SLOW COOKER PORK LOIN

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water + bouillon is a cost-effective option.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey offers a natural sweetness, while white sugar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly alternative.

Trim excess fat from the pork loin roast, leaving the fat cap on for flavor.

Place the pork loin roast fat side up in the slow cooker.

Chunk up about 5 potatoes into nice-sized pieces and add them to the slow cooker.

Add about 0.5 lb of baby carrots on top of the potatoes in the slow cooker.

Cut 1 medium onion into half and then into size chunks, adding it to the slow cooker.

Crack 2 cloves of garlic and add them whole into the slow cooker.

Pour 3 cups of chicken broth over the ingredients in the slow cooker.

Set the slow cooker to low for 6 to 7 hours or medium for 4 to 5 hours.

After 4.5 to 5 hours, remove the lid and take out the pork loin, letting it rest.

Remove the vegetables from the slow cooker and place them in a bowl to keep warm.

Reserve 2 cups of the broth from the slow cooker for gravy.

In a warm pan, melt 2 tablespoons of butter.

Add flour to the melted butter and cook for about 1 minute to remove the flour taste.

Slowly add the reserved 2 cups of chicken broth to the roux, mixing continuously until thickened.

Once thickened, remove the gravy from heat and prepare to plate the dish.

Slice the pork loin into thin pieces and plate with the vegetables and gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens