This slow cooker pork loin cooks in a savory citrus-garlic sauce for tender slices that stay juicy while cooking low and slow. The sauce lightly thickens as it cooks, giving the pork a glossy coating that works especially well spooned over the sliced meat before serving.

Pork loin on a cutting board next to a slow cooker.

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I keep coming back to this slow cooker pork roast recipe because it gives me a dinner that feels much more involved than the actual effort required. The combination of honey, Dijon mustard, garlic, and orange juice keeps the pork from tasting flat or dry. I really like the sauce that it creates, which goes especially well with simple sides like these roasted cabbage steaks.

This recipe is ideal for quieter weeknight dinners when I want something hearty and cozy. The slow-cooking method keeps the pork tender enough to slice cleanly instead of falling apart like shredded pork and the leftovers are easy to reheat the next day without drying out. I also like serving it with these small-batch yeast rolls because they soak up the extra sauce.

Ingredients

The great thing about this main dish is that you only need a handful of simple ingredients to make it.

Here are the ingredients needed for the recipe:

pork loin
soy sauce
honey
olive oil
orange juice
Dijon mustard
garlic cloves
salt and pepper
fresh rosemary

Scroll down to the recipe card for quantities used.

Instructions

The first step in preparing the pork loin for slow cooking is to trim off any excess fat. While some fat can add flavor, too much can make the dish overly greasy. Use a sharp knife to carefully remove any visible fat from the meat's surface, ensuring not to cut into the actual meat itself.

A piece of seasoned pork loin in a black crock pot.

Season all sides of pork loin generously with salt and pepper. Place the pork loin in the slow cooker.

In a small bowl, whisk together the soy sauce, honey, olive oil, orange juice, Dijon mustard, minced garlic and chopped fresh rosemary.

Sauce poured over pork loin in a slow cooker on a white cloth.

Pour the sauce over the pork loin in the slow cooker, ensuring it is evenly coated. Cook on low heat for 6-8 hours or on high heat for 3-4 hours.

Pouring sauce over cooked pork loin in crock pot.

Occasionally baste the pork loin with the sauce during the cooking process for extra flavor and moisture. If the sauce starts drying, add a splash of water to the pot.

A crock pot with a piece of cooked pork loin in it.

Once cooked, remove the pork loin from the slow cooker and let it rest for 10-15 minutes.

Sliced pork loin on a cutting board next to a slow cooker.

Slice the pork loin. Serve with the sauce and garnish with optional rosemary sprigs.

Hint: Be sure to let the meat rest for 10 to 15 minutes after cooking before slicing into it. This resting period allows the juices within the meat to redistribute evenly, resulting in a moist and tender final product.

Tips

Top tip: Fresh rosemary becomes stronger as it slow cooks, so finely chopping it helps distribute the flavor more evenly without ending up with overpowering bites of herbs..

Let the pork loin rest uncovered for a few minutes before slicing so the surface steam can settle. I found this helps the sauce cling better instead of sliding off the meat.
If the sauce tastes too sharp from the mustard or soy sauce near the end of cooking, stir in a small drizzle of honey before serving. The flavor usually balances out more after resting for a few minutes.
Slice the pork against the grain into thinner pieces if serving directly with the sauce. Thicker slices can feel firmer even when the pork is fully cooked.
Spoon some of the cooking liquid over the pork before storing leftovers. The sliced pork reheats much better the next day when it stays partially submerged in the sauce.

Pouring sauce over sliced pork tenderloin on a cutting board next to a slow cooker.

Variations

Add chunks of carrots and onions around the pork loin so they cook directly in the citrus-soy sauce. The vegetables absorb the savory-sweet flavor while helping stretch the meal into a full dinner.
Swap the orange juice for apple cider if you want a slightly deeper, more fall-inspired flavor that pairs especially well with the rosemary and honey.
Add a few pineapple chunks during the last hour of cooking for a sweeter sauce that balances the saltiness of the soy sauce without overpowering the pork.

Sliced pork loin on a wooden cutting board with sauce over it.

Storage

Once cooled, transfer the meat to an airtight container or wrap it tightly in aluminum foil or plastic wrap. You can also store the meat with some of the cooking liquid to help retain moisture.

Place the container or wrapped pork loin in the refrigerator for up 4 days. If you plan on keeping it longer, freezing is a great option. Simply place it in a freezer-safe bag or container and place it in the freezer for up to 3 months.