Amish Pork Loin & Potatoes Slow Cooker

Amish Pork Loin & Potatoes Slow Cooker. This slow cooker pork loin meal is like the yummy, filling food I ate growing up on Midwest farms. It uses the old way my Amish friends did it: put raw potato chunks at the bottom of the pot, lay a tasty pork loin on top, and add just three things from your kitchen. Set it in the morning, forget it, and at dinner the pork is soft enough to cut with a fork. The potatoes drink up all the tasty meat juices, and the food vanishes quick from the table.

Serve thick slices of pork on the soft potatoes, with some juices spooned over. Add easy sides like green beans with butter, peas, or steamed carrots—they match the cozy farm feel. Warm rolls or crusty bread are great for mopping up the gravy. A fresh salad with light dressing cuts the rich taste. Top with homemade applesauce if you want—it’s an old Amish favorite that adds sweet to the salty pork.

Make a cozy farm-style dinner in your slow cooker! Layer chunky potatoes under a juicy pork roast, top with a mix of mushroom soup, onion mix, and water. Slow cook till tender. Pork slices over gravy-soaked potatoes disappear fast—add beans and applesauce for the perfect hearty family meal everyone loves.

Ingredients

• 3 pounds boneless pork loin roast

• 2 pounds russet or Yukon Gold potatoes, scrubbed and cut in quarters

• 1 (10.5-ounce) can condensed cream of mushroom soup

• 1 (1-ounce) packet dry onion soup mix

• 1/2 cup water

Amish Pork Loin & Potatoes: Directions

1. Spray a little oil inside a 5- to 6-quart slow cooker. Spread the clean, quartered potatoes flat on the bottom. They make a strong base for the pork and keep it from the hottest spot.

2. In a small bowl, mix the mushroom soup, onion soup mix, and water until smooth. This easy sauce flavors the pork and makes yummy gravy while cooking.

3. Pour half the soup mix over the potatoes. Let it drip between them to coat lightly.

4. Dry the pork loin with paper towels. Cut off extra thick fat if needed, but keep a thin bit for taste.

5. Put the pork loin right on the raw potato chunks, fat side up if it has some. This way, meat juices soak into the potatoes as it all cooks.

6. Spoon the rest of the soup mix on top and sides of the pork. Spread it so most of the roast is covered. Some drips to the potatoes—perfect!

7. Put on the lid. Cook on LOW 7 to 8 hours, or HIGH 3 1/2 to 4 hours. Pork should be super soft, at least 145°F inside, and potatoes easy to poke with a fork.

8. Lift pork to a cutting board and rest 5 to 10 minutes. Stir potatoes and juices in the pot to coat them with gravy.

9. Cut pork into thick slices against the grain. Serve over potatoes with gravy spooned on top.