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Slow-Cooker Parmesan-Herb Pork Loin with Chunky Tomato Sauce

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Hands-on time 30 mins
Total time 8 hrs, 35 mins

Makes 6 to 8 servings

Prep the night before, start cooking in the morning, and it will be ready when you get off work. Or prep it and cook on high for a hearty weekend lunch or dinner in 3 to 4 hours.


  • 2 1/2 cups chopped yellow onion
  • 1 cup chopped carrots
  • 1 3/4 cups chopped fresh fennel
  • 6 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 1 cup red wine
  • 1 (28-oz.) can whole tomatoes
  • 1 (14.5-oz.) can crushed tomatoes
  • 1/4 cup reduced-sodium chicken broth
  • 3 1/2 teaspoons kosher salt, divided
  • 1 1/2 teaspoons black pepper, divided
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 (2-lb.) boneless pork loin roast
  • Hot cooked pasta

How to Make It

  1. Sauté onion and next 3 ingredients in hot oil in a large skillet over medium heat 5 minutes or until tender. Increase heat to high, and stir in wine. Bring to a boil, and boil, stirring occasionally, 2 to 3 minutes or until reduced by half.

  2. Add whole tomatoes, crushed tomatoes, and chicken broth, and bring to a boil, stirring occasionally and breaking up tomatoes with spoon. Stir in 1 1/2 tsp. kosher salt and 1/2 tsp. pepper, and transfer to a 6-qt. slow cooker.

  3. Stir together Parmesan cheese, next 3 ingredients, and remaining salt and pepper. Rub mixture over all sides of pork roast, pressing to adhere.

  4. Place pork roast in slow cooker, and cook on LOW 8 hours. Carefully remove pork from slow cooker, and let stand 5 minutes. Slice pork, and serve with sauce over hot cooked pasta.

Cook's Notes

We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.