In order to keep pork loin from drying out, it is best to cook it at low heat and slowly; what better way to do that than in a crock-pot. If the pork is still tough after cooking, extend the cooking time, making sure there is enough liquid in the crock-pot.


I like to sear the pork loin on both sides in a nonstick frying pan on high heat to give it a nice brown color. Slow-cooking renders pork that is tender perfection.


The sauce is rather thin, so if you would like a sauce with this pork, I would suggest adding a tablespoon of dry brown gravy for meat that one can buy in packets and boil the sauce until thickened or use your favorite low-carb thickener.  You can blend some of the onions with the sauce to thicken.  Another idea is to add other vegetables to the crock-pot for that very reason.  Cooked vegetables are a wonderful thickener for gravies and soups.

Pork roast is what I use for the other lean meat in our lives.  I also like pork tenderloin, pork ribs and pork chops from time to time.  I usually cook my pork tenderloin on the barbecue or in the oven.  Pork ribs I like to make in the crock pot as well.  Pork chops are great made in a frying pan or in the slow-cooker.  Leftover pork loin is still good the next day.  It is such a lean cut of meat.  I have a number of pork recipes under the category "meat"  and sub-categorized under pork.


Use more red pepper flakes if you want more of a kick. I thought the amount suggested was plenty!

Some other recipes you may enjoy:

Sweet and Spicy Pork Tenderloin

Slow-cooker Bacon-Wrapped Pork Loin

Pork Loin Roast with "Honey" Mustard Sauce

Crock-pot Pulled Pork in Mushroom Gravy

Saucy Slow-Cooker Baby Back Ribs



4 lbs boneless pork loin (1.8 kg)

1 large onion

2 tbsp olive oil (30 mL)

2 tsp salt (10 mL)

1 tsp granulated garlic (5 mL)

1 tsp onion powder (5 mL)

1 tsp red pepper flakes (5 mL)

11/2 cups chicken stock (375 mL)



Slice onion into circles and place in bottom of crock-pot.


In large nonstick frying pan, brown pork on both sides over high heat in bacon fat.  Drizzle olive oil over pork loin which has been placed on top of the onion circles in the crock-pot.


In small bowl, combine salt, granulated garlic, onion powder and red pepper flakes.  Sprinkle pork with seasonings.  Rub gently to distribute evenly.


Add chicken stock in bottom of crock-pot.  Set on low for 5 to 6 hours or on high for 4 hours.  Pork should register 145°F (62°C) on a meat thermometer.  Serve the pork with the cooked onions, and, if desired, thicken the sauce left in the crock-pot to serve as a gravy on the side.

Yield:  10 servings

1 serving

290.9 calories

40.1 g protein

13.3 g fat

0.3 g fiber

1.9 g net carbs

As an Amazon Associate, I earn from qualifying purchases.  Here is my Amazon store for more of my favorite products: AMAZON STORE  Thank you for your support. We also make money through other affiliate partner links.