Slow Cooker Rosemary Garlic Pork Loin

Tender juicy roast pork made extra easy in your slow cooker. This delicious keto dinner is perfect for busy weeknights or for more leisurely weekends. With a creamy garlic rosemary sauce for fantastic flavor.

Course Main Course

Cuisine American

Keyword pork loin roast, slow cooker pork loin

Prep Time 10

Cook Time 4 20

Total Time 4 30

Servings servings

Calories 406kcal

Ingredients

3 to 4 lb boneless pork loin (not tenderloin!)
Salt and pepper
1 tablespoon avocado oil
4 cloves garlic, sliced
2 tablespoon fresh chopped rosemary
½ cup dry white wine (or chicken broth)
3 tablespoon Dijon mustard

Instructions

Season the pork loin all over with salt and pepper. In a large skillet over medium high heat, heat the avocado oil until shimmering. Add the pork roast and brown on all sides, particularly any fatty sections. Place in a slow cooker (5 quarts or larger).
Add the garlic to the pan and cook until fragrant, about 30 seconds. Add the rosemary and stir to combine. Stir in the white wine and scrape up any browned bits, then bring to a simmer. Whisk in the mustard until well combined.
Pour the pan juices over the pork loin and set the slow cooker on high for 3 to 4 hours, or low for 6 to 8 hours. The internal temperature of the pork should reach at least 145F.
Slice the pork thinly and drizzle with the sauce at the bottom of the pot. If you want your sauce a bit thicker, try whisking in about ¼ to ½ teaspoon of glucomannan.
You can also give the pork loin a last minute browning under your broiler (no more than about 2 to 4 minutes) if you like. I found it didn't need it.

Notes

For keto, try to find the fatties cut of pork loin you can. One with a nice fat cap. Don't trim it, just brown it nicely in the pan!

Nutrition