Crockpot Country-Style Pork Loin
Crockpot Country-Style Pork Loin is one of our favorite recipes to make! I love to prepare this for Sunday dinner or when I have company over. This delicious country style pork is easy to make and everyone always ask for the recipe.
I of course love that I can prepare Crockpot Country-Style Pork Loin in the slow cooker. I can let the crockpot do all the work and be busy multi tasking doing other housework. My family likes me to serve rolls, sweet potato casserole and green beans along with the pork loin. Be sure to try this amazing recipe you will not be disappointed!
To prep cut the roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. In a large skillet, brown pork in oil on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm.
Let the pork stand for 10-15 minutes before slicing. Strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with gravy and mashed potatoes if desired.
Crockpot Country-Style Pork Loin recipe is delicious and perfect for a family Sunday dinner meal!
Country-Style Pork Loin Recipe
Print Recipe
Ingredients
- 1 boneless whole pork loin roast 3 pounds
- 1/2 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 2 tablespoons canola oil
- 2 cups reduced-sodium chicken broth
- 1/4 cup cornstarch
- 1/4 cup cold water
- Hot mashed potatoes optional
Instructions
- Cut roast in half.
- In a large resealable plastic bag, combine the flour, onion powder and mustard.
- Add pork, one portion at a time, and shake to coat.
- In a large skillet, brown pork in oil on all sides.
- Transfer to a 5-qt. slow cooker. Pour broth over pork.
- Cover and cook on low for 5-6 hours or until tender.
- Remove pork and keep warm.
- Let pork stand for 10-15 minutes before slicing.
- Strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with gravy and mashed potatoes if desired.
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
Do you have cut the Pork Loin in 1/2? My slow-cooker is big enough for a whole roast.
No I wouldn’t think so.
Would it be okay to leave the pork in the crock pot longer? We’re usually gone from the house nearly 10 hours….
Yes, it may need some additional liquid so it doesn’t dry out.
Pork loin in the crock pot is delicious!
Do you think I could cook this on low for a longer amount of time? thx
I just picked up a Pork Loin at the store the other day. This looks like a great recipe to use it for!
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