Slow Cooker Garlic Herb Pork Loin with Baby Potatoes

Description

Slow Cooker Garlic Herb Pork Loin with Baby Potatoes is an easy, comforting one-pot dinner featuring tender pork loin surrounded by buttery baby potatoes, garlic, rosemary, thyme, and savory herbs. The pork slowly cooks until juicy and flavorful while the potatoes absorb the delicious garlic and herb juices. It is a simple family-friendly meal that looks impressive but requires very little hands-on preparation.
The combination of tender pork, golden potatoes, fresh herbs, and a flavorful cooking broth makes this recipe perfect for busy weeknights, Sunday dinner, or a cozy weekend meal. The pork can be sliced and served alongside the potatoes with the flavorful juices spooned over the top.

Ingredients For the Pork

2½–3 pounds boneless pork loin roast
1 tablespoon olive oil
1½ teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried rosemary

For the Potatoes

1½ pounds baby Yukon Gold or yellow potatoes
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried Italian seasoning

For the Garlic Herb Cooking Sauce

5 cloves garlic, minced
1 cup low-sodium chicken broth
2 tablespoons unsalted butter, melted
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
3–4 sprigs fresh rosemary
4–5 sprigs fresh thyme
½ teaspoon red pepper flakes, optional

Step-by-Step Instructions

1. Pat the pork loin dry with paper towels. This helps the seasoning adhere properly and improves the overall texture of the finished roast.
2. In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary. Rub the seasoning mixture evenly over every side of the pork loin.
3. Heat olive oil in a large skillet over medium-high heat. Sear the pork loin for about 2–3 minutes on each side until nicely browned. This step is optional, but it adds a deeper roasted flavor and gives the pork a more attractive exterior.
4. Wash the baby potatoes thoroughly. If they are larger than bite-size, cut them in half so they cook evenly.
5. Place the potatoes in the bottom of the slow cooker. Drizzle them with olive oil and season with salt, black pepper, and Italian seasoning. Toss gently to coat.
6. Place the seasoned pork loin directly on top of the potatoes.
7. In a bowl, whisk together minced garlic, chicken broth, melted butter, Dijon mustard, Worcestershire sauce, lemon juice, and optional red pepper flakes.
8. Pour the garlic herb mixture around the pork. Add the fresh rosemary and thyme around the roast and potatoes.
9. Cover the slow cooker and cook on LOW for approximately 4–5 hours, or until the thickest part of the pork reaches at least 145°F (63°C). Cooking time can vary depending on the size and shape of the pork loin and your slow cooker.
10. Once the pork reaches the safe temperature, carefully remove it from the slow cooker and place it on a cutting board. Let it rest for 10–15 minutes before slicing.
11. Check the potatoes with a fork. They should be tender enough to pierce easily. If needed, continue cooking them briefly until they reach your preferred tenderness.
12. Slice the rested pork loin against the grain into even portions. Arrange the slices on a serving platter with the baby potatoes.
13. Spoon some of the flavorful garlic herb cooking juices over the pork and potatoes. Garnish with fresh rosemary, thyme, and chopped parsley if desired.

Tips & Notes

Do not confuse pork loin with pork shoulder. Pork loin is leaner and should not be cooked for extremely long periods because it can become dry. Use a meat thermometer for the best results.
Searing the pork before slow cooking is optional, but it adds excellent flavor. If you are short on time, you can skip this step and place the seasoned pork directly into the slow cooker.
Baby Yukon Gold potatoes are especially good for this recipe because they have a creamy texture and hold their shape well during cooking. Baby red potatoes also work beautifully.
Avoid cutting the pork loin into small pieces before cooking. Keeping it whole helps retain moisture and makes it easier to slice after resting.
For a richer finish, add an extra tablespoon of butter to the hot cooking juices after removing the pork. Stir until melted, then spoon the mixture over the sliced meat.
If you want a thicker sauce, transfer some of the cooking liquid to a saucepan and simmer it gently. You can also whisk 1 tablespoon cornstarch with 2 tablespoons cold water and add it to the simmering liquid until thickened.
Fresh rosemary and thyme provide the best flavor, but dried herbs can be substituted when necessary.

Q&A

Can I use pork tenderloin instead of pork loin?
Yes, but pork tenderloin is smaller and cooks much faster. Start checking the internal temperature early to prevent overcooking.
Do I have to sear the pork first?
No. Searing is optional, but it adds extra flavor and helps create a beautifully browned exterior.
Can I use regular potatoes?
Yes. Cut larger potatoes into evenly sized chunks so they cook at a similar rate.
How do I keep the pork from becoming dry?
Avoid overcooking it and check the internal temperature with a thermometer. Pork loin is lean, so removing it once it reaches the recommended temperature is important.
Can I add vegetables?
Yes. Carrots, onions, green beans, mushrooms, or chopped bell peppers can be added depending on your preference. Vegetables with longer cooking times should go into the slow cooker earlier.
How should I store leftovers?
Place leftover pork and potatoes in an airtight container and refrigerate within two hours. Enjoy within approximately 3–4 days and reheat thoroughly before serving.

Servings

This recipe makes approximately 6 servings, depending on portion size. Each serving includes sliced garlic herb pork loin and tender baby potatoes with flavorful cooking juices.

Nutrition

Each serving contains approximately 430–500 calories, depending on the exact pork loin size, butter, oil, and potato portions used. It provides approximately 40–45 grams of protein, along with carbohydrates from the potatoes and fats from the pork, olive oil, and butter. Pork loin is a good source of high-quality protein, while potatoes provide potassium and carbohydrates for energy. Fresh garlic and herbs add plenty of flavor without requiring heavy sauces. Nutrition information is an estimate and may vary according to ingredient brands, portion sizes, and preparation methods.