Trisha Yearwood’s Crock Pot Pork Tenderloin
Yield: 8-10 servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Spoon tender and SO tasty! Perfect with mashed potatoes, on a sandwich, and just deelish for finger pickin’! But what set this recipe above the others was the gravy!!! It is over the moon good!
2 & 1/2 to 3 lb pork tenderloin, trimmed of all visible fat (you can also use a pork loin, and get the same results)
1 teaspoon granulated garlic powder
1/4 teaspoon ground ginger
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 tablespoon vegetable oil
2 cups chicken broth
2 tablespoons lemon juice
1 tablespoon soy sauce
3 tablespoons cornstarch
salt and pepper, to taste
Season the pork loin lightly with salt. In a small bowl combine the garlic powder, ginger, dried thyme, and black pepper. Rub the seasoning over the surface of the pork loin.
In a skillet heat the oil and brown the pork loin on all sides. Transfer the pork to the crock pot. Combine the chicken broth, lemon juice, and soy sauce; pour over the pork loin.
Cover and cook on low heat for 8 to 10 hours, or on high for 4 to 5. (Instapot cook on Meat setting for 45 minutes, with a 15 minute release)
After cooking, transfer the roast to a platter and cover with foil to keep warm.
To make the gravy, pour the liquid from the crock pot into a measuring cup. Skim off the fat. Measure two cups of the liquid, adding water if needed. Transfer to a sauce pan reserving 1/2 cup of the liquid.
Stir the cornstarch into the reserved liquid, then stir into the liquid in the sauce pan. Heat, stirring frequently, until the gravy is thick and bubbly. Taste and season with salt and pepper, if needed. Serve the roast with the gravy.
Yield 10 Serving Size 1 Amount Per Serving Calories 159Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 63mgSodium 427mgCarbohydrates 4gFiber 0gSugar 0gProtein 23g