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Pork loin is an inexpensive meat (we can get it for $1.69/lb. at Sam’s Club), but often it’s a little on the tough side. This easy Crockpot Marinated Pork Loin is the best way I’ve found so far to make pork loin into a tender meal with minimal hassle. Just stick everything in the crockpot for the afternoon, and BAM! You’re done. Well, you can make gravy right before supper if you like, but that takes all of 3 minutes. And you can make some side dishes too, but those shouldn’t take long. I’ve even included our favorite roasted green bean recipe (which takes another 3 minutes to throw together and stick in the oven) further on down in the post for your convenience!
I included an easy gravy recipe below that uses the broth from the pork loin. You can complete this meal with some Garlic Mashed Caulitoes and roasted green beans! I also enjoy the shredded up pork loin served over cabbage sautéed with butter and garlic salt.
Roasted Green Beans – drain a quart bag (or two, if you have a family of 6 and eat these things like candy) of frozen green beans and pat dry. Toss with some olive oil or melted butter. Spread onto a cookie sheet and bake at 450 degrees F for 15-20 minutes or until tender and roasted to your liking, stirring once.
Trim Healthy Mamas, this is an S entrée. Pork loin (trimmed of its fat) can technically be used in any fuel setting because it’s pretty lean, but I like to leave the fat on the pork loin for a more tender end product.
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- 4 lb. fresh pork loin (thawed if frozen), juice drained off
- ¼ cup reduced-sodium soy sauce (or an allergy friendly alternative)
- 2 T apple cider vinegar
- 2 T Worcestershire sauce (or an allergy friendly alternative)
- 2 tsp. dill weed
- 1½ tsp. garlic powder
- 1 tsp. each basil and black pepper
- ½ tsp. ginger
- A couple dashes of liquid smoke (omit this if needed to make this meal compatible with your allergies)
- Salt, to taste (I did not use any)
- ¼ tsp. THM Super Sweet Blend to round out the flavors, optional
- For gravy:
- Oat fiber (use gluten free if necessary)
- Xanthan gum
- Salt and pepper
- Place the pork loin, untrimmed, in the crockpot with the fat side up. Poke holes through it with a sharp knife so the seasonings can get inside. Pour the soy sauce, vinegar, and Worcestershire sauce over the pork loin. Sprinkle the top with all the seasonings except the salt and Sweet Blend. Turn the crockpot on high for 2 hours, then reduce heat to low for 3-4 hours (or until the pork loin is cooked through). Break the meat apart into large chunks, taste, and add salt if needed. Add the THM Sweet Blend if desired to round out the flavors. Leave the meat on low for another 30-60 minutes. Yields about 10 servings.
- To make gravy, use 1 T of oat fiber and ¼ tsp. of xanthan gum for every cup of broth. A cup of gravy serves about 4 people. Heat the broth in a nonstick saucepan (use a fat separator if you have one to separate the broth from the fat). Whisk in the oat fiber and xanthan gum (add the xanthan gum while whisking so it doesn't clump). Add salt and pepper to taste. Simmer for a few minutes to thicken.