Country-Style Pork Loin Recipe
Country-Style Pork Loin Recipe photo by Taste of Home
Next Recipe

Country-Style Pork Loin Recipe

Read Reviews
4.5 37 43
Publisher Photo
This pork roast is so moist and tender, it melts in your mouth. My son puts it at the top of his list of favorite foods. We like it with mashed potatoes. —Corina Flansberg, Carson City, Nevada
TOTAL TIME: Prep: 20 min. Cook: 5 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours + standing
MAKES: 8 servings


  • 1 boneless 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

5 ounces cooked meat with 1/4 cup gravy (calculated without potatoes): 291 calories, 11g fat (3g saturated fat), 85mg cholesterol, 204mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fat.


  1. Cut 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. In a large skillet, brown pork in oil on all sides.
  2. 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. Let pork stand for 10-15 minutes before slicing.
  3. Strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve pork and gravy with mashed potatoes if desired.
  4. Freeze option: Cool pork and gravy. Freeze sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until heated through, stirring occasionally and adding a little broth or water if necessary. Serve as directed. Yield: 8 servings.
Originally published as Country-Style Pork Loin in Simple & Delicious March/April 2007, p47

Light-Bodied Red Wine

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

Reviews for Country-Style Pork Loin

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
gunslinger User ID: 544392 227440
Reviewed Jun. 4, 2015

"Made this for dinner last night and the pork loin was very tender and moist and it made a delicious gravy to serve over mashed potatoes. I made recipe as stated except I added some chopped onions under the pork loin."

ksyusha User ID: 8184205 216802
Reviewed Jan. 3, 2015

"Was really tasty and pork was nice and tender. Would make it again."

doreensanzone User ID: 1270959 58298
Reviewed Nov. 20, 2014

"Seasoned the roast according to the recipe with the addition of some garlic powder. Put roast in slow cooker on bed of onion slices. Prepared as per recipe. Roast was moist and tender. Delicious! I'd make it again. I did not use the drippings to make the gravy, ran out of time."

lrwatkins519 User ID: 5994928 134032
Reviewed Nov. 10, 2014

"I was excited to make this recipe but was then disappointed in the outcome. The meat was tender but both meat and gravy lacked flavor. I am sure once I doctor it up it will be much better. It's a good base but definitely needs work."

HeyShellyGirl User ID: 8014425 138969
Reviewed Sep. 28, 2014

"Lacked Flavor...I read all the comments and really seasoned. I even added fresh garlic and an onion. That wasn't the most disappointing part, the meat was so dry. I only had it on for 5 hours on low. I checked it at 3hr30min and the internal temp was 145 which is perfect. I should of took it out, but everyone said how moist it is so I wanted to be true to the recipe. Such a letdown. The house smelled amazing for hours and I was dying to eat it. I threw most of it away. And that gravy was nothing special."

ephelan80 User ID: 155608 147384
Reviewed Mar. 29, 2014

"Based on comments that indicated a need for additional seasoning I added a quartered onion with the meat in the crock pot. It was delicious. I will definitely make this again."

pgoode1 User ID: 4257557 134031
Reviewed Mar. 29, 2014


mjmurphy User ID: 1434956 58297
Reviewed Mar. 17, 2014

"Was absolutely fantastic! Thank you for a wonderful recipe!"

jinglebells4 User ID: 7547176 134029
Reviewed Feb. 13, 2014

"Made this recipe according to the directions and it was fantastic. This is definately a keeper!!!"

huntinglady User ID: 4759101 58497
Reviewed Jan. 28, 2014

"We had this for dinner last night and it was really good. I did season the roast before browning it . The meat was tender and juicy and the gravy was amazing. The best gravy ever! Thank you Corina for sharing this recipe."

Loading Image