Trisha Yearwood’s Crock Pot Pork Tenderloin is great with mashed potatoes, on a sandwich, and just deelish for finger pickin’! Spoon tender and SO tasty!
But what set this recipe above the others was the gravy!!! It is over the moon good! This recipe is a definite keeper.
The bonus is pork is often on special, so this is great eats on the cheap! You can use pork loin or tenderloin, it is now a family favorite and so easy.
Finally made it through the holidays, time for things to get back to normal. Well, normal for the dead of winter and bitter cold outside, that is. We just had the coldest New Years Eve in a 100 years!
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)
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1/2 teaspoon dried thyme
- 1 tablespoon soy sauce
- 3 tablespoons cornstarch
- 2 cups chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon granulated garlic powder
- 1/4 teaspoon ground ginger
- 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.