I know that the crockpot is not the best device to cook a pork loin but I found myself in this situation. The meat did reach 62C then was left to rest first in the "keep warm" mode of the device then removed and kept in foil for some hours. So, unless the keep warm mode carried on the cooking, we can think it was pot-braised.
At this point, I tried to slice it and it was pink inside as I wanted. Then I had the unfortunate idea to broil it for some minutes in the hope of obtaining a bit more crust since at the beginning the searing was not very good.
Then after slicing it turned out to be as dry as a spoonful of nails. Was the few minutes broil that killed it or perhaps it had been dry all the time?