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Trisha Yearwood’s Crock Pot Pork Loin



The meat from this Trisha Yearwood's Crock Pot Pork Loin was so tender it just fell apart when I tried to cut it...But what set this recipe above the other slow cooker pork recipes was the gravy!!!

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

Trisha Yearwood's Crock Pot Pork Loin
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4619 ratings
Category: Entree,Dinner
Cuisine: Southern

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!


  • 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



  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.

Prep Time: 10 minutes - Cook Time: 5 hours Yield: 9
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

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! #slowcookerrecipe #slowcookerpork #comfortfood

Made this and loved it, such a richly colored gravy. Mine was done in four hours on low though. A bit smaller than the recipe calls for, I had just under two pounds.

Such a great easy recipe! It turned out delicious and my entire family loved it! I actually put the corn starch in the crockpot with the chicken broth And the gravy turned out amazing with cooking 8hours in the tenderloin

I’ve made your recipes many times now and it’s my family’s favorite! It’s very tender and nicely spiced…I even have my husband making it and there’s never any left overs! I’m not big on gravies but this is by far the best I’ve ever tasted. This recipe is definitely a keeper…thanks trish!

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.

We made this tonight. A bit on the salty side. We rubed kosher salt on the roast where it said to rub it with salt. But other then that it was so so yummy.

This is delicious….the pork is very moist and the gravy is incredibly good!
This is my “go to” pork loin recipe since I first made it!!!!!

The rub absolutely makes this roast. So tender and yummy and the gravy is amazing! Thank you Trisha Yearwood!

Delicious, and makes lots of good gravy. I’ve made this several times and my family loves it!

I’ve made this several times now and I love it. The only problem I have is reheating the gravy for leftovers. It stays all gelled up. Any suggestions?

The pork was very tender and tasty, however the gravy was a bit bland. Next time I will add onions and garlic to the gravy for more flavor & possibly grated ginger instead of ground ginger. Overall my family loved it!

We have not tried reheating the gravy…but the first thing that comes to mind is:
Break the gel up into smaller pieces, and combine that with a bit of chicken stock, water would work as well it would just lose some flavor. And heat it up slowly in a small pot until the gelled bits dissolve. Whisk it up good, and you should be good to go.

One of the best pork recipes I’ve made. I made it one day, poured the juices into a container and refrigerated everything overnight. The next day all I had to do was take the fat off the top, heat the juices up and make the gravy. I shredded up some of the pork into the gravy and served it all over rice. So good!

We usually do a roasted broccoli and mashed potatoes..the potatoes give us a good excuse to eat up more of the gravy.

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Nutrition Information Compiled From VeryWell.com

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