Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

  

This slightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious

Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

Browned in skillet

Ready to slow-cook

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in Gravy

Printable recipe

Ingredients:

1 (2-1/2 to 3 pound) pork loin
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon cooking oil
2 cups chicken broth
2 tablespoons lemon juice
3 teaspoons low-salt soy sauce
3 tablespoons cornstarch
Salt and pepper

Method:

Trim the visible fat from the loin; if necessary, cut the roast to fit into a 3 1/2, 4-, or 5-quart crockpot.

In a small bowl, combine the garlic powder, ginger, thyme, and pepper.

Rub the spice mixture over the entire surface of the loin.

In a large skillet, heat the oil and brown the loin slowly on all sides, drain off the fat.

Transfer the loin to the crockpot.

Combine the chicken broth, lemon juice, and soy sauce; pour over the loin.

Cover and cook on a low heat setting for 8-10 hours or on a high-heat setting for 4-5 hours.

When the roast is done, transfer the meat to a serving platter and cover to keep it warm.

To make the gravy, pour the juices from the crockpot into a glass measuring cup.

Skim off the fat.

Measure 2 cups of liquid, adding water to the juices, if necessary to make 2 cups.

Transfer the juices to a saucepan, reserving 1/2 cup.

Stir the cornstarch into the reserved 1/2 cup of juice until dissolved, then stir into the juices in the saucepan.

Heat, stirring frequently, until the gravy is thickened and bubbly, 5-7 minutes.

Cook and stir 2 minutes more.

Season the gravy to taste with salt and pepper.

Slice the roast and serve it with the gravy.

As my dear Aunt Ruth used to say,  “Deeeee-licious!!!”

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

And ~ take a minute to enter my giveaway for Tate’s Bake Shop Cookie and Bar Tower, if you haven’t already.  You just might be the happy winner!