| Level: | Easy |
| Total: | 5 hr 20 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 305 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 28 g |
| Cholesterol | 85 mg |
| Sodium | 529 mg |
Reviews
Soooo good and easy.
Wow this was great. First time making this. This recipe is a keeper. Followed it exactly. It was moist and flavorful. This is my new pork loin go to recipe. The gravy was the best. I added potatoes and carrots to the slow cooker. So delicious.
Great recipe, except I think 3Tbsp cornstarch was over the top for gravy. It turned out so thick, I had to add water. I will use less next time, and there definitely will be a next time! I will also add carrots and/or potatoes to the crockpot next time to make a complete meal.
My pork was closer to about 4lbs so I did end up doubling the rub. Overall, this was a very delicious recipe and I will make it again! Thank you!!
Loved this recipe! I always love Trisha’s recipes because they feel like my Southern home upbringing! This is so delicious. I used beef stock in place of chicken stock (because that’s what I had on hand) and it was so delicious that my husband said that is how he always wants his pork cooked now. So easy. We are even having it for Easter Sunday.❤️
Feel like there wasn’t enough rub. Couldn’t really taste those spices after cooking. Was good but didn’t blow my skirt up.
This recipe is so good. The pork just fell apart and the gravy was to die for.
I’ve made this pulled pork 3-4 times now. It’s become a family favorite. Made it for workmates once, they devoured it. It’s now been added to my own recipe book, with some small alterations as I use a pre made dry rub and I use grape seed oil for searing in the cast iron skillet. I love that this recipe allows for adjustments that still keep it true to Trisha’s.
This has become a regular request !
Unfortunately, like others, the pork loin was dry and flavorless. Followed directions to a T.