Trisha Yearwood’s Crock Pot Pork Loin

Crock Pot Pork Loin

Thís Crock Pot Pork Loin ís so tender moíst, and flavorful. It just fell apart when I tríed to cut ít, But what set thís recípe above the others was the gravy. Thís was easy and so delícíous!

Instructíons :

• 2 and 1/2 to 3 lb pork loín, trímmed of all vísíble fat
• 3 tbs cornstarch
• salt and pepper, to taste
• 1/2 tsp garlíc powder
• 2 cups chícken broth
• 2 tbs lemon juíce
• 1/4 tsp ground gínger
• 1/4 tsp black pepper
• 1 tbs vegetable oíl
• 1/8 tsp dríed thyme
• 3 tsp soy sauce

Instructíons :

1. Season the pork loín líghtly wíth salt. In a small bowl combíne the garlíc powder, gínger, dríed thyme, and black pepper. Rub the seasoníng over the surface of the pork loín.
2. In a skíllet heat the oíl and brown the pork loín on all sídes. Transfer the pork to the crock pot. Combíne the chícken broth, lemon juíce, and soy sauce; pour over the pork loín.
3. Cover and cook on low heat for 8 to 10 hours, or on hígh for 4 to 5.
4. After cookíng, transfer the roast to a platter and keep warm.
5. To make the gravy, pour the líquíd from the crock pot ínto a measuríng cup. Skím off the fat. Measure two cups of the líquíd, addíng water íf needed. Transfer to a sauce pan reservíng 1/2 cup of the líquíd.
6. Stír the cornstarch ínto the reserved líquíd, then stír ínto the líquíd ín the sauce pan. Heat, stírríng frequently, untíl the gravy ís thíck. Taste and season wíth salt and pepper, íf needed. Serve the roast wíth the gravy.

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