Succulent Crock Pot Pork Loin Recipes
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
SUCCULENT CROCK POT PORK LOIN
I HAVE DISCOVERED THAT ENCASING MEAT AND POULTRY IN HEAVY-DUTY FOIL BEFORE IT GOES INTO THE CROCK POT PROHIBITS THE TOPS FORMING THE HARD, DRIED-OUT PORTION THAT FORMS AS IT COOKS ABOVE THE LEVEL OF THE LIQUID. THE END PRODUCT IS NICELY MOIST AND FLAVORFUL ALL THE WAY THROUGH. IF YOU LIKE THE MEAT BROWNED ON THE OUTSIDE, DO THAT...
Provided by RUTH CARRAWAY
Categories Roasts
Time 5h15m
Number Of Ingredients 10
Steps:
- 1. PLACE ALL INGREDIENTS EXCEPT PORK LOIN INTO A 1 GALLON HEAVY-DUTY PLASTIC BAG. CLOSE BAG AND MUSH AROUND TO MIX.
- 2. ADD MEAT, COATING WELL WITH MARINADE. PLACE IN COLDEST AREA OF REFRIGERATOR FOR AT LEAST 24 HOURS.
- 3. REMOVE MEAT FROM MARINADE. SEAL WELL IN A LARGE PIECE OF HEAVY-DUTY ALUMINUM FOIL. PLACE INTO LARGE CROCK POT. POUR 1/2 CUP WATER INTO BOTTOM OF CROCK POT. PLACE LID OVER TOP. SET CROCK POT TO HIGH AND ALLOW TO COOK FOR 4 HOURS. TURN DOWN CROCK POT TO LOW FOR AN ADDITIONAL HOUR.
- 4. REMOVE FOIL PACKET FROM CROCK POT. ALLOW TO SIT FOR 20 TO 30 MINUTES BEFORE REMOVING FROM FOIL TO PLACE ONTO A CARVING BOARD. SLICE, ARRANGE ON SERVING PLATTER AND SERVE WARM.
- 5. JUICES REMAINING IN BOTTOM OF CROCK POT AND THOSE LEFT IN BOTTOM OF FOIL MAY BE COMBINED, STRAINED AND THEN THICKENED WITH FLOUR AND/OR CORNSTARCH SLURRY TO A TASTY GRAVY. IF YOU NEED TO STRETCH THE AMOUNT OF GRAVY, STIR IN A PACKET OR TWO OF DRY PORK GRAVY MIX THAT HAS BEEN DISSOLVED IN A 14 OZ CAN OF CHICKEN BROTH BEFORE THICKENING. SEASON WITH SALT AND PEPPER TO TASTE.
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