This slow cooker pork loin supper is the kind of simple, stick‑to‑your‑ribs meal I grew up with on the farms of the Midwest. It starts just the way my Amish neighbors used to do it: raw potatoes in the bottom of the crock, a seasoned pork loin laid right on top, and just three more pantry ingredients to bring it all together. You set it up in the morning, walk away, and by suppertime the pork is fork‑tender, the potatoes have soaked up all those savory juices, and there’s hardly a spoonful left. It’s the kind of hearty dinner that quietly disappears faster than anything else on the table.
Serve this pork loin sliced thick over the tender potatoes, with a spoonful of the pan juices ladled on top. A simple side of buttered green beans, peas, or steamed carrots fits right in with its country comfort. Warm dinner rolls or a slice of crusty bread are handy for soaking up the gravy, and a crisp lettuce salad with a light vinaigrette balances the richness. If you like, finish the plate with a spoonful of homemade applesauce—very traditional in Amish country and a lovely sweet contrast to the savory pork.
Slow Cooker Amish Pork Loin and Potatoes
Servings: 6
Ingredients
3 pounds boneless pork loin roast
2 pounds russet or Yukon Gold potatoes, scrubbed and quartered
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1/2 cup water
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker. Place the scrubbed, quartered potatoes in an even layer on the bottom. This gives the pork a sturdy bed to sit on and keeps it up out of the direct heat.
In a small bowl, stir together the condensed cream of mushroom soup, dry onion soup mix, and water until fairly smooth. This simple mixture will season the pork and turn into a rich gravy as it cooks.
Pour about half of the soup mixture evenly over the potatoes in the slow cooker, letting it run down between the pieces so they’re lightly coated.
Pat the pork loin roast dry with paper towels. Trim excess surface fat if there is a very thick cap, but leave a thin layer for flavor.
With clean hands, place the pork loin roast directly on top of the raw quartered potatoes in the slow cooker, fat side up if it has one. This lets the juices and fat from the meat baste the potatoes as everything cooks together.
Spoon the remaining soup mixture over the top and sides of the pork loin, spreading it gently so the roast is mostly covered. Some will drip down over the potatoes, which is exactly what you want.
Cover the slow cooker with the lid. Cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the pork is very tender and reaches at least 145°F in the center and the potatoes are easily pierced with a fork.
When done, carefully lift the pork loin out onto a cutting board and let it rest for 5 to 10 minutes. Stir the potatoes and juices together gently in the slow cooker so they’re evenly coated with the gravy.
Slice the pork loin across the grain into thick slices. Serve the slices over the potatoes, spooning some of the slow cooker gravy over each serving.
Variations & Tips
For a slightly sweeter, more old-fashioned flavor, stir 1 to 2 tablespoons of brown sugar into the soup mixture before pouring it over the potatoes and pork. If you prefer a lighter sauce, you can use cream of celery or cream of chicken soup in place of the mushroom. Carrots or quartered onions can be tucked in with the potatoes without changing the spirit of the recipe; just keep the total vegetable layer to about the same height so the pork still rests on top. To make a thicker gravy, remove the cooked pork and potatoes, then whisk 1 to 2 tablespoons of cornstarch into a little cold water and stir it into the hot juices; cover and cook on HIGH for 10 to 15 minutes until slightly thickened. Leftovers reheat well and can be shredded and served on buttered toast or tucked into sandwiches with a slice of cheese for a simple next-day lunch.
