Trisha Yearwoods Crock Pot Pork Tenderloin 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

SLOW COOKER PORK LOIN



Slow Cooker Pork Loin image

Provided by Trisha Yearwood

Categories     main-dish

Time 5h20m

Yield 8 to 10 servings

Number Of Ingredients 10

One 3 1/2- to 4-pound pork loin
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried thyme
Salt and freshly ground black pepper
1 tablespoon cooking oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
3 tablespoons cornstarch

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.

AMAZING PORK TENDERLOIN IN THE SLOW COOKER



Amazing Pork Tenderloin in the Slow Cooker image

This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!

Provided by chowsito

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 4h15m

Yield 6

Number Of Ingredients 7

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
¾ cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

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.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 5.8 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 1.2 g, Sodium 917.5 mg, Sugar 0.6 g

PORK TENDERLOIN WITH BACON-ONION JAM



Pork Tenderloin with Bacon-Onion Jam image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 large red onion, diced
8 ounces thick-cut bacon, cut into large chunks or thick lardons
2 sprigs fresh thyme
1/3 cup brown sugar
1/4 cup strong brewed coffee
1 tablespoon apple cider vinegar
1 pork tenderloin
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper

Steps:

  • For the bacon-onion jam: Heat the oil in a cast-iron pan on medium heat; add the onion and cook until beginning to brown, 5 to 7 minutes. Add the bacon and thyme and reduce the heat to low. Cook for 10 to 12 minutes, then transfer the bacon and onion from the pan with a slotted spoon into a small saucepot. Reserve the bacon fat in the pan for cooking the tenderloin.
  • Put the saucepot with the bacon-onion mixture over medium-low heat and add the brown sugar and coffee. Cook the mixture down to a thick consistency, 25 to 30 minutes. Stir in the apple cider vinegar.
  • For the pork tenderloin: Preheat the oven to 425 degrees F. Pat the tenderloin dry with paper towels, sprinkle with the garlic powder and season well with salt and pepper.
  • Heat the reserved bacon grease in a cast-iron pan over medium-high heat and place the tenderloin in the hot fat. (This comes out even better if you use the same pan you made the jam in; you get all the flavor from the jam.) Sear on all sides, then transfer the pan to the oven to finish cooking to an internal temperature of 135 degrees F, 12 to 15 minutes. Let rest for 5 to 10 minutes before slicing. Serve with the bacon-onion jam.

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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