a beautiful browned exterior.
For an even stickier, caramelized finish, brush the cooked pork generously with the reduced honey garlic sauce and place it under the broiler for 2–3 minutes. Watch it closely because the honey and brown sugar can caramelize quickly.
Allowing the pork to rest before slicing is also important. Cutting into it immediately can cause more of its juices to escape.
Storage
Store leftover pork loin in an airtight container in the refrigerator for up to 3–4 days. Keep some of the honey garlic cooking sauce with the sliced pork to help it stay moist.
When reheating, warm the pork gently with a spoonful or two of sauce rather than heating it at a very high temperature. This helps prevent the lean meat from drying out.
For longer storage, freeze the cooled pork with some of its sauce in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
