Tender pork loin is cooked in a creamy sauce with stuffing for a super easy to recipe for Crock-Pot Pork Loin & Stuffing that the whole family will love! The pork loin is cooked in a creamy sauce while the stuffing cooks right in there with the flavorful pork!
Crock-Pot Pork Loin & Stuffing
Crock-Pot Pork Loin & Stuffing came from my families desire to be more efficient with our stored food thus start using up the insane amounts of frozen meat we have crammed in the freezer. I will likely continue to be choosing what we have for dinner by what I need to use up in the freezer for the foreseeable future. We were having guests over for dinner as well, so a large pot of something home made was something I knew they would appreciate, as they are far from home. The dish turned out quite well. It was moist, a little bit creamy and the stuffing made it different then just eating another pork loin. This recipe could easily be adapted to chicken breasts or thighs too. Personally, I am not too fond of Cream of Mushroom Soup, so Cream of Celery is my go to for Condensed Soup. It really worked out well, but if that is not something you have hand, Cream of Mushroom would work.
I served this with a simple store bought salad and some french bread. There were no left overs of the Crock-Pot Pork Loin & Stuffing as everyone enjoyed!
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Rate this recipe!
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| Servings | 8People |
| Prep Time | 10Minutes |
| Cook Time | 8Hours on low |
- 3-5 Pounds Pork Loins Fresh
- 1 Large Yellow Onion Chopped or Sliced
- 1 Can (10 3/3th oz) Condensed Cream Of Celery Soup Could also use Cream of Mushroom, Cream of Broccoli
- 1 Box (6 Ounces) Stove Top Stuffing I used Turkey, as that is what I had on hand.
- 1/4th Cup Water
- Salt & Pepper To Taste
- Paprika
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Ingredients
Servings: People
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- Grease Crock with Pam
- Lay the Pork Loins into the crock (I squished them in real good), lightly salt and pepper.
- Pour the Stove Top Stuffing on the Pork Loins.
- Place the Onions on top of the Stove Top Stuffing.
- Then carefully pour the Cream of Celery Soup over the onions/stuffing. I then added a bit more salt and pepper. I carefully added the water, and then topped it by sprinkling the Paprika.
- Cook on Low for 8 Hours or High for 4 hours
can I do this with a boneless pork loin roast?!
Absolutely. Frankly even a bone in pork chops would work. If the roast needs to be cut, I would do that, as it will cook better (at least into several different sections).
I have a already cooked small pork loin in the freezer, how could I adapt this recipe for it? Thanks in advance fir your advice.
I didn’t see it was pre cooked. I would just cook it for far less time, maybe even start the meat frozen, so the rest has time to cook properly.
Was it Pork Loin or Pork Tenderloin? I am a little confused on which one to use
My package said Pork Loin, but honestly, it was sliced Pork boneless chops type meat. You could even use bone in, I don’t think it will matter, it will taste good regardless.
If you get the large roast, they need to be sliced, mine were individually sliced and on the tray.
One question: Do you dilute the creamof celery soup?
No diluting needed.
Nice and easy. Perfect for week nights. I’ll do this tomorrow. Am I correct in assuming the stuffing goes in right out of the box?
Thanks!
Yup, straight out of the box. I literally poured it right out of the bag. No adding water or anything. The sauce and additional water that you add, make the stuffing moist and tender.
I’m trying this today for a family gathering actually my one son’s birthday. I just have a quick question..if using a pork loin roast what’s the best way to cut it when it’s done with all the stuffing??
You can slice the roast and add the stuffing to the side (unless you stuffed the roast, then slice and serve with the roast in the middle)
Can the soup be substituted with gravy?
Hi Char, this recipe has not been tested using gravy for the soup, but it should work I would think. If you try it be sure to come on back and let us know how it turned out for you!