German Pork Loin - Slow Cooker
Moist, tender, and with an unbelievably good gravy, this pork loin roast recipe is a keeper! It's an easy fix, too, with set-it-and-forget it cookign!
Servings: 8 servings
- 2 pound pork loin
- 1/4 cup German mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons cooking oil
- 1 cup sliced onions about 1 onion
- 2 cloves garlic roughly chopped
- 2 cups low or no sodium chicken broth
- 1/4 cup all purpose flour
Mix the mustard with salt and pepper. Rub this mixture all over the pork loin.
Heat the oil in a skillet. When the skillet is hot, but not smoking, add the pork loin. Sear the pork loin about 3 minutes on each side or until there's a nice brown color.
Set the pork aside.
Add the onions to the remaining oil and cook for 3-4 minutes until the onions have softened but not browned. Add the garlic and cook an additional minute or until fragrant.
Deglaze the pan with the white wine, scraping up all the tasty brown bits.
Add the onions and wine to the bottom of the slow cooker insert. Snuggle the pork loin on top of the onions and add the chicken broth around the pork roast. Add the dried thyme and bay leaves to the liquid.
Put the lid on and cook on high for 3.5-4 hours.
Remove the roast and set it aside to rest.
Mix 1/4 cup of all purpose flour with 1/4 cup of water. Mix well until there are no lumps. Add this mixture to the liquid in the crock pot, while whisking, to prevent lumps.
Put the lid back on and bring to a simmer. Let it simmer for about 5 minutes. (If you're in a hurry, you can put the cooking liquid into a pot on the stove and add the flour slurry to the pot and bring it to a boil on the stovetop).
Slice the pork and serve with the gravy. Enjoy your pork roast Crock Pot recipe!
Chef Jenn's Tips
- Use a good strong German brown mustard, grainy is fine. Just avoid something extra spicy or your whole dish will taste spicy.
- Brown food is tasty food! Don't burn the pork while searing it but don't be afraid to get some good color on it.
- Deglazing with the wine is essential to get up all the brown tasty bits from the pan. That all goes into building flavor in the gravy.
- Rest the pork for about 15 minutes before cutting it, but keep it warm by covering it with foil.
- If you're in a hurry to make the gravy, put the cooking liquid into a pot on the stovetop. Thicken it with a slurry of flour and water and bring it to a boil. Season with salt and pepper and you're good to go!
Serving: 1slice and gravy | Calories: 214kcal | Carbohydrates: 6g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 220mg | Potassium: 512mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg