Crock Pot Pork Loin

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.