14 June 2018

Pork Loin Roast with Gravy - Slow Cooker



Pork Loin Roast with Gravy - Slow Cooker / www.delightfulrepast.com

Boneless Pork Loin Roast is so easy and, more important, so good in the slow cooker. Not that I don’t love a fall-apart braised hunk of meat some times, but this isn’t it. This is just like a roast that comes out of the oven. You know, roast it, rest it while you make the gravy, then slice it into tidy slices.

And, with summer coming on, I will be so glad to be able to make a roast dinner without having to run the oven and heat up the place!

Sometimes I put a good sear on the roast before putting it in the slow cooker, but this time I just wanted to throw it in there and see what happened. Though it perhaps doesn’t look as pretty without that initial sear, it tastes every bit as good. 

You don’t add a lot of liquid. Just 2 teaspoons of lite soy sauce and 1/3 cup of wine. I usually use red, but this time I used a white that I’d been wanting to open. Set the slow cooker on low and go about your business for 6 hours. The roast will be perfectly tender but make neat slices.

Simple gravy. Dinner’s on the table. No muss, no fuss. And I’m cool as a cucumber.


Pork Loin Roast with Gravy - Slow Cooker / www.delightfulrepast.com

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Slow Cooker Pork Roast with Gravy


(Serves 4 to 6)

2 pound boneless pork loin (not tenderloin) roast
1 tablespoon unbleached all-purpose flour
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt, divided
1 tablespoon extra virgin olive oil
1/2 medium onion, halved and separated
1 large stalk celery, cut into 4 pieces
2 carrots, cut into 4 pieces
1/3 cup drinkable dry red or white wine
2 teaspoons lite soy sauce
1/4 teaspoon marjoram
1/4 teaspoon thyme leaves
Pinch cayenne
Slurry of 2 tablespoons flour in 3 tablespoons water

1 Coat roast with mixture of flour, pepper and 1/4 teaspoon salt. Brown in oil. Or not! (Though I do love that brown crusty appearance when I have the time to do the browning.)

2 Place in slow cooker with onion, celery and carrots.

3 Pour wine and then soy sauce over the roast.

4 Sprinkle marjoram, thyme, cayenne and 1/4 teaspoon salt over the roast.
5 Set slow cooker to Low for 6 hours.

6 Remove roast to cutting board to rest, tented with foil, for 20 minutes before slicing. Remove vegetables. They’re there for flavor, not a sufficient quantity to serve, so I set them aside for a “cook’s treat.”

7 Strain sauce (there will be about 1 1/4 cups) into 1-quart saucepan. Stir in slurry to thicken the sauce; simmer for 5 minutes.

52 comments:

Thomas "Sully" Sullivan said...

Ah, that perfect balance between moisture content and texture. Looks like you found it! The chew test tells all. My dad liked shoe leather grade roasts. My mom obliged him. I developed the strongest jaws for six blocks around. Bon appetit!

Jean | DelightfulRepast.com said...

Thanks, Sully. No shoe leather for me, but I do like to chew a bit! :-) Pulled pork is all well and good, but it isn't really a roast.

Angie Schneider said...

Easy peasy...and the loin turned out so tender and flavoursome! Thanks for sharing, Jean.

Jean | DelightfulRepast.com said...

Angie, thanks. Yes, I love cooking it this way.

Tony Grant said...

I like a bit of pork Jean. Looks good but that Delft ware, Great stuff. Have you got Dutch ancestry too? Your English ancestry should bring out the ,"Willow Pattern," in you!!!!! The Dutch and the British were trading rivals in the Far East, China, Japan, India, South East Asia and so froth in the letter part of the 18th century. Obviously not ALL the crockery got smashed in their sea battles.Ha! Ha!

JakiJellz said...

I'm in the middle of a juice fast at the moment and I'm not going to lie, this has me salivating! Thanks for sharing with #TriumphantTales!

Richard Sheppard said...

This sure looks delicious! I wish my wife liked pork but she doesn't. Sigh. Might still have to make it sometime when she's out of town and I'll freeze part of it for myself.

Jean | DelightfulRepast.com said...

Hi Tony - Those pieces are the blue onion pattern called Blue Danube. I love Blue Willow, too, all the blue and white china patterns! The naval officers mother's must have warned them, No matter what else is going on, save the crockery!

Jean | DelightfulRepast.com said...

Thanks, Jaki! Hope your fast is over before Sunday Lunch!

Jean | DelightfulRepast.com said...

Richard, thank you. And, yes, make one for yourself and freeze individual portions of roast and gravy for those occasions when you're dining solo.

The Joy of Home with Martha Ellen said...

Sounds yummy and just right for summer temperatures that soar in the kitchen. I have a pork loin in the freezer that I think I may serve your way. Thanks for your lovely recipes. They are always delicious. ♥

Jean | DelightfulRepast.com said...

Thank you, Martha! If you have a big roast, about 4 pounds, you might as much as double the liquid as long as that doesn't have the roast sitting in a lot of liquid. Do let me know how it turns out for you.

Pauline Wiles said...

I have never tried anything like this in the slow cooker. Thank you for the inspiration and the reassurance that browning isn't strictly necessary!

Jean | DelightfulRepast.com said...

Pauline, thank you! I hope you will enjoy it as much as we do - a real (sliceable) Sunday Roast in the slow cooker. And with gravy!

Margie said...

Looks great, Jean. I'm also admiring your pretty blue and white dishes!

Elizabeth @ Guilty Chocoholic Mama said...

