RECIPE FOR SLOW COOKER PORK LOIN RECIPES

SLOW COOKER SAUERKRAUT PORK LOIN RECIPE | ALLRECIPES

Slow Cooker Sauerkraut Pork Loin Recipe | Allrecipes image

My mother-in-law made a large batch of sauerkraut one summer and to use it up, we invented this (both out of hunger and necessity to use up all that sauerkraut!) It takes just seconds to throw in your slow cooker and you come home to a yummy dinner.

Provided by Jamie Justice Yost

Categories Pork Recipes

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours 0 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons spicy horseradish mustard
1 (4 pound) boneless pork loin roast
1 onion, chopped
1 Granny Smith apple, chopped
1 (16 ounce) can sauerkraut with juice
salt and pepper to taste
1 ½ cups chicken broth

Steps:

Rub the horseradish mustard all over the pork loin. Layer the onion and apple in the slow cooker, and set the pork loin on top. Pour in the sauerkraut, including the juice. Season with salt and black pepper, then add the chicken broth. Cover and cook on Low until very tender, 6 to 8 hours.

Nutrition Facts : Calories 459.8 calories, CarbohydrateContent 7.8 g, CholesterolContent 143.3 mg, FatContent 24.5 g, FiberContent 2.7 g, ProteinContent 49.7 g, SaturatedFatContent 9.2 g, SodiumContent 598.8 mg, SugarContent 4.4 g

SLOW COOKER PORK LOIN RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Slow Cooker Pork Loin Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories main-dish

Total Time 5 hours 20 minutes

Cook Time 20 minutes

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

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.

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