Slow Cooker Pork Loin with Maple Glaze

5 from 4 votes

The combination of maple syrup, soy sauce, and fresh ginger in this slow cooker pork loin recipe creates a delicious sweet-savory combo.

Prep Time15

Cook Time3

Total Time3 15

Course: Pork

Cuisine: American

Keyword: crockpot pork loin, slow cooker pork loin

Servings: servings

Calories: 441kcal

1/2 onion diced
2 garlic cloves, minced
1 tablespoon avocado oil or olive oil
3 pounds boneless pork loin roast, trimmed of excess fat
1/3 cup low-sodium soy sauce For GF: Use gluten-free Tamari Soy Sauce or Coconut Aminos
2/3 cup pure maple syrup do not use fake pancake syrup
1 tablespoon minced or grated fresh ginger
1/8 teaspoon cayenne pepper or a pinch of red pepper flakes
2 tablespoons cornstarch

Stir together the diced onion, minced garlic, and oil in a microwave safe bowl. Cover with a paper towel (to prevent splatters) and microwave until softened, about 5 minutes. (Alternatively, you can saute them in a pan over medium-high heat, adding the garlic during the last minute of cooking time.)
Pat the pork dry with paper towels, season it lightly on all sides with salt and black pepper.
Place the pork loin, soy sauce, maple syrup, ginger, cayenne, and cooked onion mixture in a gallon-size freezer bag. Seal tightly and toss to combine.
Marinate the pork in the refrigerator for at least 2 hours and up to 24 hours.
Transfer the pork and marinade to the slow cooker. Cover and cook for 3-4 hours on low, or until the pork registers 145°F internally. Transfer the pork to a cutting board, tent with foil, and let rest for about 10 minutes.
Carefully pour or ladle the juices from the slow cooker into a medium saucepan. In a small bowl, stir together the cornstarch and 2 tablespoons of water until smooth. Add the cornstarch mixture to the pan and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, whisking, until thickened, about 3 minutes. Remove from the heat. Taste and season with salt and black pepper, if desired.
Cut the pork into 1/2-inch thick slices. Fan them out on a serving platter and drizzle the sauce over the meat. Serve.

Gluten-Free Version: Use gluten-free Tamari soy sauce or coconut aminos instead of soy sauce.
Since a pork loin roast can easily dry out, make sure to take an internal temperature and stop cooking it when it reaches 140-145°F. It will still be slightly pink on the inside when done.
Tip: Fresh ginger stores well in the freezer for a long time. Peel and tightly wrap the leftover ginger in plastic wrap or place a freezer bag. Freeze and use for future recipes.