Crock Pot Pork Loin Roast
photo by Papa D 1946-2012
- Ready In:
- 7hrs 10mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 tablespoon rosemary
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 (10 ounce) can cream of mushroom soup
- 1 (10 ounce) can golden cream of mushroom soup
- 2 teaspoons better than bouillon, Beef flavor
- 1 cup hot water
- 8 ounces fresh sliced mushrooms
- 1 rolled pork loin roast (about 4 - 5 lb)
- 1 ounce dry onion soup mix (1/2 pkg )
directions
- Rub combined spices all over roast.
- Place one can of the soup on bottom a crock pot, sprayed with Pam.
- Set roast on top of soup.
- If using dry onion soup, sprinkle over roast.
- Cover roast with mushrooms.
- Top with remaining can of soup.
- Combine bullion concentrate with hot water.
- Pour around sides of roast.
- Cover & cook on low for 6 - 8 hours depending on your crockpot.
- Remove roast and thicken liquid for gravy add additional pepper to taste.
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Reviews
-
Made this as written with a few adjustments. I omitted the rosemary, mushrooms, dry onion soup mix and the can of cream of mushroom soup. Used a 2 1/2 pound pork loin roast, added a chopped onion, 2 medium potatoes cubed and 3 carrots sliced. Cooked on low for 6 hours and enjoyed the smell during the day. Came out moist with wonderful flavor and tender vegetables. Using 1 can of golden mushroom soup and 1 cup of beef broth there was plenty of thick gravy. Thanks !
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Tweaks
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My whole family loved this recipe. I did adjust the recipe slightly by using regular cream of mushroom soup for both cans, omitted the dry onion soup mix, added minced garlic, and used thyme instead of rosemary. The pork came out moist and flavorful. I did thicken the soup/broth after pulling out the pork and it made for a wonderful gravy for our mashed potatoes. This even pleased my picky eaters and any recipe that can do that deserves full stars!