I never realized how much I depend on a crockpot until earlier this year when my old faithful slow cooker bit the dust. Unable to find one in a local store at the time, I turned to Amazon. So, rather than choosing from a few on a shelf, I had hundreds of options. As a result, I put more thought into buying a new crockpot than I did my last car.
I now have a slow cooker that sears too. To be honest, I would sometimes skip that step before rather than use an additional pot.
There is not much I like better than a good crockpot meal. And this crockpot pork loin does not disappoint. Pork loin is a cut of meat I buy if I find it on sale. Unfortunately, if you aren’t careful, it’s easy for a pork loin to become dry. That’s why I like to cook it in the crockpot.
With a few staple ingredients, this recipe is easy to start in the morning. You will have a fork-tender, delicious roast come dinner time. Don’t forget the gravy, either! It’s so amazing that mashed potatoes are almost an essential side dish.
Crockpot Pork Loin and Gravy
Ingredients
- 1 (3-4 pound) pork loin
- kosher salt
- 2 teaspoons granulated garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 1/2 tablespoons vegetable oil
- 2 cups chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon soy sauce
- 3 tablespoons cornstarch
Instructions
- Sprinkle pork on all sides lightly with kosher salt. In a small bowl combine the garlic powder, thyme and black pepper. Rub the seasoning over all sides of the loin.
- In a skillet heat the oil and brown the loin on all sides. Transfer the loin to a crockpot. Combine the broth, lemon juice and soy sauce and add to the crockpot.
- Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours.
- After cooking transfer pork loin to a platter and cover to keep warm.
- To make gravy, pour the drippings from crockpot into a measuring cup. Skim off the fat. Measure two cups of drippings (adding water if needed). Pour 1 1/2 cups of the drippings into a saucepan. Heat over medium-high heat until hot.
- Whisk cornstarch into the reserved 1/2 cup liquid and whisk into hot drippings in saucepan. Heat until thickened and bubbly. Season with salt and pepper, if desired. Serve with roast.
