Is it a pork loin or a pork TENDERLOIN? There is a big difference. How much does it weigh?
Get back with these facts and someone will give you some advice.
But please don't put that into a crock pot. Whatever it is it's a lean piece of meat and long cooking in a crock pot won't do much for either the texture or the flavor.
Linda C

It is a pork loin roast like I said, NOT a tenderloin. It's a big roast, about 7 inches across and maybe 3 inches high, 5.5 inches wide. I have had much better luck with a tenderloin in the past. And I also don't have crockpot issues like you do Linda. I rarely get a bad meal out of mine.

Pork loin roast, center cut. That's what the package says.

Lpink - remember the one we saw at Reading terminal Market? This is still on my list to make......

Pink, when I first joined this forum a month ago, the first thing I did was post my slow-cooker recipe.
We love it, as do people I've passed the recipe on to.

The key thing to remember, is to marinate the meat overnite in half the marinade, then use the rest of the marinade to cook it in.

Slow-Cooker Asian Pork Roast

Marinade:
2 cups water
1/2 cup soy sauce
1/4 cup toasted sesame seeds
1/4 cup molasses
1/4 cup cider vinegar
2 tsp garlic powder
1/4 tsp cayenne pepper

Cut meat in half if large. Reserve half the marinade, and marinate the meat overnite in the other half.

Cook on Low 7-8 hours in reserved marinade.

When I do a roast like that I brown it first...It's best on the grill but you sure can do it in the oven.
To really "get a good do" on it, I often brown the fatty top part in a frying pan....then put it into a roaster, salt it, sprinkle on about 1/2 teaspoon of rosemary leaves, cover the top of the roast with thinly sliced onions, add about 1/2 cup of something fruity....apple juice, pineapple juice a white wine, even diluted jam, cover the roaster and put it into a 350 oven.
Cook until the temperature measures 160 with an instant read at the thickest part....about 1 1/2 hours to 2 hours.
Remove from the pan and tent with foil while you deglaze the pan with wine, broth or juice. Thicken the gravy, or perhaps add some of that jam and cook it down to be a nice sauce.

You say you don't often cook meat, but say you don't have "crock pot issues". I have cooked meat easily 30 or more times a month for 50 years, braised, roasted, grilled, broiled, baked and even crock potted. If you really want good results from meat in a crock pot or a dutch oven in a slow oven, the meat needs to have a fair amount of fat, like a pork shoulder roast or spare ribs or beef chuck.
Linda C

A friend shared this recipe with me. I have not tried it yet but I had planned on making it tomorrow. I need to venture out to get Dijon mustard. I don't think they have started to plow the side roads. This may be the day I cross-country ski the two miles to Byerlys.

Slow Cooker Brown Sugar Pork Loin
This is a delicious pork roast with a sweet and lightly spiced glaze.
1 boneless pork loin roast, 4 to 6 pounds
1 clove garlic, halved
salt and pepper
1 1/3 cups brown sugar, divided
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon cinnamon
Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer. In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
Cover and cook on low 6-7 hours. Drain off juices to make gravy.
Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.
Serves 6 to 8.

Lpink - I should've added that although I have yet to make the pork roast recipe I posted, I was at my friend's house a couple of weekends ago to drop off some wild rice. The pork was near the end of it's cooking and the house smelled like heaven!

Teresa

Here is my favourite pork loin recipe.

Pork With Herb Crust

2 (3- to 4-pound) racks of
-pork (can be a bone in rack or a regular loin)
3 -tablespoons olive oil
1 1/2 teaspoon salt
7 garlic cloves -- minced
1/3 cup fresh basil -- Chopped
1/3 cup fresh thyme -- Chopped
1/3 cup fresh parsley -- Chopped
2 tablespoon pepper -- Coarsely Ground
1 1/4 cup butter (or margarine) -- cut up
-1/3 cup all-purpose flour
2 can chicken broth
1 tablespoon tomato paste
2 tablespoon fresh sage -- Chopped
1/4 teaspoon pepper

. Rub pork with olive oil, and sprinkle with salt. Stir together garlic
and next 4 ingredients; press onto pork. Place pork on a rack in a
lightly greased broiler pan; cover bone tips with aluminum foil to
prevent burning.
. Bake at 350 for 1 hour and 15 minutes or until a meat thermometer
inserted into thickest portion registers 150max, I prefer 140-145 ! Transfer pork to a
serving tray.Cover and let rest while making sauce (even if you dont make the sauce let the pork rest for at least 10 minutes to redistribute juices and let the internal temp climb a bit more) Pour pan drippings
. into a skillet.
. Add butter to drippings; cook over medium heat until butter melts.
Whisk in flour until smooth. Cook, whisking constantly, until caramel
colored. Gradually whisk
. in broth and next 3 ingredients; cook over medium heat, whisking
constantly, 2 to 3 minutes or until mixture is thickened and bubbly.
Serve with 'pork. Garnish, if desired. Yield: 8 servings.

