Crockpot Marinated Pork Loin
 
 
THM:S, low carb, sugar free, gluten/egg/dairy/nut free
Author:
Serves: 10
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
Notes
Sometimes we add an 8-oz. pack of halved mushrooms to the crockpot an hour before serving.
Recipe by Briana Thomas at https://www.briana-thomas.com/crockpot-marinated-pork-loin/