Slow-Cooked Pork Loin Recipe
Slow-Cooked Pork Loin Recipe photo by Taste of Home

Slow-Cooked Pork Loin Recipe

Publisher Photo
Sweet apple undertones lend special flair to Kathleen Hendrick’s low-calorie pork loin. The Alexandria, Kentucky cook tops it with gravy for down-home appeal, creating a slimmed-down dish that’ll keep them coming back for more!
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 12 servings

Ingredients

  • 1 boneless pork loin roast (3-1/2 to 4 pounds)
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 celery rib, cut into 1-inch pieces
  • 1 envelope brown gravy mix
  • 1 cup water
  • 1 cup unsweetened apple juice
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper

Nutritional Facts

4 ounces cooked pork with 1/3 cup juices equals 204 calories, 8 g fat (2 g saturated fat), 66 mg cholesterol, 294 mg sodium, 6 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Directions

  1. Cut roast in half. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. In the same skillet, saute onion and celery until tender; add to slow cooker.
  2. In a small bowl, combine gravy mix and water. Stir in the remaining ingredients; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender. Skim fat from cooking juices; thicken if desired. Serve with roast. Yield: 12 servings.
Originally published as Slow-Cooked Pork Loin in Light & Tasty August/September 2007, p59

Nutritional Facts

4 ounces cooked pork with 1/3 cup juices equals 204 calories, 8 g fat (2 g saturated fat), 66 mg cholesterol, 294 mg sodium, 6 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Light-Bodied Red Wine

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

Reviews for Slow-Cooked Pork Loin

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 27, 2014

"I used this recipe to help me cook my pork loin in the slow cooker, I wasn't sure it would be a good cut to cook that way. The loin was pre-seasoned with southwest seasonings, so I didn't use the apple juice or sauce, just some chicken stock instead. I did the sear first in the skillet. After about 4 hours on low, it was cooked through, tender and easy to shred for tacos!"

MY REVIEW
Reviewed Feb. 16, 2014

"I was apprehensive about this recipe with the apple juice and sauce, but it turned out with really great flavor. I made some carrot sticks and placed in the bottom before adding the roast and it turned out great. I will definitely be making it again."

MY REVIEW
Reviewed Dec. 6, 2012

"Great, and easy recipe Let the slow-cooker do all the work, but why do you cut in half?"

MY REVIEW
Reviewed Oct. 4, 2011

"My family loves this pork. It's so tender and makes great pulled pork sandwiches the next day. Nice flavors."

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