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Slow-Cooker Poblano Pork Loin

Total Time

Prep: 20 min. Cook: 3 hours

Makes

8 servings

We love seasonal poblano peppers, so this easy dish with many southwestern seasonings is a family favorite. It can be served in a variety of ways, too. It’s great with rice and beans, or in a taco with hot sauce. —Johnna Johnson, Scottsdale, Arizona
Slow-Cooker Poblano Pork Loin Recipe photo by Taste of Home

Ingredients

  • 1 boneless pork loin roast (3 to 4 pounds)
  • 3 tablespoons fajita seasoning mix, divided
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 large red onion, chopped
  • 1-1/2 cups chopped seeded fresh poblano peppers
  • 1/4 cup beef broth
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Optional: Hot cooked rice and a chipotle hot sauce, such as Cholula

Directions

  1. Sprinkle roast with 2 tablespoons fajita seasoning. In a large skillet, heat oil over medium heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. In a large bowl, combine the next 8 ingredients and remaining 1 tablespoon fajita seasoning; pour over meat. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, about 3 hours.
  2. Remove roast; cool slightly. Cut pork into bite-sized pieces; return to slow cooker. Heat through. If desired, serve pork with rice and hot sauce.

Can you freeze Slow-Cooker Problano Pork Loin?

Place cubed roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Slow-Cooker Pork Loin Tips

Do you need to trim the fat from the pork loin before cooking?

Not to be confused with pork tenderloin, a pork loin—sometimes called a center loin roast—is a lean cut of meat that oftentimes has a layer of fat on the top called the ‘fat cap.’ This layer of fat adds flavor to the pork as well as helps keep the meat from drying out as it cooks. Removing the fat before cooking isn’t necessary, but if there is an exceptionally thick layer of fat on the pork loin, remove a portion of it, taking care to leave at least a 1/4 inch of fat in place.

How can you avoid tough pork loin?

Lean meats, such as pork loin, can easily be overcooked or cooked at the incorrect temperature. Here is how to tenderize tough cuts of meat prior to cooking. Or, after the fact, try fixing a dried-out cut of meat in the slower cooker with this technique.

Can you use another cut of meat instead of pork loin?

Different cuts of meat will have quite different cooking times and results. So, rather than substituting with a different cut of pork and risking an undesirable result, try one of our other slow-cooker recipes that uses a different type of meat altogether, such as beef or chicken, based on what you have on hand.

What can you serve with slow-cooked pork loin?

Pork is a tasty and versatile meat. Try any one of these amazing side dishes to complement your pork and complete your meal.

Josh Rink, Taste of Home Food Stylist

Nutrition Facts

1-1/4 cups: 274 calories, 10g fat (3g saturated fat), 85mg cholesterol, 588mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 34g protein.

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