Country-Style Pork Loin with Gravy Recipe
Country-Style Pork Loin with Gravy Recipe photo by Taste of Home
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Country-Style Pork Loin with Gravy Recipe

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This slow cooker recipe is a perfect end to the day. Serve mashed potatoes as a comforting side and the meal is complete!—Corina Flansberg, Carson City, Nevada
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 8 servings


  • 1 boneless whole pork loin roast (3 pounds)
  • 1/2 cup all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon ground mustard
  • 2 tablespoons canola oil
  • 2 cups reduced-sodium chicken broth
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • Hot mashed potatoes, optional

Nutritional Facts

1 each: 292 calories, 12g fat (3g saturated fat), 85mg cholesterol, 192mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fat.


  1. Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat.
  2. In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm.
  3. For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired. Yield: 8 servings.
Originally published as Country-Style Pork Loin in Comfort Food Diet bookazine 2010

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Country-Style Pork Loin with Gravy

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Catherine M User ID: 4074232 263466
Reviewed Mar. 14, 2017

"Made this last weekend for a St. Patrick's Day feast. It was absolutely delicious--people were raving about it!"

gunslinger User ID: 544392 263387
Reviewed Mar. 12, 2017

"This deserves more than 5 stars. Tender, delicious and the gravy was wonderful over mashed potatoes!"

luv2swim_AZ User ID: 6067029 260311
Reviewed Jan. 26, 2017

"I skipped the flouring to save carbs, and used EVOO instead of canola oil, but otherwise made no changes. I think mine cooked 7 hours and it was perfect. The gravy is to die for. I ended up with 4 g net carb per serving, which makes it a perfect low carb main dish. Excellent recipe."

KristineChayes User ID: 1441542 244821
Reviewed Mar. 2, 2016

"I made this tonight for dinner and my famly loved it! The only changes I made were to add a half teaspoon of garlic powder and to increase the amount of chicken stock to three cups. The pork was very tender and the gravy was flavorful. I will definitely be making this again!"

bobcatsmom User ID: 3814809 239038
Reviewed Dec. 8, 2015

"Made this today fir dinner it it was AWESOME!!! Will most definitely make it again. Only change I would add onions and a bit more spices, but LOVE! LOVE! LOVE IT!!!!????"

cast_iron_king User ID: 1236761 235171
Reviewed Oct. 18, 2015

"Easy and delicious recipe! I also added garlic to the coating. The pork loin was perfectly fork tender and the gravy was fantastic over the meat and mashed potatoes. I can see this easily becoming my go-to for pork loin!"

Meeker88 User ID: 4417603 235059
Reviewed Oct. 16, 2015

"Delicious recipe. I didn't have ground mustard so I used garlic powder instead. The gravy was wonderful! I highly recommend this recipe and will definitely be making it for my family again soon"

golosi User ID: 356130 192688
Reviewed Sep. 14, 2014

"This is very good, it's a keeper. One of my go to recipe. When I don't have chicken broth, water is good. I add 1 tsp kitchen bouquet to the gravy, just before the cornstarch mixture."

Medic 716 User ID: 4089259 107264
Reviewed Jun. 26, 2014


murrell006 User ID: 2357453 189070
Reviewed Jan. 21, 2014

"This was really good!"

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