Crockpot Creamy Garlic Pork Loin

Crockpot Creamy Garlic Pork Loin


An easy, comforting and tender crockpot meal everyone will love.
  • 2 lb (1.100kg) center cut boneless pork loin (or two 1 lb. pork tenderloins)
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red chili pepper flakes
  • 1 teaspoon dried thyme
  • 4 cloves garlic, peeled and minced
  • 2 shallots, chopped
  • ¼ cup olive or vegetable oil
  • ¼ cup white wine (plus a bit more to deglaze pan)
  • ½ cup chicken broth or stock
  • ½ cup heavy cream
  • 1 tablespoon cornstarch (optional)
  • 3 fresh sage leaves (1 for cooking, 2 for garnish)
  1. Season pork loin on all sides with paprika, salt and pepper, to taste (you can score the fat for a nicer look). Heat the oil with a sage leave in a large Dutch oven or skillet over medium-high heat. Add the pork loin to the pan and saute the pork for about 5 minutes on each side, then place in a crockpot or slow cooker.
  2. Stir in wine, chicken stock, shallots, crushed chili pepper flakes, garlic and thyme; season with salt and pepper, to taste. Cover and cook on high for 4-5 hours or low for 6-8 hours, or until the pork is completely cooked. Remove pork from the slow cooker, cover and keep warm.
  3. In a small bowl, whisk together heavy cream and cornstarch. Stir into the slow cooker with the cooking juices and replace cover. Cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
  4. In the meantime, cut the pork loin in slices. Then place the sliced pork loin in the slow cooker to reheat for a couple of minutes. Garnish with sage leaves and serve this delicious slow cooker creamy garlic pork loin over rice, pasta or any vegetable immediately with the cream sauce.

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