Best Succulent Crock Pot Pork Loin Recipes

SLOW COOKER PORK LOIN

Slow Cooker Pork Loin image

Provided by Trisha Yearwood

Time 5h20m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

One 3 1/2- to 4-pound pork loin
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried thyme
Salt and freshly ground black pepper
1 tablespoon cooking oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
3 tablespoons cornstarch

Steps:

Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin.
In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm.
To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.

AMAZING PORK TENDERLOIN IN THE SLOW COOKER

Amazing Pork Tenderloin in the Slow Cooker image

This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!

Provided by chowsito

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 4h15m

Yield 6

Number Of Ingredients 7

Ingredients

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
¾ cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Steps:

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 5.8 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 1.2 g, Sodium 917.5 mg, Sugar 0.6 g

SAVORY CROCK POT PORK LOIN ROAST

Savory Crock Pot Pork Loin Roast image

This perfectly seasoned crock pot pork loin roast is slow cooked with a tangy sauce mixture. The sauce is thickened and served with the sliced pork.

Provided by Diana Rattray

Categories Entree Dinner

Time 6h20m

Yield 6

Number Of Ingredients 13

Ingredients

1 boneless pork loin roast (about 3 pounds)
1 teaspoon garlic powder
1 teaspoon dried leaf thyme
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 tablespoons olive oil
1 1/2 cups chicken stock (low-sodium or salt-free)
1/2 lemon (juiced; about 1 1/2 tablespoons)
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch
1 tablespoon cold water

Steps:

Cover and cook on low for 6 to 8 hours or on high for about 3 hours. Check the roast at the lower time for doneness to avoid overcooking. An instant-read thermometer should register at least 145 F (63 C).

Nutrition Facts : Calories 499 kcal, Carbohydrate 5 g, Cholesterol 181 mg, Fiber 1 g, Protein 61 g, SaturatedFat 7 g, Sodium 504 mg, Sugar 1 g, Fat 25 g, ServingSize 6 servings, UnsaturatedFat 0 g

SUCCULENT CROCK POT PORK LOIN

SUCCULENT CROCK POT PORK LOIN image

I HAVE DISCOVERED THAT ENCASING MEAT AND POULTRY IN HEAVY-DUTY FOIL BEFORE IT GOES INTO THE CROCK POT PROHIBITS THE TOPS FORMING THE HARD, DRIED-OUT PORTION THAT FORMS AS IT COOKS ABOVE THE LEVEL OF THE LIQUID. THE END PRODUCT IS NICELY MOIST AND FLAVORFUL ALL THE WAY THROUGH. IF YOU LIKE THE MEAT BROWNED ON THE OUTSIDE, DO THAT...

Provided by RUTH CARRAWAY

Categories Roasts

Time 5h15m

Number Of Ingredients 10

Ingredients

3 lb lean boneless pork roast
1/2 c lite soy sauce
1 c pineapple preserves
1 Tbsp fresh ginger, grated
1 tsp granulated garlic or 2 cloves fresh garlic, diced
1 tsp onion salt
1/2 tsp black pepper
1/2 tsp dried thyme leaves
PINCH msg, optional
1/4 c oil, i like canola

Steps:

1. PLACE ALL INGREDIENTS EXCEPT PORK LOIN INTO A 1 GALLON HEAVY-DUTY PLASTIC BAG. CLOSE BAG AND MUSH AROUND TO MIX.
2. ADD MEAT, COATING WELL WITH MARINADE. PLACE IN COLDEST AREA OF REFRIGERATOR FOR AT LEAST 24 HOURS.
3. REMOVE MEAT FROM MARINADE. SEAL WELL IN A LARGE PIECE OF HEAVY-DUTY ALUMINUM FOIL. PLACE INTO LARGE CROCK POT. POUR 1/2 CUP WATER INTO BOTTOM OF CROCK POT. PLACE LID OVER TOP. SET CROCK POT TO HIGH AND ALLOW TO COOK FOR 4 HOURS. TURN DOWN CROCK POT TO LOW FOR AN ADDITIONAL HOUR.
4. REMOVE FOIL PACKET FROM CROCK POT. ALLOW TO SIT FOR 20 TO 30 MINUTES BEFORE REMOVING FROM FOIL TO PLACE ONTO A CARVING BOARD. SLICE, ARRANGE ON SERVING PLATTER AND SERVE WARM.
5. JUICES REMAINING IN BOTTOM OF CROCK POT AND THOSE LEFT IN BOTTOM OF FOIL MAY BE COMBINED, STRAINED AND THEN THICKENED WITH FLOUR AND/OR CORNSTARCH SLURRY TO A TASTY GRAVY. IF YOU NEED TO STRETCH THE AMOUNT OF GRAVY, STIR IN A PACKET OR TWO OF DRY PORK GRAVY MIX THAT HAS BEEN DISSOLVED IN A 14 OZ CAN OF CHICKEN BROTH BEFORE THICKENING. SEASON WITH SALT AND PEPPER TO TASTE.