Tender, juicy pork loin slow-cooked with savory ranch seasoning, nestled alongside hearty potatoes, carrots, and onions. This one-pot meal fills your home with irresistible aromas while delivering comfort and flavor in every bite. Perfect for busy days, it’s effortless to prepare, wholesome, and a family favorite you’ll turn to again and again.
Recipe Tips and Tricks
- Sear for Extra Flavor: Browning the pork loin in a skillet before slow cooking locks in juices and adds a delicious crust.
- Cut Veggies Uniformly: Keep potatoes and carrots similar in size for even cooking—aim for 1- to 2-inch chunks.
- Low and Slow Wins: Resist the urge to cook on high; low heat ensures the pork stays tender and succulent.
- Add a Splash: If you like extra moisture, toss in a half cup of chicken broth or water before cooking.
- Freshen It Up: Sprinkle chopped parsley or green onions on top just before serving for a pop of color and freshness.
Why You’ll Love This Recipe
This dish is a dream come true for anyone craving a hearty, home-cooked meal without the fuss. The slow cooker does all the heavy lifting, transforming simple ingredients into a mouthwatering masterpiece. The ranch seasoning infuses every bite with tangy, herby goodness, while the pork loin turns melt-in-your-mouth tender. Paired with perfectly cooked vegetables, it’s a complete meal that satisfies the whole family. Whether you’re a busy parent, a beginner cook, or just someone who loves comfort food, this recipe delivers big on taste and convenience. Plus, the leftovers (if there are any!) taste even better the next day.
Slow Cooker Ranch Pork Loin with Vegetables
Juicy pork loin slow-cooked with ranch seasoning, potatoes, carrots, and onions for an easy, flavorful, one-pot family meal.
Ingredients
- 2-3 lb boneless pork loin
- 1 oz packet ranch seasoning mix (or 2 tablespoons homemade ranch blend)
- 1 lb baby Yukon Gold or red potatoes, halved
- 4 large carrots, peeled and cut into 2-inch chunks
- 1 large yellow onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Optional: ½ cup chicken broth or water for extra moisture
- Optional: Fresh parsley or green onions, chopped, for garnish
Instructions
- Get the Pork Ready: Pat your pork loin dry with paper towels—trust me, this helps it brown nicely. If you’ve got a skillet handy, heat 1 tablespoon of olive oil over medium-high heat and sear the pork on all sides for about 2-3 minutes per side until golden. No skillet? No worries—just skip to the next step!
- Prep the Veggies: While the pork’s doing its thing, grab your potatoes, carrots, and onion. Give the potatoes a quick rinse and halve them, peel and chop the carrots into big, hearty chunks, and slice that onion into wedges. Toss them all into the bottom of your slow cooker—they’re the cozy bed for your pork.
- Season It Up: Drizzle the remaining tablespoon of olive oil over the veggies, then sprinkle half the ranch seasoning, a pinch of salt, and some pepper. Give it a little toss so everything’s coated. Now, nestle that gorgeous pork loin right on top and sprinkle the rest of the ranch seasoning over it. Rub it in with love—it’s what makes this dish sing!
- Set It and Forget It: Pop the lid on your slow cooker. If you want extra juiciness, pour in that optional half cup of chicken broth or water now. Cook on low for 6-8 hours (perfect for a lazy day) or high for 3-4 hours if you’re in a bit of a hurry. The pork’s done when it hits 145°F inside and practically falls apart.
- Rest and Serve: Once it’s cooked, lift the pork out and let it rest on a cutting board for 5 minutes—patience pays off with juicier slices! Scoop the veggies onto a platter, then slice the pork into thick, tempting pieces. Arrange it all together, sprinkle with fresh parsley or green onions if you’re feeling fancy, and dig in!
Notes
- Check the pork’s temp with a meat thermometer to avoid overcooking—it should be juicy, not dry.
- If the veggies soak up too much liquid and look dry, add a splash of broth before serving.
- Leftovers make killer sandwiches—just add a bun and some BBQ sauce!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 1061Total Fat 45gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 24gCholesterol 364mgSodium 1038mgCarbohydrates 33gFiber 4gSugar 5gProtein 125g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pork Loin: Opt for a 2-3 pound boneless cut—lean yet flavorful, it holds up beautifully in the slow cooker. Avoid pork tenderloin, as it’s smaller and cooks faster.
- Ranch Seasoning: A 1-ounce packet works perfectly, or make your own with dried dill, garlic powder, and onion powder for a custom twist.
- Potatoes: Baby Yukon Golds or red potatoes are ideal—they’re waxy, hold their shape, and soak up the flavors.
- Carrots: Fresh, thick carrots add sweetness and color; peel them for a cleaner look or leave the skin for rustic charm.
- Onion: Yellow onions bring a mild sweetness, but white or red work too, depending on your preference.
- Olive Oil: A drizzle enhances browning if you sear the pork and keeps everything moist.
- Salt and Pepper: Adjust to taste—ranch seasoning has salt, so go light at first and tweak later.
Variations and Substitutions
- Meat Swap: Try chicken breasts or a beef roast instead of pork loin—just adjust cooking time (chicken cooks faster!).
- Veggie Mix: Swap carrots for parsnips, add green beans in the last hour, or toss in mushrooms for an earthy boost.
- Seasoning Twist: Use Italian seasoning, taco spices, or a garlic-herb blend instead of ranch for a whole new vibe.
- Creamy Upgrade: Stir in a can of cream of mushroom soup or a dollop of sour cream at the end for richness.
- Spicy Kick: Add a pinch of cayenne or red pepper flakes if you love a little heat with your comfort food.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days. The flavors meld even more overnight!
- Freezer: Freeze in portions (pork and veggies together or separate) for up to 3 months. Use freezer-safe bags or containers.
- Reheating: Warm in the microwave with a splash of broth, or reheat in the oven at 325°F covered with foil to keep it juicy.
Dish Gallery
Please share this Slow Cooker Ranch Pork Loin with Vegetables with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Slow Cooker Italian Herb Pork Loin