EFK Tested
Erickson Slow Cooker Pork Loin with Garlic & Herbs
A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.
- Yield
- 6–8 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Season the pork and brown it in olive oil.
- 2. Mix garlic, Dijon, thyme, and rosemary and rub over the roast.
- 3. Place in slow cooker with stock and Worcestershire.
- 4. Cook on LOW 3 to 4 hours, checking early; remove when the center reaches 145°F.
- 5. Rest 10 minutes before slicing. Whisk butter into the hot cooking juices and spoon over the pork.
Equipment
Slow cooker
Large skillet or Dutch oven when browning is called for
Cutting board and chef knife
Instant-read thermometer for meat and poultry recipes
Food safety & storage
Keep raw pork refrigerated. Whole-cut pork should reach 145°F with a 3-minute rest; ground pork/sausage should reach 160°F. Refrigerate leftovers promptly.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