Receta Slow Cooker Pork Loin with Gravy!

by Pam's Midwest Kitchen Korner

The star of this recipe is the gravy, it’s so delicious, it’s liquid comfort! Here’s another good Trisha Yearwood recipe, from her grand comfort food cookbook, Home Cooking.  I’ve tried many of her recipes and haven’t been let down once...   The pork turns out tender and delicious, perfectly seasoned.  The mild gravy consists of a mixture of chicken broth, lemon juice and soy sauce, it’s savory delicious for topping the meat and mashed potatoes.     Let the slow cooker do the work for you and you will enjoy a juicy succulent pork roast that is fall-apart tender.   And hopefully, you will enjoy leftovers later for a tender pork sandwich. You will just have to make it and taste it to discover how truly delicious this is... We think it’s "over the moon" good and delicious! Trisha Yearwood’s Slow Cooker Pork Loin   Printable recipe Ingredients: 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 Method: Trim the visible fat from the loin. If necessary, cut the roast to fit into a 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. Enjoy!