Crock Pot Pork Loin

approximately 4 servings


  • 2 lb pork loin
  • 2 cloves garlic, sliced in 4 slices each
  • 1 clove garlic, minced
  • rosemary
  • thyme
  • dried mustard
  • salt
  • fresh ground pepper
  • 1 c cabernet sauvignon
  • 1/2 c free range, low sodium chicken broth
  • 1.5 apples, quartered and cored
  • 2 stalks celery with leaves, quartered
  • 1 small yellow onion, cut in large pieces
  • 1/2 lb baby carrots


  1. Clean silverskin from pork loin.
  2. Using a paring knife make 8, 1/2″ deep slits on the top of the pork loin.
  3. Insert sliced garlic into slits, then pinch slits closed at top.
  4. Sprinkle rosemary, thyme, dried mustard, salt, and fresh ground pepper generously on both sides of the pork.
  5. Pour wine and chicken stock into crock pot.
  6. Put seasoned pork in crock pot.
  7. Place remaining fruit and vegetables  in crock pot both on top of the pork and in the wine/stock mixture.
  8. Lightly sprinkle more rosemary, thyme, salt, and pepper (no dried mustard) on top of the meat and vegetables.
  9. Set crock pot to high for 8 hours.
  10. To serve, remove meat and place on platter. Discard celery and apples. Remove carrots and place on platter with meat. Slice meat and ladel cooking juices over meat and carrots or serve juices on the side.