Italian Pork Loin (In a Crock Pot)

I was in the mood for spaghetti for dinner, but had a pork loin that needed to be used so instead of doing my usual barbecue sauce and pork, I decided to try the spaghetti sauce instead. I was not disappointed. The pork was fork tender and the sauce served over spaghetti was delicious!

Ready In:
8hrs 15mins
Serves:
Units:

ingredients

directions

  • Place peppers and onions in the bottom of crock pot.
  • Rub pork loin with salt, pepper, Italian Seasoning, garlic powder, Thyme and Fennel seed.
  • Place the pork loin on top of the peppers and onions in crock pot.
  • Pour spaghetti sauce over the pork loin making sure to cover the roast.
  • Pour the red wine vinegar in the spaghetti sauce jar and replace the cover; shake the jar so the vinegar mixes with any sauce left in the jar.
  • Pour the vinegar around the pork loin.
  • Add the two bay leaf.
  • Cook at low setting for 8-10 hours.
  • Remove pork loin and slice and put the slices back into the sauce in the crock pot.
  • Serve with your favorite pasta.
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@Denise in NH
Contributor
@Denise in NH
Contributor
"I was in the mood for spaghetti for dinner, but had a pork loin that needed to be used so instead of doing my usual barbecue sauce and pork, I decided to try the spaghetti sauce instead. I was not disappointed. The pork was fork tender and the sauce served over spaghetti was delicious!"
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  1. whtbxrmom
    My family gave this 4 stars. They said the pork loin had really good flavor. It was so tender that you couldn't really slice, it just fell apart when you tried. They only down fall was the juices of the pork loin made the sauce super thin while it was cooking. Tried to serve over pasta and the sauce just ran through it like water. If I had tomato paste on hand I would have added it to try and thicken it up.
    Reply
  2. NurseJaney
    Had a 3 pound boneless pork loin, and so glad to find this tasty recipe. Used my own red pepper/tomato sauce, and red and green peppers from the garden. Put it together in about 10 minutes -- hampered only by the sequence listed for ingredients. It is SO much more helpful to have them listed in order of use, to avoid missing anything. The sauce was too thin for pasta -- did nicely over mashed potatoes -- and I will thicken the leftovers for the next meal. Thanks for posting, Denise.
    Reply
  3. JFitz
    This was really good. I used homemade sauce because I had some. I also added gnocchi at the end as someone else recommended. Thanks for an easy and tasty recipe.
    Reply
  4. BakingMissy
    Wonderful! The only thing I would do differently is add a little sugar to enhance the sweetness - otherwise it's wonderful! Makes GREAT sandwiches and goes a long way! I'm about to make it again for a pot-luck at the church and will mix it with penne and add parmesean before serving - sure to be a hit! BTW, have yet to thaw my meat before cooking, and it works fine - cook on low for about 8hrs or so.
    Reply
  5. EC in NJ
    I could only get a bone-in roast the day I was shopping, which complicated matters a little, but the recipe was still a success. The roast was almost 4 lbs, and I cooked it on High for about 6 hours. I used all the ingredients called for except the fennel seed, even though I was a little worried that it would be too garlicky or vinegary. However, the flavor and tenderness turned out great. I had to strain the sauce and pick through the meat to get out any little bone fragments, but that was my own fault. I will definitely make it again, but when I can use a boneless roast. I may also sprinkle in a little Minute tapioca to make the sauce a little thicker. I love the fact that it doesn't count on a bunch of salty ingredients for flavor--you could even use No Salt Added spaghetti sauce to keep it really low sodium.
    Reply
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