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German Pork Loin (Slow Cooker)

5 from 12 votes

Flavorful and melt-in-your-mouth tender German Pork Loin in your slow cooker is one of those hearty and wholesome family meals everyone loves. And the best part is that this is pretty much set-it-and-forget it cooking. The gravy that this dish makes is out of this world, so get ready to lick your plate clean!

german pork loin slow cooker with sauerkraut on the side

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Moist, tender, and full of flavor, this German Pork Loin Crock Pot style is a hearty dish everyone will love. It’s also an easy recipe and doesn’t call for any fancy ingredients. The key to this dish is the mustard – get a good, brown German mustard and this dish will be one everyone asks for!

What You Need To Make German Pork Loin – Slow Cooker

  • Slow cooker or Crock Pot
  • Pork loin – see my notes below
  • German brown mustard
  • Onion
  • Garlic
  • White wine
  • Dried thyme
  • Chicken broth

Pork Loin or POrk Tenderloin?

There’s a difference between pork loin and pork tenderloin. Pork tenderloin is a long, thin piece of meat that’s very tender and won’t do well in this recipe because of the long cooking time.

Look for pork loin. I buy the WHOLE pork loin – about a 2.5-foot long piece of meat – and butcher it up myself. I cut it into boneless pork chops and into roasts. I freeze all that yummy pork loin.

Alternatively, you can find a pork loin roast at your supermarket. Look for about a 2-2.5 pound piece. It should be boneless. A thin layer of fat on the top is fine.

german pork loin slow cooker with gravy in the background
Serve and enjoy!

How To Make This Easy Pork Loin Crock Pot Recipe

For the full list of ingredients and steps, please scroll down to the recipe card.

This easy pork loin slow cooker recipe only has a few steps, and once it is cooking, you’re ready to walk away!

  1. Mix the mustard with salt and pepper. Rub this mixture all over the pork loin.
  2. Heat the oil in a skillet. When the skillet is hot, but not smoking, add the pork loin. Sear the pork loin about 3 minuts on each side or until there’s a nice brown color.
  3. Set the pork aside.
  4. Add the onions to the residual oil and cook for 3-4 minutes until the onions have softened but not browned. Add the garlic and cook an additional minute or until fragrant.
  5. Deglaze the pan with the white wine.
  6. Add the onions and wine to the bottom of the slow cooker insert. Snuggle the pork loin on top of the onions and add the chicken broth around the pork roast. Add the dried thyme and bay leaves to the liquid.
  7. Put the lid on and cook on high for 3.5-4 hours.
  8. Remove the roast and set it aside to rest.
  9. Mix 1/3 cup of all purpose flour with 1/3 cup of water. Mix well until there are no lumps. Add this mixture to the liquid in the crock pot, while whisking, to prevent lumps.
  10. Put the lid back on and bring to a simmer. Let it simmer for about 5 minutes. (If you’re in a hurry, you can put the cooking liquid into a pot on the stove and add the flour slurry to the pot and bring it to a boil on the stovetop).
  11. Slice the pork and serve with the gravy. Enjoy your pork roast Crock Pot recipe!

To Keep This German Pork Loin Slow Cooker Recipe Gluten Free

To thicken the gravy but keep this recipe gluten-free, use a slurry of rice flour and water, or even cornstarch or water.

To Make This German Pork Loin Crock Pot Recipe Keto

This Crock Pot pork loin recipe is totally keto, but to keep the gravy keto, thicken it with xanthan gum. Start with 1/2 teaspoon of xanthan gum and whisk it into the hot cooking liquid. Xanthan gum thickens AS IT SITS so resist the urge to add more. 1/2 a teaspoon should do the trick, but if you’d like it thicker, add just 1/4 teaspoon more. Too much xanthan gum and it can get an odd texture. It’ll still taste fine, however.

Chef Jenn’s Tips

  • Use a good strong German brown mustard, grainy is fine. Just avoid something extra spicy or your whole dish will taste spicy.
  • Brown food is tasty food! Don’t burn the pork while searing it but don’t be afraid to get some good color on it.
  • Deglazing with the wine is essential to get up all the brown tasty bits from the pan. That all goes into building flavor in the gravy.
  • Rest the pork for about 15 minutes before cutting it, but keep it warm by covering it with foil.
  • If you’re in a hurry to make the gravy, put the cooking liquid into a pot on the stovetop. Thicken it with a slurry of flour and water and bring it to a boil. Season with salt and pepper and you’re good to go!

