PORK LOIN ROAST IN CROCKPOT RECIPE RECIPES

Name: Easy Crock Pot Bacon-Wrapped Pork Loin Roast
Prep time: 10 min
Cook time: 6 h
Yield: 3
Cuisine: Southern
Ingredients: 1 1/2 to 2 pound(s) pork loin roast; 6 to 8 slice(s) bacon, uncooked (more or less, depending on size of bacon slices); - salt and pepper to taste

EASY CROCK POT BACON-WRAPPED PORK LOIN ROAST | JUST A ...

Easy Crock Pot Bacon-Wrapped Pork Loin Roast | Just A ... image

I love to buy those long, pork loin roasts from Sams Club when they go on sale. I usually cut them up into three-one and a half to two pound roasts, so I get at least three meals out of it. This is a very easy and flavorful way to make these wonderful pork loin roasts. I don't use a lot of herbs and spices, because my husband doesn't tolerate them well, but this is very, very delcious and it doesn't need a lot of extra spices. Just thicken the broth with a little cornstarch to make gravy and you have a great meal, all done in the crock pot. Hope y'all enjoy!

Provided by Elaine Bovender @Elaine55

Categories Other Main Dishes

Prep Time 10 minutes

Cook Time 6 hours

Yield 3

Number Of Ingredients 3

Ingredients

1 1/2 to 2 pound(s) pork loin roast
6 to 8 slice(s) bacon, uncooked (more or less, depending on size of bacon slices)
- salt and pepper to taste

Steps:

Wash pork roast and pat dry. Add salt and pepper to taste. Wrap pork roast in uncooked bacon slices, securing underneath the roast. Cook in crockpot on low heat for about 5 to 6 hours or until bacon is cooked and roast is tender. Transfer to serving platter.
Pour broth into a sauce pan and bring to a boil. Thicken using about 2 teaspoons of cornstarch mixed with enough milk to make a pourable paste. Add cornstarch mixture to broth a little at a time, whisking constantly. If mixture seems too thin, you may add a little more cornstarch. If too thick, pour in a little milk or water. Continue cooking and whisking until consistency is correct. You may also add salt and pepper to taste.
Slice roast and serve with gravy.

SLOW-COOKED PORK ROAST DINNER RECIPE: HOW TO MAKE IT

Slow-Cooked Pork Roast Dinner Recipe: How to Make It image

This delicious recipe will give you the most tender pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender the next day—if there are any leftovers. —Jane Montgomery, Piqua, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 06 hours 25 minutes

Prep Time 25 minutes

Cook Time 06 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 cup hot water
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 large onion, halved and sliced
1 boneless pork loin roast (2-1/2 pounds), halved
4 medium potatoes (about 1-3/4 pounds), peeled and cut into 1-inch pieces
1 package (16 ounces) frozen sliced carrots, thawed
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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SLOW-COOKED PORK ROAST DINNER RECIPE: HOW TO MAKE IT

This delicious recipe will give you the most tender pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender the next day—if there are any leftovers. —Jane Montgomery, Piqua, Ohio
From tasteofhome.com
Reviews 4.5
Total Time 06 hours 25 minutes
Category Dinner
Calories per serving

In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.

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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.

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