Country-Style Pork Loin with Gravy

With just a few simple ingredients and the magic of a slow cooker you can transform a basic cut of pork into something truly special. It’s tender, juicy and enveloped in a luscious and savory gravy. This is a recipe that’s perfect for when you want something comforting yet impressive without spending all day in the kitchen. The process takes some time but most of it is completely hands-off thanks to the slow cooker. It can do the work while you go about your day. The result is a deeply flavorful dinner.

Pork Loin and Gravy Ingredients

• Pork loin roast: The pork loin serves as the main protein in this dish, offering a tender and juicy base for the meal.
• All-purpose flour: This flour creates a light coating on the pork and helps brown the meat and adds a subtle thickness to the gravy.
• Onion powder: A touch of onion powder adds a savory depth to the pork and complements the natural flavors of the meat.
• Ground mustard: The ground mustard provides a mild tang, enhancing the overall flavor profile and balancing the richness of the pork.
• Canola oil: This oil is used for browning the pork. It contributes to a golden, crisp exterior while sealing in the juices.
• Reduced-sodium chicken broth: The broth serves as the liquid base for the gravy and infuses the pork with moisture and a savory, rich taste during cooking.
• Cornstarch: Cornstarch is used to thicken the gravy, ensuring it has a smooth and velvety consistency.
• Cold water: Cold water is mixed with cornstarch to create a slurry that helps the cornstarch dissolve evenly and prevents lumps in the gravy.
• Hot mashed potatoes (optional): Creamy mashed potatoes are a comforting side dish that pairs perfectly with savory pork and rich gravy.

Directions

Step 1: Prepare the pork loin

Cut the pork roast in half to make it easier to handle. In a large shallow dish, combine the flour, onion powder and ground mustard.  Mix these ingredients until well blended. Add one portion of the pork at a time and turn to coat each side evenly with the seasoned flour mixture.

Step 2: Cook the pork

Heat the canola oil in a large skillet over medium-high heat. Add the pork and brown it on all sides once the oil is hot, turning it occasionally to ensure an even golden crust. Transfer the browned pork to a 5-quart slow cooker. Pour the reduced-sodium chicken broth over the pork in the slow cooker. Cover and cook on low for five to six hours or until the pork is tender and fully cooked through. Remove the pork and keep it warm once it is finished cooking.

Step 3: Make the gravy

Strain the cooking juices into a large saucepan, skimming off any fat. In a small bowl, combine the cornstarch with cold water and stir until smooth. Gradually stir the cornstarch mixture into the strained juices. Bring the mixture to a boil over medium heat, cooking and stirring for about two minutes until the gravy thickens. Slice the pork and serve with the gravy alongside hot mashed potatoes, if desired.

Pork Loin and Gravy Variations

• Add a garlic-herb rub: Before coating the pork in the flour mixture, rub the meat with a mixture of minced garlic, rosemary and thyme for added flavor.
• Use beef broth: Swap the chicken broth with beef broth to give the gravy a richer, heartier flavor.
• Incorporate apples: Add sliced apples to the slow cooker along with the pork for a touch of sweetness that complements the savory flavors.
• Add vegetables: Include root vegetables like carrots, potatoes and parsnips in the slow cooker to make this a complete one-pot meal.

How to Store Pork Loin and Gravy

First, allow them to cool to room temperature. Once cooled, place the pork slices and gravy in an airtight container and refrigerate them for up to three days. Simply reheat them in a skillet or microwave, adding a splash of broth or water if the gravy has thickened too much once you’re ready to enjoy the leftovers.

Can you freeze pork loin and gravy?

Yes, you can freeze pork loin and gravy for longer storage. Allow the pork and gravy to cool completely and then transfer them to separate airtight containers or heavy-duty freezer bags. Make sure to remove as much air as possible from the bags to prevent freezer burn. Label the containers with the date and freeze them for up to three months.

How do you reheat pork loin and gravy?

Place pork slices in a skillet over medium heat, adding a small amount of broth or water to keep the meat moist. Cover the skillet and heat for about five minutes, turning the slices occasionally until the pork is warmed through. Reheat the gravy in a separate saucepan over low to medium heat, stirring occasionally until it reaches your desired temperature. Stir in a little broth or water to restore its consistency if the gravy has thickened too much. You can also reheat both the pork and gravy in the microwave by placing them in a microwave-safe dish, covering them with a lid or microwave-safe wrap. Heat it up for 20 to 30-second intervals, stirring the gravy and turning the pork slices as needed.

Pork Loin and Gravy Tips

What other dishes pair well with pork loin and gravy?

For a complete meal, consider serving it with roasted Brussels sprouts or green beans. A warm dinner roll or a slice of cornbread complements the savory pork, while a simple salad adds a refreshing contrast. A cup of butternut squash soup would be a cozy and comforting appetizer.

Can I use a different cut of pork for this recipe?

Yes! Other cuts like pork shoulder or pork tenderloin can be used although cooking times may vary. Pork shoulder will be more tender with a longer cooking time, while pork tenderloin will cook faster but may require more attention to prevent overcooking.

Can I cook this pork loin in the oven instead of a slow cooker?

Yes, you can roast the pork loin in the oven. After browning, transfer the pork to a roasting pan, add the broth, cover it with foil and bake at 325° F for two hours or until the pork is tender.

What can I do with leftover pork loin?

Leftover pork loin can be used in sandwiches, tacos or even sliced thinly and added to salads. You can also shred the pork and mix it with barbecue sauce for a quick pulled pork dish.

Can I make this recipe gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend for coating the pork and thickening the gravy. Make sure the chicken broth you use is also labeled gluten-free.