Crockpot Rosemary Pork Loin

IMG_0014This is a sponsored conversation written by me on behalf of the National Pork Board. Opinions and text are my own.

Hey guys! My two little ones and I are en route to Idaho and Utah at the moment to visit family and do a little skiing! {Wish me luck on the flights. Hope they don’t tag team me!}

But before I take off, I wanted to share with you my second recipe found in The National Pork Board’s ecookbook “Cooking For Comfort“. There are two recipes from me in this book, plus additional delicious meals from other bloggers like Carrian, Jenny and Ali.

I loved browsing through this ebook; it’s really a fun resource to have. Plus it’s FREE! You can download this to your computer or any portable device {iPhone, iPad, etc.} with no cost to you. Download your copy here.

Screen-Shot-2013-11-10-at-11.02.40-PMI wanted to include this Crockpot Rosemary Pork Loin recipe in the cookbook for a few reasons. {1} The crockpot makes ridiculously easy and delicious meals with almost no effort at all {2} This meat stays amazingly moist and tender {3} it’s a recipe similar to one my Mom made for my family growing up…meaning it has a pork shaped place in my heart.

Precious, I know. For this recipe, all you need are a few spices, a pork loin and some time!
IMG_0001I used a combination of rosemary, thyme, garlic powder, salt and pepper. Stir these spices together and rub your pork loin well with this spice rub and a little olive oil. Put your roast into a crockpot and let it cook! 4-6 hours later and your roast is done! IMG_0004Be sure to let it rest before slicing to keep it nice and juicy. I served this over some plain rice pilaf {recipe at the bottom of this post}, but feel free to make some mashed potatoes, couscous or pasta to go along side this. Really tasty no matter how you serve it.

And, as always, you can find the National Pork Board on TwitterFacebook and Pinterest, too.



Crockpot Rosemary Pork Loin

Super easy recipe that is almost completely fail-proof! Using the crockpot is the best way to get some seriously tender meat!

Yield: 6-8 servings

Prep Time:

Cook Time:

Total Time:


  • 1 4-pound New York (boneless loin) pork roast
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried rosemary, crushed in your fingers
  • 1/2 teaspoon dried thyme
  • 2 tablespoons olive oil


  1. In a small bowl, combine the salt, garlic powder, pepper,
  2. rosemary and thyme. Place the pork in a slow cooker and
  3. rub all over with the oil. Rub the seasoning mixture all over the pork.
  4. Cover and cook on high until the internal temperature of the pork reaches between 145 degrees F.
  5. (medium rare), with a 3-minute rest, and 160 degrees F. (medium), about 2 3/4 hours.
  6. Remove the pork from the slow cooker and let rest 15 minutes before slicing and serving.

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  1. This looks delicious! I’ve never put pork tenderloin in the crockpot, but I’m all about crock pot cooking!

  2. Yay for pork! It is one of my favorites to cook with, but I feel like it just does’t get enough love. I’ve never tried a loin in the crockpot, but I love how moist it would be, both the night it’s served and the leftovers. Great idea!

  3. What a wonderfully quick and easy meal to prepare. Love it.

  4. This looks delicious! I have never made a pot roast in the slow cooker, but I might give this recipe a try. Thanks!

  5. Can you use fresh rosemary? And if so, how to adjust measurements?

    • I’d probably use the same amount of rosemary….or maybe slightly less.

  6. Hi Lauren,

    I’m fairly new to crockpot cooking. Can you please clarify a few things? 1) In your post you say 4-6 hours but the recipe says less than 3… which is it and on a high temperature or low? 2) It sounds like I should keep the pork loin whole until after cooking? What if I cut into thick steaks before I cook, would this change anything? 3) Do I need to add any water or anything initially until the pork starts to emit juice? Won’t it burn without a little liquid at first?

    I can’t wait to try it! Thank you!

    • Either high or low temps will work. If you use a high temp, the roast will be done faster, the lower temp will take a little more time. As long as it gets to 165 degrees internally, it is done. I would recommend keeping it whole the entire time it cooks. If you cut it into smaller pieces, they would be done much sooner.

  7. Do you cover with water?

  8. This looks great. What sauce or gravy would you have with it? My hubby doesn’t tend to like meat without any.

  9. Just tried to download the cookbook but it’s no longer where the link takes you. Any way you could email me a copy to download? Looks delish!