Trisha Yearwood’s Crock Pot Pork Tenderloin
- 2 & 1/2 to 3 lb pork tenderloin, trimmed of all visible fat (you can also use a pork loin, and get the same results)
- 1 teaspoon granulated garlic powder
- 1/4 teaspoon ground ginger
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 cups chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 3 tablespoons 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 for 4 to 5. (Instapot cook on Meat setting for 45 minutes, with a 15 minute release)
- After cooking, transfer the roast to a platter and cover with foil to 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 and bubbly. Taste and season with salt and pepper, if needed. Serve the roast with the gravy.