What To Serve With This Pork Loin Slow Cooker Recipe

Sauerkraut is a traditional side dish that pairs really well with this slow cooker pork loin recipe. Pork and sauerkraut are a natural match! And, you need a creamy mashed potato to soak up all that delicious gravy. Or, pair your slow cooker pork loin with a nice green veggie like Sauteed Green Beans & Tomatoes.

Frequently Asked Questions

Is pork loin slow cooker easy?

Yes! This recipe is easy enough for beginner cooks, but the flavor will have everyone think you’re a master chef!

How do I make pork loin slow cooker gravy?

Simply thicken the cooking liquid! All sorts of amazing flavors are in the liquid. Mix 1/4 cup of flour with 1/4 cup of water until it isn’t lumpy, then whisk it into the liquid. Bring the liquid to a boil, and voila, you’ve got gravy!

Is pork loin roast slow cooker keto?

Yes! This recipe is in fact, keto. Just watch what you use to thicken the gravy to keep those carbs down.

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Step By Step Process

german pork loin slow cooker with gravy in the background
Print Pin
5 from 12 votes

German Pork Loin – Slow Cooker

Moist, tender, and with an unbelievably good gravy, this pork loin roast recipe is a keeper! It's an easy fix, too, with set-it-and-forget it cookign!
Course Main Course
Cuisine European
Keyword crock pot, german pork loin slow cooker, pork loin, pork roast, slow cooker stew
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 servings
Calories 214kcal

Equipment

  • Slow cooker
  • Skillet

Ingredients

  • 2 pound pork loin
  • 1/4 cup German mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons cooking oil
  • 1 cup sliced onions about 1 onion
  • 2 cloves garlic roughly chopped
  • 2 cups low or no sodium chicken broth
  • 1/4 cup all purpose flour

Instructions

  • Mix the mustard with salt and pepper. Rub this mixture all over the pork loin.
  • Heat the oil in a skillet. When the skillet is hot, but not smoking, add the pork loin. Sear the pork loin about 3 minutes on each side or until there's a nice brown color.
  • Set the pork aside.
  • Add the onions to the remaining oil and cook for 3-4 minutes until the onions have softened but not browned. Add the garlic and cook an additional minute or until fragrant.
  • Deglaze the pan with the white wine, scraping up all the tasty brown bits.
  • Add the onions and wine to the bottom of the slow cooker insert. Snuggle the pork loin on top of the onions and add the chicken broth around the pork roast. Add the dried thyme and bay leaves to the liquid.
  • Put the lid on and cook on high for 3.5-4 hours.
  • Remove the roast and set it aside to rest.
  • Mix 1/4 cup of all purpose flour with 1/4 cup of water. Mix well until there are no lumps. Add this mixture to the liquid in the crock pot, while whisking, to prevent lumps.
  • Put the lid back on and bring to a simmer. Let it simmer for about 5 minutes. (If you're in a hurry, you can put the cooking liquid into a pot on the stove and add the flour slurry to the pot and bring it to a boil on the stovetop).
  • Slice the pork and serve with the gravy. Enjoy your pork roast Crock Pot recipe!

Notes

Chef Jenn’s Tips

  • Use a good strong German brown mustard, grainy is fine. Just avoid something extra spicy or your whole dish will taste spicy.
  • Brown food is tasty food! Don’t burn the pork while searing it but don’t be afraid to get some good color on it.
  • Deglazing with the wine is essential to get up all the brown tasty bits from the pan. That all goes into building flavor in the gravy.
  • Rest the pork for about 15 minutes before cutting it, but keep it warm by covering it with foil.
  • If you’re in a hurry to make the gravy, put the cooking liquid into a pot on the stovetop. Thicken it with a slurry of flour and water and bring it to a boil. Season with salt and pepper and you’re good to go!

Nutrition

Serving: 1slice and gravy | Calories: 214kcal | Carbohydrates: 6g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 220mg | Potassium: 512mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn