A flavorful and tender pork roast cooked in a slow cooker, infused with aromatic herbs and spices.
Mix the rosemary, black pepper, garlic powder, and onion powder in a small bowl.
Ensure the spices are evenly mixed for consistent flavor.
Rub the spice mixture all over the pork loin.
Massage the spices into the meat to enhance the flavor.
Spray the slow cooker with a non-stick spray and place one can of cream of mushroom soup at the bottom.
The soup base prevents the meat from sticking and adds moisture.
Place the seasoned pork loin on top of the soup in the slow cooker.
Position the pork centrally for even cooking.
Layer the sliced mushrooms over the pork loin.
Distribute the mushrooms evenly for consistent flavor.
Pour the second can of cream of mushroom soup over the mushrooms and pork.
Spread the soup evenly to cover the pork and mushrooms.
Dissolve the bouillon in the hot water and pour it around the sides of the pork in the slow cooker.
Pouring around the sides prevents washing off the seasoning.
Cover the slow cooker and cook on low for 6-8 hours.
Check the pork's tenderness after 6 hours to avoid overcooking.
Remove the pork from the slow cooker and thicken the liquid with a cornstarch slurry if desired.
Adjust the seasoning of the gravy to taste.
Serve the pork sliced with the gravy poured over it.
Garnish with fresh herbs for a touch of color and flavor.
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