This week for Cooking Through My Collection I have a slow cooked pork loin recipe from the cookbook Home Cooking with Trisha Yearwood
. This is a cookbook I bought several years ago when it first came out, but I have not done much cooking from it and I am not sure why because it is a great cookbook.
These recipes are Trisha and her family’s take on everyday southern type food. These are recipes that contain everyday ingredients that you have on hand in your kitchen.
This cookbook contains some great recipes and if I was not gluten free I would so be trying her recipe for Apple Dumplings and for Monkey Bread. And I think I am going to have to try to adapt her lime cake and see if I can make it work gluten free.
For today’s recipe though I have one from the beef and pork section of her cookbook. It is a slow cooker pork loin roast and it was so easy.
I served this with my Buttermilk Mashed Potatoes and we really enjoyed it. The sauce for the meat paired really well with the potatoes.
Now I know for this cooking through my collection series I am supposed to be following the recipe, but for this one I did make one change. The recipe calls for you to add cornstarch to the hot liquid, well as much as I love this cookbook and Trisha, I disagree with her on this one.
Cornstarch should never be added to a hot liquid or it is much more likely to clump up and it will be very difficult to get a smooth sauce. I always add cornstarch to cool liquid and then mix into the hot liquid. So, for this recipe I followed my instinct instead of the recipe and mixed the cornstarch with a few tablespoons of water before adding to the hot liquid.
Do any of you have Trisha’s Cookbooks? I would love to hear your thoughts on them?
Slow Cooker Pork Loin
I changed up Trisha Yearwoods slow cooker pork loin and the end result is a delicious crockpot pork roast.
Ingredients
- 3 pound pork roast
- 1/2 teaspoon garlic
- 1/4 teaspoon ground ginger
- 1/8 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 tablespoon oil
- 2 cups chicken broth
- 2 tablespoons lemon juice
- 3 teaspoons soy sauce ( Use gluten free soy sauce for gf version )
- 3 tablespoons cornstarch
- salt and pepper to taste
Instructions
- In a bowl combine the garlic powder, ginger, thyme, and pepper. Rub all over the pork roast.
- In a large pan heat oil and brown meat on all sides.
- Place browned meat into your crockpot.
- In a bowl combine chicken broth, lemon juice, and soy sauce and pour over meat.
- Cover and cook on low for 7-8 hours or until tender.
- When the roast is done transfer it to a serving platter and remove 2 cups of juice from the slow cooker. Skim off any fat.
- In a pan combine cornstarch with 1/4 cup of water and whisk well. Slowly add hot juices and cook over medium high heat, whisking constantly until the sauce is desired thickness. Season with salt and pepper if desired.
- Serve sauce over meat and enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 530Total Fat: 38gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 154mgSodium: 494mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 40g
Nutritional values are approximate and aren't always accurate.
I don’t have any of her cookbooks, but I’ve really been enjoying her new show on Food Network. She’s so funny and down to earth. I might have to get the cookbook since it has the Lynn stamp of approval! :<}
P.S. Agree about the cornstarch- I've always been told to mix it with cool liquid first.
I also have this cookbook. This recipe is one I’ve been thinking about trying and haven’t gotten around to you yet, so I was very interested to read your thoughts on it. Everything I’ve tried in this book has been amazing. My entire family is crazy about the Charleston cheese dip! The chicken pizza is really good and so is the strawberry cake. Love your blog! 🙂
I have both of her cookbooks and love them both! I haven’t cooked a lot from them but everything I have tried was a hit!
Thanks for the recipe, I am going to try it this week.
In regards to adding hot liquid to corn starch. A slurry was already started once you added the water to the corn starch. The recipe says to add the hot liquid slowly. This is tempering. By very slowly adding some of the hot liquid to the slurry, you are slowly bringing up the temp of the slurry thus allowing addition of a hot liquid to a cool liquid without clumping, or in the instance of mayonnaise and a few French sauces, breaking. If anything, I would say the recipe simplifies this step ilo expanding on it for those not familiar with the procedure.
On a whim, I added a packet of French Onion Souo Mix to this recipe, which has long been a staple of mine… You MUST try it!! It adds an entirely new level of savoryness to this dish!
I will have to try that. It sounds good!
I was reading your post about brining pork. Do you brine the pork before making this recipe??
Nevet tried a roast in the slow cooker with much success but this was fantastic! My husband said it was the best meal I ever made. I’m more of a one pot cook so this was easy- set it and forget it! Thank you!