Supposed to cook a 3 lb. pork loin on low 6-8 hrs., (was on low), to an internal temp of 160. Meat reached temp at 2 hours. What to do so it can be served in 4 more hrs. without being overdone or dried out?
Pork loin is very lean and tender, so it's a bad cut for a slow cooker. Slow cookers work best with fatty or collagen-rich cuts that should be held at a high temperature for long enough for the connective tissue to "melt" and create a super rich, tender result. Pork loin will simply dry out. I would remove it from the cooker and chill until dinner. Either reheat gently or serve cold tonight. In the future, be wary of recipes that involve lean, tender cuts in a slow cooker.