Pat the pork loin dry with paper towels. This helps the seasoning stick better.

In a small bowl, mix together the ranch seasoning, garlic powder, onion powder, black pepper, and smoked paprika.

Rub the seasoning mixture all over the pork loin, making sure to coat every side.

Pro Tip: Let the pork sit with the rub for 10–15 minutes at room temperature if you have time—it enhances the flavor.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Once the oil is hot, sear the pork loin on all sides until golden brown, about 2–3 minutes per side.

Pro Tip: Don’t overcrowd the pan; sear in batches if needed to get an even crust.

Remove the pork and set it aside while you prep the potatoes.

Wash and cut baby potatoes into halves or quarters for even cooking.

In a mixing bowl, toss the potatoes (and optional carrots/onions) with olive oil, salt, black pepper, and thyme or rosemary.

Pro Tip: Use a gentle toss—don’t smash the potatoes or they may become mushy.

Place the seasoned pork loin in the center of the crockpot.

Arrange the potatoes and any other vegetables around the pork.

Pour any leftover seasoning or oil from the bowls over the veggies and pork to enhance flavor.

Cover the crockpot with the lid and cook on low for 6–8 hours or high for 3–4 hours.

Pro Tip: Low and slow is best for tender, juicy pork. Resist the urge to lift the lid frequently—it slows cooking.

Use a meat thermometer to ensure the pork loin reaches 145°F (63°C).

Check that the potatoes are tender by poking with a fork—they should slide in easily.

Transfer the pork loin to a serving platter and let it rest for 5–10 minutes before slicing.

Spoon the potatoes and vegetables around the pork.

Garnish with fresh parsley if desired and serve warm.