Crock Pot Buttery Onion Pork Loin
Crock Pot Buttery Onion Pork Loin is the perfect recipe for a holiday (I love this on New Year’s Day), a Sunday supper or when company’s coming. It’s a tender, juicy pork loin smothered in onions and butter, cooked low and slow in the crock pot and finished with a savory gravy. And it’s so easy!
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I love cooking with pork loin. At certain times of the year, around Easter, before New Year’s Day, in the summer, and around fall pork loin goes on super sale and I take the opportunity to stock up!
This was a 9 pound pork loin that I scored for $16! I had the butcher trim it and cut it in half and put it into 2 packages so I could freeze one for later. Most stores will do this for you to save time and the mess! All you have to do is ask. 🙂
Pork loin is so versatile, too! I love to have it on hand. You can make Apple Cider Pork, Maple Pork, or BBQ Pork Sandwiches so easy with a pork loin. It feeds a crowd and makes leftovers.
What you need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 7-8 quart Crock Pot
- 4-5 pound pork loin, trimmed-leave a little fat on it, but trim the majority. Your butcher can do this for you!
- 1 onion, sliced
- 2 pounds red potatoes, cut into large chunks
- 1 tbsp olive oil
- 1/2 tbsp minced garlic
- 1 packet onion soup mix
- 1/2 cup unsalted butter, sliced
- Salt and pepper to taste
- For the gravy (optional)
- 1 cup chicken stock
- 2 tbsp stone ground or Dijon mustard
- Seasonings: 1 tsp sage + Salt and pepper to taste
- 2 tbsp cornstarch + 2 tbsp cold water to thicken
How to make it
Heat the olive oil in a heavy skillet, such as a cast iron skillet, over medium-high heat.
Add in the onions and cook over medium high heat for 4-5 minutes until golden brown.
Place the onions into the crockpot along with the garlic and potatoes.
Season the pork generously with salt and pepper on both sides.
Sear the pork in the skillet for 2–4 minutes per side, until golden brown.
Transfer the seared pork to the slow cooker.
Sprinkle the onion soup mix evenly over the top.
Layer the sliced butter on top of the pork and vegetables. Cover and cook on low for 6 hours.
Once cooked, shred the pork and serve over the potatoes.
To Make the Gravy:
- Strain the juices from the slow cooker into a saucepan.
- Add the mustard, chicken stock, and sage to the saucepan. Bring to a low simmer.
- In a small bowl, whisk together the cornstarch and water until smooth. Gradually pour the mixture into the gravy, whisking constantly.
- Continue simmering and whisking until the gravy thickens.
- Season with salt and pepper to taste.
- Drizzle the gravy over the pork and potatoes before serving.
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Homemade Onion Soup Mix
Don’t want to use a premade onion soup packet? No problem! Here’s how to make your own.
Mix together the following ingredients:
- 1/4 cup dried minced onions
- 2 teaspoons low sodium beef bullion powder or granules
- 1 1/2 teaspoons onion powder
- 1/4 teaspoon celery seeds
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
Try these next
- Beef Ragu
- Crock Pot Italian Beef Sandwiches
- Crock Pot Pork Tenderloin
- Slow Cooker Shredded BBQ Chicken sandwiches
- Slow Cooker Salisbury Meatballs
- Chicken Cacciatore
- Beef and Broccoli
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Crock Pot Buttery Onion Pork Loin
Equipment
Ingredients
- 4 pound pork loin trimmed
- 1 onion sliced
- 2 pounds red potatoes cut into large chunks
- 1 tbsp olive oil
- 1/2 tbsp minced garlic
- 1 packet onion soup mix
- 1/2 cup unsalted butter sliced (1 stick)
- Salt and pepper to taste
- For the gravy optional
- 1 cup chicken stock
- 2 tbsp stone ground or Dijon mustard
- 1 tsp sage
- Salt and pepper to taste
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Heat the olive oil in a heavy skillet, such as a cast iron skillet, over medium-high heat.
- Add the onions to the skillet and cook over medium high heat for 4-5 minutes until golden brown.
- Place the onions into the crockpot along with the garlic and potatoes.
- Season the pork generously with salt and pepper on both sides.
- Sear the pork in the skillet for 2–4 minutes per side, until golden brown.
- Transfer the seared pork to the slow cooker.
- Sprinkle the onion soup mix evenly over the top.
- Layer the sliced butter on top of the pork and vegetables. Cover and cook on low for 6 hours.
- Once cooked, shred the pork and serve over the potatoes.
To Make the Gravy:
- Strain the juices from the slow cooker into a saucepan.
- Add the mustard, chicken stock, and sage to the saucepan. Bring to a low simmer.
- In a small bowl, whisk together the cornstarch and water until smooth. Gradually pour the mixture into the gravy, whisking constantly.
- Continue simmering and whisking until the gravy thickens.
- Season with salt and pepper to taste.
- Drizzle the gravy over the pork and potatoes before serving.
