So Tender, and I LOVED the Gravy…YUM!
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You won’t believe how tender this pork turns out when it is done! And the ginger, garlic, and onion seasoning mix really well with the soy sauce and chicken broth to make for a savory, hearty dish. Plus, isn’t it lovely to have a recipe in which the gravy practically makes itself–just pour the liquid into a pan, stir in a little cornstarch, and you’re done? This gravy tastes heavenly over mashed potatoes, but it would work very well over rice, as well. A full dinner can’t get much easier to make than that.
Check out what my pals over at Chew Out Loud had to say about this recipe:
My pork loin seemed perfectly done at about 7-8 hours on low setting. When I cooked some of it longer than that, testing the results, it became a bit over cooked. Just check your slow cooker at about 7 hours, to see if it’s fork tender…once fork tender, it’s ready to go! (A tenderloin may be cooked on low for 4 hours.)
That there is some mighty fine pork-cookin’ advice!
Ingredients
3 lb pork loin, trimmed and cut little slits all around the pork (or substitute with tenderloin)
1½ tsp McCormick garlic powder
½ tsp McCormick ground ginger
1½ tsp McCormick onion powder
½ tsp Morton kosher salt
½ tsp McCormick dried thyme
½ tsp freshly cracked black pepper
2 TB Wesson vegetable oil (or canola)
2 cups chicken broth (I love my Swanson’s chicken broth!)
2 TB lemon juice
2 TB regular soy sauce (Kikkoman, or San-J if you want to go more organic)
3 TB Argo cornstarch, dissolved in 3 TB water
salt and pepper to taste
Instructions:
Combine garlic powder, ground ginger, onion powder, salt, thyme, and pepper, whisking to combine. Rub seasoning all over the pork loin.
Heat oil in a large skillet until very hot. Brown pork loin on all sides.
Transfer pork loin to slow cooker. Add chicken broth, lemon juice, and soy sauce. Pour over the pork. Cover and cook on low for 7-8 hours. (If you’re using tenderloins, 4 hours.)
When finished, baste pork loin and transfer the pork to a plate and keep warm.
Pour the liquid from the slow cooker into a sauce pan. Add dissolved corn starch. Stir well and cook on medium heat, stirring constantly, until sauce turns thick and gravy-like. Season with additional salt and pepper, if desired.
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Quick Tip: If you have any leftovers, use them to make pork loin sandwiches with the next day.
Thanks to Chew Out Loud for this delicious pork loin recipe.
25 Comments
I wish you could post your recipes to pintetest
If you go to Pinterest and press the search icon, type in Tastee Recipe slow cooker pork loin and when you scroll through the recipes you will find it.
Thank you. I was just going to suggest a Pinterest search.
You can add any of your recipes to Pinterest by adding the Pinterest button through Google Chrome’s extensions Helen. This is what I do. I just added this recipe to Pinterest that way.
You just have to get a Pinterest button and you can pin most things yourself. Can’t pin from Facebook, but I pinned this one from the recipe.
wE WISH YOU WOULD ADD A PRINT BUTTON SO WE CAN PRINT THIS EASILY;;
would be nice to have a save box for you recieps
What is “The other white meat”?
Pork! The other white meat! An alternative to chicken!
why is it so hard to print your recipes……..
It isn’t 🙂
Pork is considered to be the other white meat.
Click on the square box with the arrow at top of page. They click print.
My wife and I, on two different computers, don’t see the square box with the arrow at the top of the page.
I copy and paste only what we want to print, print it, and then save the file for sharing or future use.
Can u sub with chicken breast?
Why not? But you’d need to cook it for a much, much shorter time.
I do wish you would post a Print button.
Yes, how about a PRINT BUTTON??
I usually by-pass your re Iowa, because it is such a hassle.
I come here to check out so many of your recipes, but I sincerely wish I could add them to my Pintrest page!
C’mon people. Don’t you know how to copy and paste? Then you can print it.
Highlight the recipe, click Ctrl and C, then go to a blank page, right click your cursor and choose Paste. Then you have a printable page.
Yes some of us don’t know how to do this but thanks for explaining it to us so we can print off the recipe.
I made this last night. It was fabulous !
Press your left mouse button and hold it down. Drag it over the recipe to highlight it, then right click your mouse and select print. No need to copy and paste and all of that.
I made this and it was freaking delicious! I’ve never believed in the “searing first makes it better” theory, but I seared my pork roast and YES!!It makes it much better. I went exactly by the recipe, with the exception of adding more liquid for more gravy. Good choice, because the gravy was delicious too. I will def be making this again?
It would be nice if you could see the name of the recipe easily instead of having to search for it. Not complaining, just a suggestion ?