- Average
- Average budget
Ingredients
- 2 1/2 - 3lb pork tenderloin,
- trimmed of all visible fat
- NOTE: Double all seasonings
- 1 tsp granulated garlic powder
- 1/4 tsp grd ginger
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1 Tbsp vegetable oil
- 2 C. chicken broth
- 2 Tbsp lemon juice
- 1 Tbsp soy sauce
- 3 Tbsp cornstarch
- salt & pepper to taste
Preparation
Step 1
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 crockpot. Combine the chicken broth, lemon juice, and soy sauce; pour over pork loin.
Step 2
Cover and cook on low heat for 8-10 hours, or on 4-5 on high heat. (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.
Step 3
To make the gravy, pour the liquid from the crockpot 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.
Step 4
Stir the cornstarh 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.
Step 5
NUTRITION: Cal 159; Total Fat 5g; Sat Fat 1g; Trans Fat 0; Unsat Fat 3g; Cholesterol 63mg; Sodium 427mg; Carbs 4g; Fiber 0g; Sugar 0g; Protein 23g