Trisha Yearwood's Crock Pot Pork Loin

Have you ever just grabbed a cookbook and stuck Post-it notes all in it, marking the recipes you want to try?  I do it all the time, but usually never get around to making those recipes.  Well this week I picked one of my favorite cookbooks Home Cooking With Trisha Yearwood, and decided to cook a few of those bookmarked recipes.  First one up was Trisha's pork loin cooked in a crock pot.

Now I don't do a whole bunch of crock pot cooking.  No real reason...It's just not my style.  But the results are usually pretty good, the meat is always tender and this recipe was no different.  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!

Trisha Yearwood's Crock Pot Pork Loin

adapted from Home Cooking with Trisha Yearwood

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

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 or 4 to 5 hours on high.  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.