Craving a dinner that smells like a restaurant but requires zero tuxedo skills? This slow-cooker red wine shallot pork loin does exactly that—comfort food that practically cooks itself.
It’s tender, glossy, and somehow fancy without the fuss. But here’s the catch!
You’ll need just a few simple moves up front and the slow cooker will handle the rest.
Contents
Equipment: Must-haves
- Slow cooker
- Skillet
- Knife
- Cutting board
- Tongs
- Meat thermometer
- Measuring spoon
Equipment: Nice-to-haves
- Kitchen twine
- Fine-mesh strainer
- Serving platter
- Spoon
Ingredients
- 3 pound pork loin
- 1 tablespoon olive oil
- 2 tablespoon unsalted butter
- 2 small shallot, thinly sliced
- 3 garlic clove, minced
- 1 cup dry red wine
- 1 cup beef broth
- 2 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Pat the pork loin dry and season it all over with salt and pepper.
- If you have kitchen twine, tie the pork loin at intervals to keep a nice shape while it cooks.
- Heat the skillet over medium-high and add olive oil until it shimmers.
- Sear the pork loin on all sides until the exterior is browned and has a nice crust, using tongs to turn it.
- Transfer the seared pork loin into the slow cooker and tuck it in like it’s taking a nap.
- Reduce the skillet heat, add unsalted butter, then sauté the shallot until it softens and becomes fragrant.
- Add the garlic to the skillet and cook just until fragrant—don’t let it burn.
- Deglaze the skillet with red wine, scraping up the brown bits from the pan to capture that deep flavor.
- Stir in tomato paste, Dijon mustard, and brown sugar in the skillet until glossy and combined.
- Pour the wine mixture and beef broth over the pork loin in the slow cooker.
- Tuck the dried thyme, dried rosemary, and bay leaf around the pork loin.
- Cover and cook on low until the pork loin is very tender and the internal temperature reaches a safe level, checking with a meat thermometer.
- When the pork loin is done, transfer it to a cutting board and let it rest while you make the sauce.
- Strain the cooking liquid through a fine-mesh strainer into the skillet to remove herbs and shallot bits.
- Bring the strained liquid to a simmer and whisk a cornstarch slurry into it to thicken until glossy and spoonable.
- Taste the sauce and adjust seasoning with salt and pepper if needed.
- Slice the rested pork loin against the grain and arrange it on a serving platter.
- Spoon the red wine shallot sauce over the sliced pork loin and serve right away.
Good to Know
Tips: Always pat the pork loin dry before searing to get a beautiful brown crust that locks in flavor. Variation: Swap dried thyme and dried rosemary for fresh herb if you have it—just tuck sprigs into the slow cooker near the end for a bright finish.
Sauce note: If your sauce ends up too thin, simmer it a bit longer uncovered to concentrate flavor before adding the cornstarch slurry. Serving suggestion: Serve with mashed potato or creamy polenta to soak up the sauce and a simple green salad for freshness.
Make-ahead: You can cook the pork loin a day in advance and reheat gently; the sauce often tastes even better the next day. Wine pairing: Pair with the same style of red wine used in the recipe for continuity—something medium-bodied and not too tannic works best.
Safety: Use a meat thermometer to check doneness rather than guessing; rest the pork to let juices redistribute for a juicier slice. Final thought: This recipe makes you look like a culinary genius with very little effort—so go ahead and take the compliment.
You’re welcome.