I have to agree that pork loin is way too good for a crockpot. Properly seasoned, pork loin is tender, delicious, juicy and takes no more than 90 minutes in the oven. I take it that your roast is boneless, right? I prefer bones in mine, but I love pork roasts, period.

Chase, your recipe sounds pretty darn good, pretty close to how I often make it; I've never made your sauce, though. I like to peel potatoes, cut them in half lengthwise, rub with oil and place them on the bottom of the pan with the roast. Them are some might fine 'taters!

Do your family a favor, lpink, and save the crockpot for something else. Don't get me wrong, I love my crockpot (and my pressure cooker), but not for everything.

Well, I got a reprieve, the dinner party was called off/rescheduled to next weekend. But I thawed the pork roast so I have to make it sometime soon. Now my curiosity is activated and I might just have to try making it several different ways. BF really likes it but he has to limit his pork consumption due to gout.

I made Apple Cranberry Stuffed Pork Roast for Christmas dinner last year. It was wonderful! Below is the link to the recipe. Thirty minutes in the freezer, a freshly sharpened knife and butterflying the roast will not be a problem.

Here is a link that might be useful: Apple Cranberry Stuffed Pork Loin

Save the crock-pot recipes for a cheaper cut of pork lpink.
I usually buy a big crayovac loin pork, cut chops, and roasts from it. The end which is usually a chunk of meat that's not in a nice shape, probably a butt or something, I make in my crockpot.

I have often made a glaze with pineapple juice, ginger and honey and just basted the loin roast while it's roasting.

LP, please don't put it in the crock pot. Please? It is much too good for that. Go with Chase's recipe and be sure to pull it out of the oven at 145, cover and let it rest for 15 to 20 minutes. Make the sauce too, you will not regret it.

Sharon, I swear my Mother wrote your recipe. You sure she didn't give it to you?

We had a progressive dinner fundraiser last year and a friend and I had main dish duty. I made halibut and she made this pork loin (sans fig sauce) and it was wonderful. We've made it several times. I've linked to the whole recipe, but I've never made the fig sauce. To us, the pork and its jus stand alone (with sauteed apples and onions on the side...mmmmm).

Giada's Pork Loin

* 2 tablespoons olive oil
* 2 tablespoons chopped fresh rosemary leaves
* 1 tablespoon salt, plus additional for seasoning
* 1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
* 1 cup canned low-salt chicken broth
* 1 (4 to 4 1/2-pound) boneless pork loin

For the pork: Preheat the oven to 425 degrees F.

Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.

Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.

Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

Here is a link that might be useful: Pork Loin with Fig and Port Sauce

Pinky:
No biggy about cooking a Pork Loin roast.

It can be cooked at low heat.

Rub some EVOO on the roast, fat side up.
Sprinkle on all the good spices, that you like.
I use just Garlic and Onion Powder and some Black Pepper.

Place it a pan on a rack or some wrinkled Alluminum Foil,
If you don't have a rack.
I put a little water in the bottom of the pan, so if there are drippings they won't burn.

Put it in a 450 Degree preheated oven, for about 10 minutes.
Lower the heat to 250 Degrees for about 1 hour and 25 minutes, or
when your meat thermometer reaches 150 degrees inside temp.

Take it out and cover with the foil for 15 minutes, before slicing.

I made this one and had a piece in the Freezer. Don't know what happened to the Gravy ?

So in a pinch I used Chicken Gravy and added a little bit of Beef gravy, along wit Mashed potatoes.

Lou

If you ever want to be a little more adventures when making either apple filling or roasted apples on the side, use some papaya in the mix and little lemon juice sprinkled in, really, really delicious :)

The smoker thread of a couple of weeks ago got me jazzed so I picked up a pork loin & marinated over night in a jerk rub. Next day, it was a whole 15 degrees outside but I fired up the Little Chief anyway. Tossed a water heater blanket over the smoker and smoked the loin for 3 hours. Finished off in the Nesco. It was delish!

