This slow cooker 4-ingredient butter herb pork loin is the kind of low-effort dinner that feels far more generous than the ingredient list suggests. A pork loin cooks gently in a buttery herb mixture until tender and sliceable, with the slow cooker doing nearly all the work. It is a practical Midwestern-style comfort meal, especially useful on busy days or when you want something warm, soothing, and dependable without a long prep session.
Serve the pork loin with mashed potatoes, buttered egg noodles, or rice to catch the flavorful juices. Steamed green beans, roasted carrots, corn, or a simple salad round it out nicely, and soft dinner rolls are never a bad idea if you want to make the most of the herb butter sauce left in the cooker.
Slow Cooker 4-Ingredient Butter Herb Pork Loin
Servings: 6
Ingredients
2 to 2 1/2 pounds pork loin
1 packet dry herb seasoning mix, about 1 ounce
1/2 cup unsalted butter, melted
1/2 cup chicken broth
Directions
1. Pat the pork loin dry with paper towels and place it in the bottom of a black slow cooker.
2. Sprinkle the dry herb seasoning mix evenly over the pork loin, then pour the melted butter and chicken broth around and over the meat.
3. Cover and cook on low for 4 to 6 hours, or until the pork is tender and reaches a safe internal temperature of 145 degrees Fahrenheit in the center.
4. Transfer the pork loin to a cutting board and let it rest for 10 minutes before slicing.
5. Spoon some of the herb butter from the slow cooker over the slices and serve warm.
Variations & Tips
Add garlic: If you want a slightly deeper savory flavor, add 3 to 4 minced garlic cloves or 1 teaspoon garlic powder to the butter and broth before pouring it over the pork.
Use different herbs: Italian seasoning, ranch-style herb blends, or a mix of thyme, rosemary, and parsley all work well here. Choose a blend that contains salt carefully so the pork does not become overseasoned.
Make a quick sauce: For a thicker finish, pour the slow cooker juices into a small saucepan after cooking and simmer with a cornstarch slurry for a few minutes until lightly thickened.
Don’t overcook the loin: Pork loin is leaner than pork shoulder, so it is best sliced rather than shredded. Start checking on the earlier end of the cooking window to keep it juicy.
For richer serving juices: After slicing, return the pork to the slow cooker for 5 to 10 minutes on warm so the meat can absorb a little more of the buttery herb liquid before serving.