Throw raw cubed pork loin in the slow cooker and 2 pantry staples to get a meal so mouthwatering the whole family will be begging for more!
Variations & Tips
If you prefer a creamier sauce, stir in 1/4 to 1/2 cup of sour cream at the very end of cooking, just before serving. For a slightly sweeter, more savory flavor, add 1 to 2 tablespoons of Worcestershire sauce to the soup mixture before pouring it over the pork. You can also toss a bag of frozen mixed vegetables or a handful of sliced mushrooms on top of the pork before adding the soup mixture for a built-in side. If you don’t have cream of mushroom soup, cream of chicken or cream of celery will work in a pinch, though the flavor will change slightly. For a thicker gravy, leave the lid off the slow cooker for the last 20 to 30 minutes on HIGH, or stir together 1 tablespoon cornstarch with 2 tablespoons cold water and mix it into the bubbling sauce. For food safety, always start with fresh or properly thawed pork loin—never cook from partially frozen in the slow cooker, as it may stay too long at unsafe temperatures. Make sure the pork reaches at least 145°F internally, though in this recipe it will usually cook well beyond that and become very tender. Refrigerate leftovers within 2 hours of cooking and use within 3 to 4 days, reheating until piping hot before serving.
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