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Trisha Yearwood’s Crock Pot Pork Loin

Recipe for Trisha Yearwood's Crock Pot Pork Loin - The meat was so tender it just fell apart when I tried to cut it...But what set this recipe above the others was the gravy!!! I love anything smothered in gravy!

Recipe for Trisha Yearwood’s Crock Pot Pork Loin – The meat was so tender it just fell apart when I tried to cut it…But what set this recipe above the others was the gravy!!!  I love anything smothered in gravy!

Trisha Yearwood's Crock Pot Pork Loin
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223 ratings
Trisha Yearwood's Crock Pot Pork Loin
Prep Time:
10 minutes
Cook Time:
5 hours
Total Time:
5 hours, 10 minutes

The meat was so tender it just fell apart when I tried to cut it...But what set this recipe above the others was the gravy!!!  I love anything smothered in gravy!

Yield: 9
Ingredients
  • 2 & 1/2 to 3 lb pork loin, trimmed of all visible fat
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1/8 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 tbs vegetable oil
  • 2 cups chicken broth
  • 2 tbs lemon juice
  • 3 tsp soy sauce
  • 3 tbs cornstarch
  • salt and pepper, to taste
Instructions
  1. Season the pork loin lightly with salt. In a small bowl combine the garlic powder, ginger, dried thyme, and black pepper. Rub the seasoning over the surface of the pork loin.
  2. In a skillet heat the oil and brown the pork loin on all sides. Transfer the pork to the crock pot. Combine the chicken broth, lemon juice, and soy sauce; pour over the pork loin.
  3. Cover and cook on low heat for 8 to 10 hours, or on high for 4 to 5.
  4. After cooking, transfer the roast to a platter and keep warm.
  5. To make the gravy, pour the liquid from the crock pot into a measuring cup. Skim off the fat. Measure two cups of the liquid, adding water if needed. Transfer to a sauce pan reserving 1/2 cup of the liquid.
  6. Stir the cornstarch into the reserved liquid, then stir into the liquid in the sauce pan. Heat, stirring frequently, until the gravy is thick. Taste and season with salt and pepper, if needed. Serve the roast with the gravy.
Nutrition information
Calories per serving: 401
Fat per serving: 22.9g
Saturated fat per serving: 8.3g
Carbs per serving: 3.1g
Protein per serving: 42.6g
Fiber per serving: 0.1g
Sugar per serving: 0.3g
Sodium per serving: 364mg
Cholesterol per serving: 121mg

Photo: Bo’s Bowl

I made this and it is over the moon good! So tender and tasty and SO versatile. It’a great with mashed potatoes, on a sandwich, chopped for barbecue, and just deelish for finger pickin’! My wife said this is a definite keeper and I agree. The bonus is pork loin is often on special, so this is great eats on the cheap! ^5 to Trisha!l

Most definitely, and that is the perfect thing to do with those leftovers. The real question is, how did you manage to have any left?

My husband waits until I’ve gotten all the gravy that I want and puts what is left in a bowl and drinks it. He is absolutely in love with this gravy. I think browning the meat first makes all the difference.

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Nutrition Information Compiled From VeryWell.com
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