Directions
1. Prepare the pork: Pat the pork loin dry with paper towels and trim any thick outer layer of fat, leaving a thin cap if you like a little richness. This helps the sauce cling better and keeps the slow cooker from becoming too greasy.
2. Make the honey mustard sauce: In a small bowl, whisk together the Dijon mustard, honey, and chicken broth until smooth and well combined. Taste and adjust the balance—add a touch more honey for sweetness or a spoonful more mustard if you prefer extra tang.
3. Arrange in the slow cooker: Place the pork loin in the bottom of a 4- to 6-quart slow cooker. Pour the honey mustard mixture evenly over the pork, turning the roast once or twice to coat it on all sides.
4. Cook low and slow: Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and reaches an internal temperature of at least 145°F (63°C). Slow cookers vary, so start checking toward the earlier end of the range.
5. Rest and slice: Transfer the pork loin to a cutting board and let it rest for about 10 minutes. This helps the juices redistribute so the slices stay moist. Meanwhile, skim any excess fat from the surface of the cooking liquid in the slow cooker.
6. Optional sauce reduction: For a slightly thicker, more concentrated sauce, pour the cooking liquid into a small saucepan and simmer over medium heat for 5 to 10 minutes, stirring occasionally, until it reduces slightly. Taste and adjust seasoning if needed.
7. Serve: Slice the pork loin against the grain into 1/2-inch slices. Arrange on a platter and spoon some of the warm honey mustard sauce over the top, passing extra sauce at the table.
Variations & Tips
Because this recipe is so streamlined, it’s an easy canvas for small tweaks that shift the flavor profile without adding much effort. For a smokier, more robust version, whisk a teaspoon of smoked paprika into the honey mustard mixture or use a smoky whole-grain mustard. If you like a little heat with your sweet, add 1 to 2 teaspoons of prepared horseradish or a pinch of red pepper flakes to the sauce. To lean more into a German-style flavor, swap part of the Dijon for a mild Bavarian or brown mustard and serve the pork with sauerkraut on the side. You can also turn this into a one-pot meal by nestling halved baby potatoes or thick carrot chunks around the pork before cooking; they’ll absorb some of the sauce and become beautifully tender. If you prefer a creamier finish, stir a splash of heavy cream or a spoonful of sour cream into the reduced sauce right before serving for a velvety texture. Leftovers keep well for up to 3 to 4 days in the refrigerator and can be gently reheated with a bit of extra broth to keep them moist. This recipe also works nicely with pork tenderloin—just reduce the cook time (typically 3 to 4 hours on LOW) to avoid overcooking, as tenderloin is leaner and cooks faster.
