Crock Pot Pork Loin

3.6/5 rating (9 votes)
  • Ready in: Easy Crock Pot Pork Dish
Crock Pot Pork Loin

Ingredients

  • 1 2½- to 3-pound pork loin
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 tablespoon cooking oil
  • 2 cups chicken broth
  • 2 tablespoons lemon juice
  • 3 teaspoons soy sauce
  • Salt and pepper
  • 1 Ideal Protein Potato Puree Mix Packet

Directions

  1. Pork Loin

    • Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3½-, 4-, or 5-quart crock pot.
    • In a small bowl, combine the garlic powder, ginger, thyme, and pepper. Rub the spice mixture over the entire surface of the loin.
    • In a large skillet, heat the oil and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the crock pot.
    • Combine the chicken broth, lemon juice, and soy sauce; pour over the loin.
    • Cover and cook on a low-heat setting for 8 to 10 hours or on a high-heat setting for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm.
  2. Gravy - Phase 1

    • Pour the juices from the crock pot into a glass measuring cup. Skim off the fat.
    • Measure 1 cup of liquid, adding water to the juices, if necessary, to make 1 cup.
    • Transfer the juices to a saucepan, reserving 1/3 cup.
    • Stir the IP Potato Packet into the reserved 1/3 cup of juice until dissolved, then stir into the juices in the saucepan.
    • Heat, stirring frequently, until the gravy is thickened and bubbly, 5 to 7 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.
  3. Gravy Phase 4 & Non Dieters

    • Pour the juices from the crock ot 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 ½ cup.
    • Stir 3 tablespoons cornstarch into the reserved ½ cup of juice until dissolved, then stir into the juices in the saucepan.
    • Heat, stirring frequently, until the gravy is thickened and bubbly, 5 to 7 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.

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