I pinned this recipe for Trisha Yearwood’s Slow Cooker Pork Loin from Bo’s Bowl.com a few weeks ago. I was waiting for the night that someone pulled pork loin from the freezer for dinner. Last night was the night.
The pork loin was okay but a bit ordinary. The gravy is the reason to make this dish. It was delicious! Both kids liked the pork but the gravy is really what they wanted over everything. Neither child usually likes too much gravy but after tasting it both children handed me back their plates to add more over the pork, mashed potatoes and for my son, even his broccoli.
I will be making this dish again. It was so easy and everyone was happy with the comfort food.
- 2 & 1/2 to 3 lb pork loin, trimmed of all visible fat
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp dried thyme
- 1/2 tsp black pepper
- 2 cups chicken broth
- 2 TBSP lemon juice
- 1 TBSP soy sauce
- 3 TBSP cornstarch
- salt and pepper, to taste
- In a small bowl mix garlic powder, ginger, thyme and pepper. Rub the spices onto the pork loin and let rest for a few minutes.
- While meat is resting heat a non-stick skillet over medium heat. Add the roast to the pan to brown on each side. Turn the heat up to medium-high and use tongs to turn the roast as it browns on each side.
- Once roast is browned move it to the slow cooker. Pour the chicken broth, lemon juice and soy sauce over the roast.
- Cook on low for 6-8 hours. Remove the roast when cooked from the slow cooker.
- To make gravy: Pour 1 1/2 cups of the drippings from the slow cooker into a saucepan. Skim off the fat. Reserve 1/2 cup of drippings from the slow cooker. Warm the 1 1/2 cup of drippings then add the 3 TBSP of cornstarch to the reserved drippings. Slowly pour the cornstarch mixture into the warmed gravy stirring constantly. Cook 3-5 minutes until thickened then remove from heat. Taste and season with pepper if needed.