Trisha Yearwood Pork Tenderloin

Who doesn't need a good crockpot recipe up her sleeve?

This Slow Cooker Pork Tenderloin comes from Trisha Yearwood. While I don't avidly watch her show on the Food Network, I've heard of her cooking skills and thought this dish looked interesting. 

This is a crockpot recipe, but it starts on the stove with searing the meat and ends on the stove with making the gravy.

I served it with mashed potatoes and broccoli rabe.

I followed her recipe closely, but I do use low sodium soy sauce and low sodium chicken broth. I also skipped the very first step of seasoning the pork tenderloin with salt. I try to cook with minimal salt always, and I thought the soy sauce provided ample salt. I seared the meat in olive oil rather than vegetable oil. The seasonings seem sparse in the recipe list, but it all worked well together. 

My pork tenderloin was just under 3 pounds and it came in two pieces. You may use a pork loin or a pork tenderloin for this recipe. 

Slow Cooker Pork Loin

By Trisha Yearwood

Makes 8 to 10 servings

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 Tbsp. vegetable oil (The Jersey Girl used olive oil)

2 cups chicken broth

2 Tbsp. lemon juice

1 Tbsp. soy sauce

3 Tbsp. cornstarch

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.

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.