YUM. I want this NOW. Making this for sure in the near future. Thanks for sharing!
#Bloggers Pit Stop

Cheryl said...

That looks delicious! And I like that "cool as a cucumber" part!

Jean | DelightfulRepast.com said...

Thank you, Margie! I love those dishes.

Jean | DelightfulRepast.com said...

Thank you, Elizabeth. And glad to meet you!

Jean | DelightfulRepast.com said...

Thanks, Cheryl! I was just thinking about you today!

Gerlinde de Broekert said...

What an easy and delicious recipe. Of course whenever I serve pork I have to make it with red cabbage and mashed potatoes.

Jean | DelightfulRepast.com said...

Thank you, Gerlinde. But of course, on those sides! Years ago I was taking a meal to a German neighbor who was ill, and I researched German recipes. Can't remember what else I made, but one thing was rotkohl mit apfel. She was so pleased.

Lowcarb team member said...

Now this is my sort of meal.
Delicious.

All the best Jan

ellen b said...

We didn't eat pork of any kind growing up so I like seeing these kinds of recipes that make it look easy to do pork right. Beautiful photos!

Louca por porcelana said...

It looks delicious,Jean!Thanks for sharing,hugs!

Jean | DelightfulRepast.com said...

Thank you, Jan. I love anything with mashed potatoes and gravy!

Jean | DelightfulRepast.com said...

Ellen thank you. And I think you've said something I should have included in the post--this makes it easy to do pork right!

Jean | DelightfulRepast.com said...

Thank you, and hugs, Maristella!

At Rivercrest Cottage said...

Looks so good I'm going to have to go buy a pork roast this weekend!

Jean | DelightfulRepast.com said...

Thank you, Sugar. Enjoy! So sorry to hear about your MIL.

Cocoa and Lavender said...

What a great idea to braise this in a slow cooker. So often they are dry, and this recipe probably makes them very moist!

Jean | DelightfulRepast.com said...

Thanks, David. I like that the roast comes out moist and tender, but NOT falling apart. Sliceable rather than shreddable.

kitty@ Kitty's Kozy Kitchen said...

This sounds like the perfect roast to fix for our hot Texas summertime, Jean! Thanks for sharing!

Jean | DelightfulRepast.com said...

Kitty, thank you. I'm finally getting smart and not running the oven all day, or standing at a hot stove for hours, ON A HOT DAY! :D

Phil in the Kitchen said...

For some bizarre reason I seem to use my slow cooker in the winter and ignore it in the summer. I now see the error of my ways. I'm going in to the cupboard and dragging it out for some fine pork cooking. (Assuming that I can find it, of course).

Jean | DelightfulRepast.com said...

Phil, you are not alone! But I caught onto to the idea of the slow cooker being a summer appliance long years ago because I have never been a fan of warm weather. Anything to keep me cool!

Mrs Shoes said...

Whenever I click over to DR, it always reminds me to take meat out of the freezer, so thank you. We raise, butcher, & relish our own pork, so reading today prompted me to take out a roast for the slow cooker tomorrow - I know it's going to be a 'delightful repast".

Jean | DelightfulRepast.com said...

Aaaw, Mrs Shoes, thank you so much. You just made my day!

handmade by amalia said...

Wow, this looks good.
Amalia
xo

Jean | DelightfulRepast.com said...

Thank you, Amalia. Mr Delightful says he wouldn't mind having it every week!

Donna Reidland said...

This looks delicious. I enjoy roast pork as long as it's moist and this looks like it will be. Pinning so I can give it a try!

FABBY'S LIVING said...


Hi Jean ! I'm loving this recipe, thanks for sharing it with us. I will soon try it with Mr. Living, he loves pork !
I have a Hutschenreuther china with the same platter; I love the Onion pattern.
Fabby

Jean | DelightfulRepast.com said...

Thank you, Donna. Do let me know how it turns out for you!

Jean | DelightfulRepast.com said...

Fabby, thanks! I hope Mr Living likes it as much as Mr Delightful does! I just have a couple of Hutschenreuther pieces, including a white teapot--love it!

April J Harris said...

I really like this recipe, Jean! While I like fall apart meat, I don't like it all the time, and the idea of a slow cooker roast that is more like a traditional roast really appeals. I also like the flavours you have used in the recipe and how easy it is. Sharing on Twitter and on the Hearth and Soul Facebook page. Thank you for sharing and for being a part of the Hearth and Soul Link Party. Just a reminder that H&S is taking a break this week as I'm travelling, but we'll be back next week on Monday June 25th, all set to celebrate the party's 8th birthday! Hope to see you there. Have a lovely week!

Jean | DelightfulRepast.com said...

April, thank you so much. Enjoy your travels! And do let me know how the roast turns out for you. Love H&S, and thanks for the reminder.

Kristina Rees said...

Pork Loin is a family favorite. Your china caught my eye. I have Blue Danube also. So classic

Jean | DelightfulRepast.com said...

Thanks, Kristina. There's just something about blue and white china!

Pam Richardson said...

Oh this looks so delicious without heating up the oven! Thank you for sharing!

Jean | DelightfulRepast.com said...

Pam, thank you! I hope you'll give it a try one of these hot summer days.

Kitchen Riffs said...

Pork roast is so good, isn't it? I've never made it in the slow cooker -- never even thought to do so! -- but I'm loving this recipe. Really good stuff -- thanks.

Jean | DelightfulRepast.com said...

Thank you, John! I hope you'll give it a try this summer.

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