Slow Cooker Pork Loin with Sherried Mushroom Gravy

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. We participate in other affiliate programs as well. For more details, please see our disclosure policy.

An inexpensive cut of meat, pork loin transforms into a feast when braised in the slow cooker and topped with a sherried mushroom gravy.

This post contains affiliate links which provide a means for me to earn fees linking to Amazon and other affiliate sites.

Slow Cooker Pork Loin with Sherried Mushroom Gravy | Good Cheap Eats

A few months ago I started doing the bulk of my shopping at ALDI and Costco. If you’ve ever been to either store, you know that neither carries everything you might need in a given week or month. Another downside is that sometimes they run out of the things. Sometimes you have to make do.

Such was the case back in September when I was looking for a particular cut of meat. They were out of what I wanted, and the only other cut that fit my price range was a half pork loin at $1.89/lb. I threw it in the cart, wondering what I would end up doing with it. To be honest, when I’d cooked pork loin in the past, it had been dry. Dry pork? Ugh.

Well, this turned out to be very serendipitous. I did some research and experimenting and, well…., we’ve had this dish FOUR TIMES in the last two months! It’s that good. I think one of the tricks is the shorter cooking time, particularly if your slow cooker runs hot as mine always seem to do. This can be problematic if you’re using your slow cooker while you’re away from home all day. I guess I would say, put it on low and try to get it off the heat before it hits the 7 hour mark.

Not overcooking the pork results in very tender meat that slices well. Go too far and the meat shreds well but tends to be on the dry side.

One of my favorite parts of this dish, of course, is the gravy. I love mushrooms and I’ve slowly convinced most of my children to get on board with mushrooms. So yummy!

Slow Cooker Pork Loin with Sherried Mushroom Gravy | Good Cheap Eats

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

  • Stock up on ingredients when they are on saleStock up when you see pork loin on sale and stash extras in the freezer. Likewise, load up on onions and mushrooms.
  • Price match. Check your grocery store fliers to see who has the best price on the items on your list.
  • Make your own spice mixes. I love to mix my own spice blends. I save so much money over commercial blends.

Tools I use to make this recipe easy:

This is a pretty straight-forward dish. You don’t need any fancy equipment. However, having some good basic kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.

Slow Cooker Pork Loin with Sherried Mushroom Gravy | Good Cheap Eats

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

Subscribe to Good Cheap Eats
Read Newer Post
Read Older Post


  1. Meltssa says:

    The whole pork loins are on special this month at Costco. We slice ours for boneless pork chops. We like to grill them for an easy supper but a special treat is pimiento cheese stuffed pork chops. They need to be cut a little thicker. You make a pocket in the meat, stuff, brown them a little in a skillet and finish in the oven. So very yummy.

    Melissa in GA

    • Sounds delicious!

    • Sandi says:

      Yep. I slice 1/3 into chops, leave 1/3 for a roast, and dice the other 1/3. Some of the diced pieces are large chunks, sometimes they are smaller for stir fries and such. One easy way is to season them with Montreal steak seasoning, then cook in olive oil over medium low heat for about 15 minutes or so. Yum! The pimento version sounds quite interesting, though, and I’d like to give that a try. How long do you cook those?

      • Good to know! I wish my people liked pork chops. I think I overcook them. :/

        • Sandi says:

          The easiest way to ruin them is getting the temp too hot. You really don’t want the cooking device hotter than about 300/325 or they get tough instead of staying nice and tender. On a skillet with a thermometer, that’s easy. I’ve learned the hard way that means no higher than 4 on my stovetop. I cannot remember the last time I’ve baked them; I just remember they were always dried out and unpleasant so no recommendation there.

          It only has to be cooked to an internal temp of 145 (which will rise up to 10 degrees more as it sits for a few minutes when you take it off the heat). It used to have to be cooked longer to make sure to kill certain diseases that are no longer an issue. The old adage about cooking it until it is solid white and you see no pink? That is totally wrong. If you’ve cooked it that much, it is overcooked and going to be dry.

          • Yes, I’ve been cooking pork tenderloin and other roasts to a lower internal temp with great success, but pork chops are tricky for me because they’re so thin. Plus, they’re often so fatty that my people balk at them.

