Slow Cooker Pork Loin
Votes: 1
Time: 5 hours 20 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
A boneless pork loin is rubbed all over with a mixture of garlic powder, ground ginger, dried thyme, and black pepper and pan-seared until golden brown on all sides, sealing in all the juices. The meat is then simmered in a slow cooker in chicken broth with lemon juice and soy sauce. The loin turns out incredibly tender and juicy. The remaining juices in the pan make a delicious gravy: simply thicken it with cornstarch and pour it over the sliced meat. The pork cooks in a slow cooker for 8-10 hours. Start cooking it in the morning, and in the evening after work, you'll have a sumptuous hot dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pork loin weighing 1.5 - 1.8 kg.
- 0.5 tsp garlic powder
- 1/4 tsp ground ginger
- 1/8 tsp dried thyme
- 1 tbsp. vegetable oil
- 2 cups chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 1 tbsp soy sauce
- 3 tablespoons cornstarch
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Cooking the dish according to the recipe:
- Trim all visible fat from the loin. Cut it, if necessary, to fit it into a 4-5 quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme, and 1/4 teaspoon black pepper. Rub the spice mixture over the entire surface of the loin.
- Heat vegetable oil in a large skillet over medium-high heat and slowly sear the pork loin on all sides. Drain off any excess fat. Transfer the pork to a slow cooker. Combine the chicken broth, lemon juice, and soy sauce in a small bowl; pour over the pork.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours. When the loin is done, transfer it to a serving platter and cover to keep warm.
- To make the gravyPour the slow cooker juices into a measuring cup. Skim off any fat from the surface. Measure out 2 cups of liquid, adding more water if needed. Pour the liquid into the saucepan, reserving 1/2 cup. Stir the cornstarch into the remaining liquid in the cup until completely dissolved, then stir into the liquid in the saucepan. Heat over medium heat, stirring frequently, until the sauce thickens and begins to bubble, 2 to 3 minutes. Cook and stir for another 2 minutes. Season with salt and pepper to taste. Slice the loin and serve with the gravy.
Categories:
recipe / Multicooker / Dinner / Main courses / Meat / Trisha Yearwood
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