Crock Pot Pork Loin Roast and Potatoes – Ranch Pork Loin

Description

This Crock Pot Pork Loin Roast and Potatoes – Ranch Pork Loin is a comforting and hearty dish that practically cooks itself. With tender pork loin slow-cooked to perfection alongside creamy potatoes, seasoned with ranch dressing mix and simple spices, this recipe is both easy and family-friendly. The ranch adds a tangy, herby flavor that enhances the juicy pork while the potatoes soak up all the savory juices, making every bite irresistible. Perfect for busy weeknights or a cozy Sunday dinner.

Ingredients For Crock Pot Pork Loin Roast and Potatoes – Ranch Pork Loin

• 3–4 lb pork loin roast (boneless or bone-in)

• 2 lbs baby potatoes (halved) or Yukon golds, cut into chunks

• 2 tbsp olive oil or butter

• 1 packet ranch seasoning mix (or 3 tbsp homemade ranch mix)

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika (optional)

• Salt & black pepper, to taste

• 1 cup chicken broth (or water)

• Fresh parsley for garnish

Instructions

1. Prepare the Pork Loin

   • Pat dry the pork loin roast with paper towels. Rub with olive oil.

   • Season generously with ranch mix, garlic powder, onion powder, paprika, salt, and pepper.

2. Layer the Crock Pot

   • Place the halved potatoes at the bottom of the slow cooker.

   • Pour in the chicken broth.

   • Lay the seasoned pork loin on top of the potatoes.

3. Slow Cook

   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until pork reaches at least 145°F internal temperature and is tender.

4. Serve

   • Slice the pork loin and serve with the potatoes.

   • Spoon some of the flavorful juices from the crock pot over the top.

   • Garnish with fresh parsley.

Notes

• Use a pork loin roast, not pork tenderloin (they cook differently).

• Yukon gold or red potatoes hold their shape best for slow cooking.

• For added flavor, sear the pork loin in a skillet before placing it in the crock pot.

• Can be made into a creamy ranch version by adding ½ cup sour cream or cream cheese at the end.

Tips

• Don’t overcook: Pork loin is lean and can dry out if left too long. Check tenderness around 6 hours.

• Add veggies: Carrots, onions, or green beans can be added for a one-pot meal.

• Make gravy: Thicken the cooking juices with cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) for a ranch gravy.

• Meal prep friendly: Leftovers reheat well and can be used for sandwiches or wraps.

Servings

• Serves: 6 people

• Serving size: ~6 oz pork + 1 cup potatoes

Nutritional Info (per serving, approx.)

• Calories: 365

• Protein: 39g

• Fat: 15g

• Carbohydrates: 22g

• Fiber: 3g

• Sodium: 810mg

Benefits

• High protein – great for muscle repair and satiety.

• One-pot meal – easy cleanup and minimal effort.

• Family-friendly – kid-approved ranch flavor.

• Balanced nutrition – includes lean protein, healthy carbs, and veggies.

Q & A

Q: Can I use pork tenderloin instead of pork loin?
A: Tenderloin cooks much faster and would likely dry out in the crock pot, so stick to pork loin for best results.

Q: Can I make this ahead of time?
A: Yes! Prep everything the night before, store in the fridge, and place in the crock pot in the morning.

Q: Can I use fresh herbs instead of ranch seasoning?
A: Absolutely – a mix of dill, parsley, garlic, onion, and chives works beautifully.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

Q: What can I serve this with?
A: A fresh green salad, roasted vegetables, or dinner rolls pair perfectly.