Dianas Easy Crock Pot Pork Loin Recipes

Steps:

• Put pork tenderloin in crock pot.
• Add the soup.
• Add the water.
• Add dash pepper.
• Put sliced onion on top of roast.
• Cook on high for approximately 5-6 hours or until tender.

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.

Steps:

• In a 5-qt. slow cooker, mix oil, soy sauce and steak seasoning. Add pork; turn to coat. Cook, covered, on low until a thermometer inserted in pork reads 145°, 1-3/4 to 2-1/4 hours. Let stand 10 minutes before slicing. Serve with mashed potatoes.

Steps:

• You will need the following items to complete this recipe. Frying pan, Tongs, and a crock pot.
• Pat meat to make sure it is completely dry.
• Add 2 T of oil to pan, making sure stove is set to high heat.
• Coat meat with remaining tablespoon of oil and season to taste on all sides.
• Add meat when 1-2 drops of water dance in the skillet.
• Add meat, making sure to brown on all sides including the ends.
• Do not move the meat too soon. I would say 3-5 minutes on each turn would result in excellent brownage. The time will depend on your stove and pan.
• Remove meat to crock pot when this is complete making sure to leave the pan on the stove and reducing the heat to med-high.
• Cover the meat with the sliced onions, then top with onion soup mix.
• Now take the broth, bay leaf, worcestershire sauce, and garlic and deglaze the skillet. Making sure to scrap the bottom of your pan to remove any bits left by the meat.
• Turn off heat and pour this sauce atop the meat.
• Cover with the crock pot lid and set on low for 6-8 or 4-6 on high.
• When the meat is done and easily pulled apart.
• Remove meat to a platter.
• Take 2 T of cold water and the 2 T of the flour and mix well.
• Pour remaining juices into a skillet and add the flour mix.
• Heat to boil while stirring with a whisk and let it thicken to your taste.
• The general rule for flour to liquid ratio is 2 T of flour per 1 cup of liquid.
• So if you have more than 1 cup of liquid make sure to adjust your flour, still making sure to use the cold water mixing to stop lumping.
• You can serve this with roasted vegetables or just plain old mashed potatoes and carrots to make a complete meal. Don't forget your homemade garlic toast or french bread.

Steps:

• Cut tenderloin into 8 pieces; place each piece between 2 pieces of plastic wrap or waxed paper and flatten to 1/2-in. thickness. Sprinkle with lemon pepper. , Melt butter in a large skillet over medium heat; cook pork until a thermometer reads 145°, 3-4 minutes on each side. Remove to a serving platter and keep warm. , To the pan juices, add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley.

Steps:

• Place pork tenderloin and soup mix in a slow cooker. Pour water, wine, and soy sauce on top, turning pork to coat. Carefully spread garlic over pork, leaving as much on top as possible. Sprinkle with pepper.
• Cover and cook on Low for 4 hours or until the internal temperature reaches 145 degrees F (63 degrees C).
• Remove pork from the slow cooker and let rest for 10 minutes. Slice and serve with cooking liquid on the side as au jus.