Trisha Yearwood’s Slow Cooker Pork Loin

Trisha Yearwood's Pork Roast

I just realized tonight that we are more than halfway through our pool season.  How did that happen?  My pool opened mid-May and closes in mid-September.  How the heck did that happen?  Whenever I ask the girls what they want to do the answer is almost always “go to the pool.”  Followed by the question “can we ask a friend?”  What would we do with our summer if we didn’t have our pool….and neighborhood kids to swim with?

I grew up in New York without a pool in my backyard  and that was fine.  I know lots of people don’t have pools down here, but gosh, it would be a lot harder living in the south without access to a pool.  The pool is what very often gets us through hot July and August sun-scorching days.  The pool and a crock-pot.

Seriously, not having to turn on the oven is another way to cope with the summer heat in the south.  When your A/C is barely keeping up with the pressing temperatures, the last thing you want to do is turn on your oven to 400 degrees.   We also don’t really have the same desire to grill when its 100 degrees outside.  This is why crock-pot meals are so great in the summer.

This pork loin recipe from Trisha Yearwood is one of my very favorites.  I could drink the gravy with a straw and the meat is nice and tender and perfectly seasoned.   I have made this a few times and it is always so good.  I served it with some roasted potatoes and dipped them in the gravy which is such a treat.  Did anyone else love fries and gravy as much as I did in high school???

Once you get to know your crock-pot you will want to make sure you don’t overcook your meat.  Something that is easy to do with a crock-pot and a sure-fire way to ruin your dinner in my opinion.  I have learned that my crock-pot heats up more than others so I now cook recipes for just a bit less than a recipe calls for.   I also suggest omitting the extra salt and using low-sodium soy sauce and chicken broth if you are salt-averse.  The gravy can get just a  bit salty, but I love it like that so I don’t make that change but you might want to make those adjustments.

You will love this recipe so I definitely suggest giving it a try.  I used a pork loin, but you could use pork tenderloin as well.  Enjoy!

Here are some other yummy crock-pot meals you can try as you beat the heat!

Slow-Cooker Chicken Curry

Beef and Tortellini Marinara with Green Beans

Mexican Pulled Pork

Three-Packet Pot Roast

4.0 from 1 reviews
Trisha Yearwood's Slow Cooker Pork Loin
  • 2½ to 3 lb pork loin, trimmed of all visible fat
  • ½ tsp garlic powder
  • ¼ tsp ground ginger
  • ⅛ tsp dried thyme
  • ¼ tsp black pepper
  • 1 tbsp vegetable oil
  • 2 cups chicken broth
  • 2 tbsp lemon juice
  • 3 tsp soy sauce
  • 3 tbsp cornstarch
  • salt and pepper, to taste
  1. In a small bowl combine the garlic powder, ginger, dried thyme, and black pepper. Rub the seasoning over the surface of the pork loin. You can also sprinkle with some salt as well.
  2. In a skillet heat the oil and brown the pork loin on all sides (you can omit this step if you are in a hurry.)
  3. Transfer the pork to the crock pot.
  4. Combine the chicken broth, lemon juice, and soy sauce; pour over the pork.
  5. Cover and cook on low heat for 8 to 10 hours or on high or 4 to 5 hours on high.
  6. After cooking, transfer the roast to a plate and keep warm.
  7. To make the gravy, pour the liquid from the crock pot into a measuring cup. Skim off the fat. Measure two cups of the liquid, adding water if needed. Transfer to a sauce pan reserving ½ cup of the liquid. Stir the cornstarch into the reserved liquid, 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.
  8. Serve the roast with the gravy.

Source:  Home Cooking with Trisha Yearwood

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  1. Cindy @Hun What's for Dinner? says:

    This sounds fabulous! I’m always looking for new crock pot recipes. Thanks for sharing at Simple Supper Tuesday.

  2. So easy and delicious! The whole family loved it. Cooked it New Year’s Day while watching football. Perfect with black eyed peas!

  3. I just made this recipe with a bone in 3.5 lb roast. I followed everything according to the directions (low for 8hrs) but we got really hungry at around hour 7. I decided to take the internal temp of the roast to see if it was safe to eat, it was at 180 which in my house is really overdone for pork. I took it out and let it rest while I was making the gravy (so yummy!) but when we sat down for dinner we both agreed that the roast was dry. Do you suggest only cooking it to 165 next time or leave it in for 10 hours so it falls off the bone more? The flavors were great and I also kept a few lemon wedges in the pit while roasting.

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