I kind of had to wing it, with inspiration from a lot of these posts. First, I was going to marinate it, but I got a little bit sick Sunday so I didn't get to that. I put it in a pan with an improvised marinade--1/2 cup Chardonnay that BF doesn't like so might as well use up, some Penzeys Bavarian seasoning, some tomato jelly, and some soy sauce, minced garlic and dehydrated minced onions. Surrounded by whatever veggies I had to use up in the fridge. Roasted for 1.5 hours at 350. Then I used Chase's inspiration to make the gravy, except I used veg. broth and the pan juices.

It was delicious! I still thought the meat was a bit dry and tasteless, but the gravy, and other stuff made up for that. I served it with braised sweet and sour cabbage and applesauce. BF was a happy camper. Rye bread is baking now for his weekday lunches of pork sandwiches.

Thanks for all the help. I'll be trying other versions in the future, like maybe at Christmas with the family. My dad loves pork.

Horay, L! I know you don't cook much meat and today's pork is so lean that it's tricky, sometimes.

I'm late, but here's my favorite pork recipe, easy and delicious. It's wonderful with sauteed apples and Peppi's home canned red cabbage. I got it from Cooking Light.

APPLE CIDER BRINED PORK ROAST

3 cups apple cider
3 cups water
1 bay leaf
1/4 cup salt
1 tbls black peppercorns
1 tbls coriander seeds
1 2 lb. Pork loin, trimmed
2 cups cider
1 1/2 tsp chopped fresh rosemary
1 1/2 tsp chopped fresh sage
1/8 tsp freshly ground black pepper

Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight.

Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to � cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing.

Serves 8

200 calories per 4 oz. Serving, 6 grams fat

It looks and sounds delish. Pork on rye is wonderful combination. Would you share the rye bread recipe you used, please.

Lee

Lee, it came out of "The Bread Lover's Bread Machine Cookbook" by Beth Hensberger. It was sour cream rye, and is mighty tasty if I do say so myself. Do you want the 1.5 lb. loaf recipe or the 2 lb. recipe? I eat so little bread that I make HALF of the 2 lb recipe, but it ends up giving me some VERY weird measurements.

I would love the two pound recipe. I have her rice cooker cookbook, maybe I should consider getting the bread one. I got a different bread machine cookbook at the library last week because I was considering buying it. After looking at it at home I'm glad I didn't just order it from Amazon.

Thanks, it sounds good with sour cream.

Lee

Looks great LPink! Roasts pork sammies on rye, what's not to love about that! BF is a lucky guy!

Thanks for the heads up on the rye bread recipe. I have her bread machine cookbook but have never tried the rye.

Sour Cream Rye Bread
from "The Bread Lover's Bread Machine Cookbook"
by Beth Hensperger, (2000) Havard Common Press, Boston, MA
page 139

2-pound loaf
3/4 cup water
2 1/2 tablespoons balsamic vinegar
7/8 cup sour cream
3 TBLSP dark honey or molasses
3 TBLSP vegetable oil
2 1/2 cups bread flour
1 1/2 cup dark rye flour
1 1/2 TBLSP instant potato flakes
1 TBLSP + 2 tsp. gluten
1 TBLSP + 1 tsp. caraway seeds
1 1/2 tsp. ground coriander seeds
2 tsp. salt
1 TBLSP bread machine yeast or 2 1/2 tsp. SAF yeast

Add wet ingredients and then dry ingredients into loaf pan in the bread machine. Use the standard setting. I bake mine in the bread machine but you can use the dough setting I guess. If using the bread machine to bake, set the crust on medium. Beth says the loaf is delicate when coming out of the pan so remove carefully and cool it standing on its side. I left it in the bread pan overnight to cool so didn't notice any delicacy taking it out.

Lpink's notes: I used low fat sour cream and some non fat greek yogurt since I was almost out of sour cream. I drastically reduced the caraway and corriander. I used crushed caraway since I don't like seedy rye. I think I only used about 1/3 of both for the recipe. The flavor was still good with just that amount. I also used somewhat less salt, again maybe 1 1/2 tsp. I used half honey and half molasses for the sweetener. I also used some whole wheat bread flour in place of the plain bread flour, but not a whole lot, like maybe the equivalent of 1/2 cup for this recipe.

Thank you so much - it sounds wonderful. The only thing I don't have is the mashed potato flakes.

Yeah, I had to go out and buy a whole box special for this. Luckily there's an instant potato flakes bread recipe in the cookbook! I am now baking all KINDS of breads, lol!