Marinated Slow Cooker Pork Loin

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I made this moist Pork Loin by marinating it overnight, covering it in a rub, searing it in a skillet and I cooked it in the slow cooker over a bed of onions. My 8 year old grandson cleaned his plate and my husband went back for seconds! This has a lot of small steps but it was very easy to make. It is the only way I will make a pork loin again.

My pork loin was too long for my slow cooker so I cut it in half.

Make the marinade the night before you plan on cooking. I doubled my marinade so I could put each half of pork loin in their own bag.

Place each pork loin in a bag and remove as much air from the bag as you can, then seal the bag.

Place the bag upright in a bowl in case they leak. I clipped my two bags together. Try to cover the pork completely with the marinade. Marinate overnight in the refrigerator.

Remove the pork from the marinade and discard the marinade. Do not rinse the pork but instead pat it dry with clean paper towels then place the pork into a large bowl.

In a small bowl, combine the dry rub ingredients with your hands.

Rub oil all over the pork with your hands.

Pat all of the dry rub onto the pork, covering it all.

Heat vegetable oil in a large skillet over medium heat.

Brown the pork over medium heat on all sides in the skillet then remove to a plate, leaving the oil in the skillet.

Add the onion to the skillet and stir into the oil. Cook until about halfway cooked through.

Spread the onion and any liquid onto the bottom of the slow cooker.

Place the pork loin on top of the onions, fat side up.

Pour the chicken broth along the side of the pork loin and cook on low for 4-6 hours or until 145º in the center. Mine was at temperature in 4 hours. Place the pork loin on a cutting board and let it rest for 10 minutes, slice and serve.

Marinated Slow Cooker Pork Loin

http://www.InDianesKitchen.com

Ingredients

MARINADE INGREDIENTS 

  • 2 & 2/3 cup lukewarm water 
  • 1½ Tbsp. granulated sugar
  • 1½ Tbsp. Kosher salt
  • 2 Tbsp. soy sauce
  • 2 tsp. olive oil

I DOUBLED THESE MARINADE INGREDIENTS AS MY PORK LOIN WAS LARGE SO I CUT IT IN HALF AND MARINATED IT IN TWO BAGS.

DRY RUB INGREDIENTS 

  • olive oil (to rub on pork loin) 
  • 3 Tbsp. light brown sugar
  • 1½ Tbsp. paprika 
  • 1 Tbsp. pepper
  • 1 Tbsp. garlic powder (or to taste)

PORK ROAST INGREDIENTS 

  • 3-5# pork loin
  • 3 Tbsp. vegetable oil 
  • 1 large onion, sliced 

Directions

  1. My pork loin was too long for my slow cooker so I cut it in half.
  2. Make the marinade the night before you plan on cooking. I doubled my marinade so I could put each half of pork loin in their own bag. Place each pork loin in a bag and remove as much air from the bag as you can, then seal the bag. 
  3. Place the bag upright in a bowl in case it leaks. I clipped my two bags together. Try to cover the pork completely with the marinade. Marinate overnight in the refrigerator.
  4. Remove the pork from the marinade and discard the marinade. Do not rinse the pork but instead pat it dry with clean paper towels then place the pork into a large bowl.
  5. In a small bowl, combine the dry rub ingredients with your hands.
  6. Rub oil all over the pork with your hands. Pat all of the dry rub onto the pork, covering it all.
  7. Heat vegetable oil in a large skillet over medium heat. Brown the pork, on all sides, in the skillet then remove to a plate, leaving the oil in the skillet.
  8. Add the onions to the skillet and stir into the oil. Cook until about halfway cooked through. Spread the onion and any liquid onto the bottom of the slow cooker.
  9. Place the pork loin on top of the onions, fat side up.
  10. Pour the chicken broth along the side of the pork loin and cook on low for 4-6 hours or until 145º in the center. Mine was at temperature in 4 hours. Place the pork loin on a cutting board and let it rest for 10 minutes, slice and serve.

http://www.InDianesKitchen.com

Categories: Broth, Marinades, Pork/Ham, Slow Cooker, Spices/Seasoning

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35 Comments »

  3. Looks complicated but if you read all the directions it is actually pretty easy. Pork loin is a fave here so I’ll let you know how I make out with this one.

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    • It took me forever to create my rub. I use it on my ribs with BBQ sauce too. We had a local restaurant here years ago that sold ribs and it was our favorite rib place. When they closed I came up with this rub and it tastes just like theirs did. Thank you Karla!

      Reply

  8. That looks delicious. The marinade and the dry rub ingredients sound wonderful and love a good slow cooked pork roast!

    Reply

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