  2. Melissa says:


    We do the same break down on the loin as well but I only do a roast in the winter since we grill a lot in the summer.
    Ya know, I can’t even tell you how long I leave them in the oven. Been cooking so long I just kind of eye ball it. lol
    It also depends on the thickness of your chops. But you will love the flavor of the melty cheese with the pork.

    Just aside – the whole pork loin, often a sale item as low as $1.69/ib in my area, is a bargain for a lean protein. I tried to share that with the girls at work years ago and they all just looked at me blankly. Most households eat out a lot and fail to plan when it comes to meals. Our kids were just shocked at how many of their friends didn’t eat dinner at home. They are all grown now and can cook at home for themselves.

    Melissa in GA

  3. Alice E says:

    Sounds Yummy! Pork loin is frequently on sale here also. One of my favorite things to do with it is a Betty Crocker recipe for Southwestern Pork Stew made in the slow cooker. I dial back the heat a bit by using the Mexican style diced tomatoes instead of the green chili ones. I was really glad I tried this recipe, hope you also like it if you try it out. For a larger family you will probably want to double it, at least.

    The link is:

  4. TSandy says:

    Same here. I slice up a Costco pork loin for pork chops. Another use for a pork loin is to make your own Canadian bacon. I’m on another food project kick learning to make my own pork products like breakfast and Italian sausages. Who knew Canadian bacon started out as a lowly pork loin!

    • Jodi says:

      wow i had no idea! i love Canadian bacon!

    • HOW do you make Canadian bacon? It’s a small fortune here. And pork loin is on sale for 99c/lb tomorrow. Need to know! 🙂

  5. TSandy says:

    It’s easy. Erica from NW Edibles taught me. You need a smoker or know someone who has a smoker. (Offer to share your Canadian bacon with someone who owns a smoker to discover if you like making your own meat). I wanted to learn to smoke my own bacon. Then I discovered I could make my own Canadian Bacon too. I plan to try making my own pancetta next. BTW Erica is the food blogger who taught me how to make preserves without using commercial pectin.

    Canadian Bacon At Home

    For the Brine

    1 gallon water
    6.4 oz salt (This is 1-1/4 cups of the Diamond Crystal brand Kosher salt I use)
    40 grams / 3 tablespoons pink salt (6.25% sodium nitrite curing salt)
    ½ cup maple syrup
    ½ cup sugar
    8 garlic cloves, peeled and rough chopped
    4 fresh or dried bay leaves
    1 tbsp dried thyme, or a generous handful of fresh thyme
    1 tbsp whole black peppercorn
    Juice of 2 lemons

    For the Canadian Bacon

    1, 8-to-10 pound pork loin


    Combine all the brine ingredients in a large, non-reactive pot. Stirring occasionally, heat the brine over medium heat until the salt and sugar are fully dissolved. Let the brine cool, then pop it in the fridge to chill.
    While your brine is chilling, trim the pork loin of any excess fat and slice in half to form two, 4-to-5 pound cylinders. Put each piece of pork loin in a heavy duty, gallon-size freezer bag. Divide the brine and the aromatics evenly between the bags, squeeze out excess air and seal the bags well.
    Brine the pork in the the refrigerator for 3 to 4 days, flipping the pork periodically to ensure an even brine.
    Rinse and dry the pork, then allow to dry to form a pellicle.
    Hot smoke the pork at 200 degrees until the internal temperature of the pork reaches 150 degrees.

    **Make sure you read the information from the link I provided so you know which nitrate salt to purchase. The two nitrate salts are not interchangeable.

  6. Dorene says:

    The loin roast is called “Chef’s Prime” at our Hannaford grocery store. I mince garlic and let it sit in olive oil with generous amounts of marjoram and thyme. I also add Montreal steak seasoning to the mix. I then rub it all over cut of meat and slow-roast it in the oven at 325 for about 2 hours, more if it’s a larger cut. I cook to 160, tent it with foil for 15 minutes, then slice. It’s juicy, tender and tasty every time. It’s delicious and pretty enough for Easter dinner. Serve with baked potato and sliced steamed carrots. My family loves it.

Share Your Thoughts