This is the kind of slow cooker supper I lean on when the first daffodils are up but the evenings are still chilly. It uses frozen raw pork loin slices straight from the freezer and just five other simple things you probably have on hand. You tuck everything into the slow cooker in the late morning, and by dinnertime the pork is tender enough to pull apart with a fork and the vegetables are sweet and saucy. It reminds me of the sort of company meal my mother would make on a Saturday when neighbors dropped by—nothing fancy, but everyone went back for seconds and asked for the recipe on a scrap of paper.
Serve the pork and vegetables spooned over buttered egg noodles, mashed potatoes, or steamed rice to catch the light, herby juices. A simple green side—steamed green beans, peas, or a crisp lettuce salad—keeps the meal feeling like spring. Warm dinner rolls or a crusty loaf are nice for mopping up the sauce, and if you’d like a little brightness, set out lemon wedges or a splash of cider vinegar at the table.
6-Ingredient Slow Cooker Spring Pork Loin DinnerServings: 4
Ingredients
2 pounds frozen raw pork loin slices (about 1/2-inch thick, kept frozen)
4 medium carrots, peeled and cut into 1-inch chunks
1 medium yellow onion, sliced into thick wedges
1 cup low-sodium chicken broth
1/4 cup Dijon mustard
1 tablespoon dried Italian seasoning (or dried parsley and thyme mixed)
Directions
Place the frozen raw pork loin slices in a single, fairly even layer on the bottom of your slow cooker. It’s fine if they overlap a little, but try to keep them mostly flat so they cook evenly.
Scatter the carrot chunks and onion wedges evenly over the top of the frozen pork slices, letting some pieces fall down around the sides.
In a small bowl or measuring cup, whisk together the chicken broth, Dijon mustard, and dried Italian seasoning until the mustard is mostly dissolved and the herbs are distributed.
Pour the broth and mustard mixture evenly over the pork and vegetables in the slow cooker, making sure all the pork slices have at least a little liquid touching them.
Cover the slow cooker with the lid. Cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and reaches at least 145°F in the center of the thickest slice (it will usually go higher, which is fine for this style of dish).
Once cooked, taste the cooking liquid and add salt and black pepper to your liking, if desired. Gently stir the pork and vegetables, breaking the pork into large, tender pieces with a spoon or fork if you like it more shredded.
Serve the pork and vegetables hot, spooned over your choice of noodles, mashed potatoes, or rice, with some of the pan juices ladled over the top.
Variations & Tips
If you’d like a creamier sauce, stir in 1/4 to 1/2 cup sour cream or plain Greek yogurt right at the end of cooking, with the heat turned to WARM so it doesn’t curdle. For a sweeter, more glazed flavor, whisk 2 tablespoons honey or brown sugar into the broth and mustard mixture before pouring it over the pork. You can swap the carrots for parsnips or add a couple of chopped celery stalks for more vegetable flavor. Fresh herbs, such as a handful of chopped parsley or chives sprinkled on just before serving, will give the dish extra spring brightness. If you don’t care for Dijon, use yellow mustard for a milder, more old-fashioned tang. For a heartier meal, add 1 pound of small red or gold potatoes, halved, on top of the carrots and onions; be sure they’re cut small enough to become tender in the listed cooking time.
Food safety tips: Always start with pork that has been kept fully frozen until it goes into the slow cooker; do not let it sit out on the counter to thaw. Arrange the frozen slices in a reasonably even layer so they come up to a safe temperature more quickly. Use only a slow cooker that is in good working order, and keep the lid on as much as possible so the heat stays consistent. Because you’re starting from frozen, avoid cooking on the WARM setting; use LOW or HIGH as directed. Check that the pork has reached at least 145°F in the center of the thickest piece with a food thermometer before serving. Refrigerate leftovers within 2 hours of cooking, in shallow containers so they cool quickly, and reheat thoroughly before eating.
