SLOW COOKER PORK LOIN
This is the most tender Slow Cooker Pork Loin roast recipe ever! It's served with potatoes and a savory gravy for the perfect meal. Enjoy!
Provided by Lee Funke
Categories Main Meal
Time 5h
Number Of Ingredients 14
Steps:
- First, prepare pork loin roast. Pat it dry with a paper towel and then season all sides of the pork loin roast with the pork dry rub.
- Heat 3 tablespoons of butter in a cast-iron skillet over medium/high heat. Then, sear all 4 sides for around 1-2 minutes each to brown it. Remove from heat and set aside.
- the cast iron skillet with 1/4 cup of beef broth. Then, over medium/high heat saute garlic and onion for 1-2 minutes until fragrant. Set aside.
- Dice potatoes into 1.5 to 2-inch chunks and place them on the bottom of your slow cooker. Pour the garlic, onion, and broth on top of the potatoes.
- Then, place the pork loin on top of the potatoes and pour the remaining broth and Worcestershire sauce on top of the pork.
- Cover slow cooker and then turn heat to low. Set timer for 4 hours. Check the temperature of the pork at 4 hours and if the internal temperature at the thickest part has reached 145ºF, then you know it's done. If it's not quite there, continue cooking for up to 1 more hour. The potatoes should also be tender to the touch
- Remove pork loin from slow cooker and set aside. Then, transfer potatoes into a large bowl and transfer the leftover broth/liquid into a small saucepan.
- by adding butter, Greek yogurt, milk, salt, and pepper to the bowl with the hot potatoes. Either use a handheld masher or a hand mixer to mash potatoes.
- by turning the heat to medium/high. Bring the gravy to a simmer and then remove about 1/3 cup of liquid and create a cornstarch slurry by whisking it with 1 tablespoon of cornstarch. Pour the cornstarch slurry back into the saucepan and continue to simmer for a few more minutes until thickened. Once thickened, remove from heat.
- Slice pork loin roast and serve on top of mashed potatoes with gravy on top.
Nutrition Facts : ServingSize 1/6, Calories 443 calories, Sugar 3, Sodium 727, Fat 19, Carbohydrate 34, Fiber 3, Protein 38, Cholesterol 106
SLOW COOKER PORK LOIN ROAST WITH BROWN SUGAR AND SWEET POTATOES
One of my favorite recipes passed on to me from a friend many years ago. This pork loin roast with brown sugar is easy to prepare and when it's done, it's so delicious! Serve with a green vegetable or salad and dinner rolls.
Provided by galet09
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 6h10m
Yield 6
Number Of Ingredients 7
Steps:
- Mix pork rub seasoning and Chinese five-spice powder together in a small bowl. Rub all over pork roast.
- Place sweet potatoes into the bottom of a slow cooker; add brown sugar and butter. Place roast on top and season with salt and pepper.
- Cook on Low until roast is fork-tender, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 381 calories, Carbohydrate 33.9 g, Cholesterol 94.9 mg, Fat 14.6 g, Fiber 2.3 g, Protein 27.6 g, SaturatedFat 6.5 g, Sodium 214.3 mg, Sugar 21 g
SLOW COOKER GREEN CHILE PORK LOIN
Pork loin cooked in the slow cooker with green enchilada sauce, cream cheese, green bell peppers, onion, and mushrooms. The pork is wonderful sliced or cubed.
Provided by Sarah Olson
Categories Main Course
Time 6h10m
Number Of Ingredients 10
Steps:
- Sprinkle the pork loin on both sides with the salt, pepper and garlic powder.
- Heat a large skillet over medium-high heat. Add the cooking oil
- Brown the roast on both sides, no need to cook through.
- Add the roast to the slow cooker, pour over the enchilada sauce. Add the onion, mushroom and bell pepper. Place the cream cheese last, on top of roast.
- Cook on LOW for 5-6 hours or HIGH for 4 hours.
- Remove pork on to a cutting board, let it rest while you whisk the sauce.
- Whisk the sauce together to blend in cream cheese in the slow cooker.
- Slice pork or cut into cubes. Add the pork back into the slow cooker to keep warm until ready to serve.
- Serve the pork with a generous amount of sauce.
- Serve with rice and beans or in a burrito.
Nutrition Facts : Calories 413 kcal, Carbohydrate 14 g, Protein 43 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 136 mg, Sodium 1326 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 9 g, ServingSize 1 serving
SLOW COOKER PORK LOIN
Provided by Trisha Yearwood
Categories main-dish
Time 5h20m
Yield 8 to 10 servings
Number Of Ingredients 10
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
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
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
SLOW COOKER PORK LOIN
Cook your Sunday lunch in the slow cooker this weekend. The pork stays succulent and moist and the vegetables are cooked alongside in the tasty gravy.
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 5h30m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Lightly crush the fennel seeds with the leaves from the thyme and the garlic in a pestle and mortar. Add 1 tbsp oil and plenty of salt and pepper, then bash to a rough paste. Rub all over the pork, then cover and chill for up to 24 hrs, if you have time (2 hrs if not).
- Set your slow cooker to a low heat. Pour a kettleful of boiling water over the shallots, then set aside for 2 mins until cool enough to handle - this will make them easier to peel. Cut off the root and remove the papery skins. Heat the remaining oil in a large casserole or frying pan large enough to fit the pork. Brown the shallots for a few mins then tip into the slow cooker. Add the celeriac and apples, season well and give them a mix.
- Brown the pork in the same pan, on all sides, not forgetting the ends. Sit on top of the veg and apples, fat-side up, nestling the joint in a little so you can fit the lid on. Pour the wine into the frying pan and bubble for a minute, scraping the bottom of the pan to pick up any tasty bits. Pour in the stock, honey and mustard, bubble for another min, then pour over the pork. Cover with a lid and cook on low for 5-6 hrs (depending on slow cooker size), turning the pork and stirring the veg halfway through cooking.
- Remove the pork, wrap in foil and leave to rest for 10 mins before carving to serve alongside the veg with roast potatoes and greens.
Nutrition Facts : Calories 597 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.7 milligram of sodium
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