Trisha Yearwoods Crock Pot Pork Loin Recipes

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TRISHA YEARWOOD'S CROCK POT PORK LOIN



Trisha Yearwood's Crock Pot Pork Loin image

The meat was so tender it just fell apart when I tried to cut it...But what set this recipe above the others was the gravy!!! I love anything smothered in gravy!

Provided by Flavorite

Time 5h10m

Number Of Ingredients 11

2 & 1/2 to 3 lb pork loin, trimmed of all visible fat
1/2 tsp garlic powder
1/4 tsp ground ginger
1/8 tsp dried thyme
1/4 tsp black pepper
1 tbs vegetable oil
2 cups chicken broth
2 tbs lemon juice
3 tsp soy sauce
3 tbs cornstarch
salt and pepper, to taste

Steps:

  • 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.
  • After cooking, transfer the roast to a platter and 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. Taste and season with salt and pepper, if needed. Serve the roast with the gravy.

Nutrition Facts : Calories 175 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 21 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4 oz. (precooked), Sodium 371 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

THE BEST TRISHA YEARWOOD'S CROCK POT PORK TENDERLOIN



The Best Trisha Yearwood's Crock Pot Pork Tenderloin image

Slow cooker pork tenderloin is one of the best things you can cook.

Provided by 100krecipes

Categories     Dinner

Time 4h15m

Number Of Ingredients 12

2 ½ - 3 lb pork tenderloin
½ teaspoon dried thyme
1 teaspoon freshly grated ginger
2 garlic cloves, minced
1 tablespoon honey
½ teaspoon black pepper
2 cups chicken broth
2 tablespoons lemon juice
1 tablespoon vegetable oil
3 tablespoons cornstarch
1 tablespoon soy sauce
Salt and pepper to taste

Steps:

  • Season the pork tenderloin with salt, pepper, and dried thyme
  • Heat the oil in a large skillet and brown the tenderloin on all sides
  • Put the browned tenderloin into the crockpot and add all other ingredients, except the cornstarch. Cook on high for 4 hours or on low for 8.
  • Take the tenderloin out of the crockpot and shred using two forks

TRISHA YEARWOOD'S CROCK POT PORK TENDERLOIN



Trisha Yearwood's Crock Pot Pork Tenderloin image

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!

Provided by Sparkles Of Yum

Categories     Entree,Dinner

Time 4h15m

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 159 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 23 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 427 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

ROASTED SWEET VIDALIA PORK LOIN



Roasted Sweet Vidalia Pork Loin image

Provided by Trisha Yearwood

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

One 3-pound center-cut pork loin
Kosher salt and freshly cracked black pepper
3 tablespoons olive oil
3 Vidalia onions, sliced into thin half-moons
1 apple, sliced thick
1 teaspoon caraway seeds
1 teaspoon dried thyme
4 cloves garlic
3/4 cup chicken stock
1/2 cup hard apple cider
1 tablespoon Dijon mustard
1 tablespoon unsalted butter
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • Preheat the oven to 375 degrees F.
  • Generously sprinkle all sides of the pork loin with salt and pepper. Place a braiser or shallow Dutch oven over medium-high heat. Add 2 tablespoons of the oil and heat until shimmering. Carefully put the pork in the pan. Sear until deeply golden on all sides, 1 to 2 minutes per side. Remove from the pan.
  • Put the onions and apple in a large mixing bowl. Add the caraway seeds, dried thyme, remaining 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Transfer the mixture to the bottom of the braiser and nestle in the garlic cloves. Pour in 1/4 cup of the chicken stock and place the pork back on top.
  • Roast until the pork reaches an internal temperature of 145 degrees F, about 30 minutes. Transfer the pork to a cutting board to rest while you make a pan sauce. Remove the apple and onion mixture to a platter
  • Return the braiser to the stove over medium-high heat. Pour in the hard cider and remaining 1/2 cup chicken stock. Cook, scraping with a spatula to remove any brown bits from the bottom of the pan. Whisk in the mustard. Allow the sauce to simmer until reduced slightly, a couple of minutes. Add the butter, whisking until melted. Cook just until the sauce is shiny and slightly thickened, about 5 minutes. Taste and season with more salt and pepper if needed.
  • Slice the pork and arrange the slices over the onion and apple mixture. Top with sauce and chopped parsley.

SLOW-COOKER GEORGIA PULLED PORK BARBECUE



Slow-Cooker Georgia Pulled Pork Barbecue image

Barbecue is serious business in a lot of Southern families, and Trisha Yearwood's is no exception. Throughout her childhood in Georgia, her father's pulled pork-an all-day project-was a must on the Fourth of July and at other summer get-togethers. "He would slow-cook it on a covered grill and have to keep going back to baste it all day long." Now that Trisha throws the family's annual Fourth of July party, she has figured out a way to adapt her dad's recipe for the slow cooker, so she won't have to keep disappearing to tend to the meat.

Provided by Trisha Yearwood

Time 13h10m

Yield 6 servings

Number Of Ingredients 14

2 medium sweet onions, such as Vidalia, quartered
4 teaspoons light brown sugar
2 teaspoons smoked paprika
Salt and freshly ground black pepper
1 4- to 6-pound Boston butt pork roast, bone-in, trimmed of excess fat
1 cup finely chopped onion
2 cups apple cider vinegar
3/4 cup tomato juice
Freshly ground black pepper
1 teaspoon garlic powder
Pinch of cayenne pepper
Dash of hot sauce, such as Tabasco
1 teaspoon sugar
Buns, mustard and coleslaw, for serving

Steps:

  • Prepare the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, smoked paprika, 2 teaspoons salt and a pinch of black pepper and rub it all over the pork roast. Add the roast to the slow cooker on top of the onions.
  • Make the sauce: Chop the onion and puree in a blender. You may need to add a drop of water to the blender to help the onions completely puree. Place the pureed onion in a 2-quart saucepan with 1/4 cup water. Bring to a boil, then reduce the heat to medium low. Cook, stirring constantly, until the water has almost evaporated, about 5 minutes. Add the vinegar, tomato juice, 1/2 tablespoon black pepper, the garlic powder, cayenne and hot sauce and mix well. Increase the heat to medium high, return to a boil, then stir in the sugar. Remove from the heat.
  • Drizzle 1 cup sauce over the roast in the slow cooker. Continue to cook the remaining sauce over low heat for 30 to 40 minutes, allowing it to reduce by half. Then remove the sauce from the heat, allow it to cool completely and refrigerate for later use.
  • Meanwhile, cook the roast in the slow cooker on low for 8 to 12 hours, checking after 8 hours for tenderness. Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork, using two forks. Reserve the juices from the slow cooker to add to the meat for desired juiciness. Season with salt and pepper to taste. Serve on buns with a little mustard and coleslaw.

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