Can I use a smaller pork loin?

Yes, absolutely. A 1.5–2kg pork loin will work well in a slow cooker. Reduce the cooking time slightly: Low 5–6 hours or High 3–4 hours, depending on thickness. Use a meat thermometer to ensure it reaches 62–65°C in the centre

What if I don't have time to brown the pork first?

Browning is optional but recommended for flavour and colour. If you skip it, the pork will still be delicious and very tender, though it may lack some depth of flavour and will have a paler appearance. The glaze will help compensate

Can I make the glaze ahead of time?

Yes, you can prepare the glaze up to one day in advance and refrigerate it in an airtight container. Whisk it again before using to recombine the ingredients

What should I serve with this pork loin?

This pairs beautifully with roasted root vegetables, creamed potatoes, wilted greens, or a crisp green salad. The pan juices make an excellent sauce. For a complete holiday meal, serve with dinner rolls and cranberry sauce or apple compote

The Best Holiday Pork Loin You’ll Ever Make | Allrecipes

by Allrecipes

Pork

Published 14 May 2026Original video

Transform your holiday dinner with this foolproof slow cooker pork loin that's far more forgiving than traditional roasting. A flavourful dry rub seasons the meat deeply whilst it cooks low and slow, and a glossy glaze applied towards the end creates a restaurant-quality finish. This recipe is perfect for feeding a crowd without spending a fortune or hovering over the oven. The result is exceptionally tender, flavourful pork that doubles as both a centrepiece and the source of a delicious pan sauce. Ideal for Christmas, Easter, or any special gathering

Video thumbnail: The Best Holiday Pork Loin You’ll Ever Make | Allrecipes

Watch: The Best Holiday Pork Loin You’ll Ever Make | Allrecipes

Original recipe video — click to play

Original video by Allrecipes2k likes on YouTube

20 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 20 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: 45 minutes at 180°C

Ingredients

Servings:

Units:

Main

3500 g pork loin, trimmed of excess fat
A whole centre-cut pork loin works best; ask your butcher to trim it neatly.

Dry Rub

10 g salt
Kosher salt for even coating
5 g black pepper, freshly ground
5 g garlic powder
5 g onion powder
5 g smoked paprika
Optional; adds smoky depth

Glaze

120 ml apple cider vinegar
Add during final 20–30 minutes of cooking
120 ml honey
Add during final 20–30 minutes of cooking
30 g Dijon mustard
Add during final 20–30 minutes of cooking
30 ml soy sauce
Add during final 20–30 minutes of cooking

Optional

3 sprigs fresh thyme sprigs
(optional)
For flavour during cooking
2 sprigs fresh rosemary sprigs
(optional)
For flavour during cooking

Method

1
Trim the pork loin of excess fat and sinew, leaving a thin layer of fat for flavour and moisture. Pat dry with kitchen paper.
~10 mins
Tip: A dry surface helps the rub adhere and allows for better browning.
2
In a small bowl, combine all dry rub ingredients: salt, black pepper, garlic powder, onion powder, and smoked paprika. Mix well.
~5 mins
Tip: Make the rub fresh for maximum flavour.
3
Generously rub the pork loin all over with the dry rub mixture, working the spices into all surfaces. Allow to rest for 10 minutes.
~10 mins
Tip: Resting allows the flavours to begin penetrating the meat.
4
Heat a large frying pan or skillet over medium-high heat. Brown the pork loin on all sides until golden brown, approximately 2–3 minutes per side. This step is recommended for flavour and colour development.
~12 mins
Optional step
Tip: Browning is optional but highly recommended for depth of flavour. Do not skip this if you want restaurant-quality results.
5
Transfer the pork loin to your slow cooker. If using fresh herbs (thyme and rosemary), tuck them around the meat. No additional liquid is needed.
~2 mins
Tip: The pork will release its own juices during cooking.
6
Cover and cook on Low for 8 hours, or on High for 5 hours. The pork is done when a meat thermometer inserted into the thickest part reads 62–65°C (145–150°F).
~8 hrs
Tip: Low and slow cooking ensures incredibly tender, evenly cooked meat. The lower internal temperature prevents the meat from becoming dry.
7
In a small bowl, whisk together the glaze ingredients: apple cider vinegar, honey, Dijon mustard, and soy sauce. Stir until smooth.
~3 mins
Tip: This glaze will also serve as a sauce to accompany the pork.
8
During the final 20–30 minutes of cooking on High (or final hour on Low), brush the glaze over the pork loin, turning it to coat all sides. Return the lid and finish cooking.
~25 mins
Tip: The glaze will reduce and caramelise slightly on the outside of the meat. Apply it towards the end to prevent excessive breakdown.
9
Remove the pork loin from the slow cooker and transfer to a cutting board. Rest for 10 minutes before carving. This allows the juices to redistribute, ensuring moist, tender slices.
~10 mins
Tip: Resting is essential; do not skip this step.
10
Carve the pork loin into slices approximately 1.5cm thick. Spoon any pan juices and glaze remaining in the slow cooker over the carved meat. Serve immediately.
~5 mins
Tip: The pan juices can be strained and served as a sauce on the side.

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, absolutely. A 1.5–2kg pork loin will work well in a slow cooker. Reduce the cooking time slightly: Low 5–6 hours or High 3–4 hours, depending on thickness. Use a meat thermometer to ensure it reaches 62–65°C in the centre

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