Succulent Crock Pot Pork Loin Recipes

SLOW COOKER PORK LOIN

Steps:

• Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin.
• In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm.
• To make the gravy, pour the juices from the slow cooker 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 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 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.

SAVORY CROCK POT PORK LOIN ROAST

Steps:

• Cover and cook on low for 6 to 8 hours or on high for about 3 hours. Check the roast at the lower time for doneness to avoid overcooking. An instant-read thermometer should register at least 145 F (63 C).

AMAZING PORK TENDERLOIN IN THE SLOW COOKER

Steps:

• Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

SLOW COOKER PULLED PORK

Steps:

• Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

SLOW COOKER PORK LOIN BARBECUE

Steps:

• Gather the ingredients.
• In a large skillet, heat the vegetable oil over medium heat. Add the onion and cook for 3 minutes.
• If the roast is wrapped in netting, remove it. Sprinkle the roast all over with salt and freshly ground black pepper.
• Add to the onion and brown on all sides, about 8 to 10 minutes total.
• Transfer the roast and onion to the slow cooker .
• In a bowl, combine the sauce ingredients-barbecue sauce, brown sugar, cider vinegar, soy sauce, ginger, garlic, black pepper.
• Pour over the roast.
• Cover and cook on low for 5 to 7 hours, or until the roast is tender and thoroughly cooked. The minimum safe temperature for pork , according to the USDA, is 145 F.
• Carefully remove the pork loin roast to a pan or platter.
• Skim excess fat from the sauce and pour it into a saucepan. Bring to a boil on the stovetop and cook, stirring occasionally, until the sauce is reduced and thickened, about 4 minutes.
• Put the pork loin roast and sauce back in the slow cooker and keep warm until serving time.
• Slice and serve the pork roast. Enjoy.

DANIELLE LAPOINTE'S CROCK POT HOISIN TENDERLOIN

Steps:

• This recipe is for smaller size slow cookers. Do not try in a large one unless you double or triple the amounts.
• 1. Wash tenderloin in an cold water rinse.
• 2. Rub ginger all over meat. Spread hoisin onto meat, flipping once to cover. Place in ziploc bag to marinate overnight.
• 3. Place marinated meat into slow cooker in morning. Sprinkle with minced garlic.
• Low heat setting: 6-8 hours.
• High heat: setting 4 hours.
• Slice and serve the marinade and meat over rice. Or Shred and serve on buttered Crusty rolls.

SUCCULENT CROCK POT PORK LOIN

Steps:

• 1. PLACE ALL INGREDIENTS EXCEPT PORK LOIN INTO A 1 GALLON HEAVY-DUTY PLASTIC BAG. CLOSE BAG AND MUSH AROUND TO MIX.
• 2. ADD MEAT, COATING WELL WITH MARINADE. PLACE IN COLDEST AREA OF REFRIGERATOR FOR AT LEAST 24 HOURS.
• 3. REMOVE MEAT FROM MARINADE. SEAL WELL IN A LARGE PIECE OF HEAVY-DUTY ALUMINUM FOIL. PLACE INTO LARGE CROCK POT. POUR 1/2 CUP WATER INTO BOTTOM OF CROCK POT. PLACE LID OVER TOP. SET CROCK POT TO HIGH AND ALLOW TO COOK FOR 4 HOURS. TURN DOWN CROCK POT TO LOW FOR AN ADDITIONAL HOUR.
• 4. REMOVE FOIL PACKET FROM CROCK POT. ALLOW TO SIT FOR 20 TO 30 MINUTES BEFORE REMOVING FROM FOIL TO PLACE ONTO A CARVING BOARD. SLICE, ARRANGE ON SERVING PLATTER AND SERVE WARM.
• 5. JUICES REMAINING IN BOTTOM OF CROCK POT AND THOSE LEFT IN BOTTOM OF FOIL MAY BE COMBINED, STRAINED AND THEN THICKENED WITH FLOUR AND/OR CORNSTARCH SLURRY TO A TASTY GRAVY. IF YOU NEED TO STRETCH THE AMOUNT OF GRAVY, STIR IN A PACKET OR TWO OF DRY PORK GRAVY MIX THAT HAS BEEN DISSOLVED IN A 14 OZ CAN OF CHICKEN BROTH BEFORE THICKENING. SEASON WITH SALT AND PEPPER TO TASTE.