This little slow cooker supper takes me right back to those rainy April evenings on the farm, when chores still had to be done but everyone wanted something warm and hearty to come home to. With just raw cubed pork loin and two pantry staples, you can tuck everything into the slow cooker in minutes and let it quietly turn into a tender, savory meal while you go about your day. It’s the kind of no-fuss recipe busy families have leaned on for generations in the Midwest—simple ingredients, honest flavor, and plenty to go around.
Spoon the tender pork and its rich onion gravy over a big pile of mashed potatoes, buttered egg noodles, or hot cooked rice to soak up every bit of the sauce. Add a simple green side—steamed green beans, peas, or a tossed salad—and maybe a pan of biscuits or a slice of buttered bread for sopping. It also pairs nicely with roasted carrots or a bag of mixed frozen vegetables warmed in a little butter and salt.
3-Ingredient Slow Cooker Pork Loin Supper
Servings: 4
Ingredients
2 pounds raw pork loin, cut into 1-inch cubes
2 (10.5-ounce) cans condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
Directions
Place the raw cubed pork loin in an even layer on the bottom of a 4- to 6-quart slow cooker, making sure the meat is spread out so it cooks evenly.
In a medium bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. The mixture will be thick, but that’s what will turn into a rich gravy as it cooks.
Pour the soup mixture evenly over the pork cubes, using a spatula to spread it so all the meat is coated. Do not add extra water; the pork will release enough juices as it cooks.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and easily pierced with a fork.
Pages: 1 2
