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I’m all about the slow cooker meals. If I can put a meal into the Crockpot in the morning (or even lunch time) and have it all ready to eat when my husband comes home, brownie points for this mama!
When I came across the recipe for Trisha Yearwood’s pork roast I tried it thinking that a good southern woman always has the best recipes and boy was I right! Her recipe was pretty much the best pork I’ve made and is fool proof too! We changed the recipe up because the lemon flavor was a bit strong for our taste, but it is delicious and the drippings make some AMAZING gravy too! Serve it with mashed potatoes to smother with the gravy because man oh man is it worth it!
This time I made it, we served it with no gravy and did scalloped potatoes instead which was equally yummy.
- 2 to 3 lb pork loin
- ½ tsp garlic powder
- ¼ tsp ground ginger
- ⅛ tsp dried thyme
- ¼ tsp black pepper
- 1 tbs vegetable oil
- 2 cups chicken broth
- 1 tbs lemon juice
- 3 tsp soy sauce
- 3 tbs cornstarch
- salt and pepper, to taste
- Season the pork loin with salt, and 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.
- Transfer the roast to a platter to keep warm and the drippings into a saucepan.
- Stir the cornstarch into ½ cup of the drippings, 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.
Hope you enjoy it as much as we do!