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Crock Pot Pork Loin

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Crock Pot Pork Loin (good for all phases)

Hot roast porkRecipe Yield: 8

Ingredients:

  • 1 2½- to 3-pound pork loin
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 tablespoon cooking oil
  • 2 cups chicken broth
  • 2 tablespoons lemon juice
  • 3 teaspoons soy sauce
  • Salt and pepper
  • 1 Ideal Protein Potato Puree Mix Packet

Instructions:

With just a few ingredients and a protein thrown in a pot for a few hours are all it takes for a delicious main course.

Pork Loin

  • Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3½-, 4-, or 5-quart crock pot.
  • In a small bowl, combine the garlic powder, ginger, thyme, and pepper. Rub the spice mixture over the entire surface of the loin.
  • In a large skillet, heat the oil and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the crock pot.
  • Combine the chicken broth, lemon juice, and soy sauce; pour over the loin.
  • Cover and cook on a low-heat setting for 8 to 10 hours or on a high-heat setting for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm.

Gravy – IP safe (Good for all phases of Ideal Protein)

  • Pour the juices from the crock pot into a glass measuring cup. Skim off the fat.
  • Measure 1 cup of liquid, adding water to the juices, if necessary, to make 1 cup.
  • Transfer the juices to a saucepan, reserving 1/3 cup.
  • Stir the IP Potato Packet into the reserved 1/3 cup of juice until dissolved, then stir into the juices in the saucepan.
  • Heat, stirring frequently, until the gravy is thickened and bubbly, 5 to 7 minutes.  Cook and stir 2 minutes more.
  • Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.

Gravy – Not for dieters

  • Pour the juices from the crock ot into a glass measuring cup. Skim off the  fat.
  • Measure 2 cups of liquid, adding water to the juices, if necessary, to make 2 cups.
  • Transfer the juices to a saucepan, reserving ½ cup.
  • Stir 3 tablespoons cornstarch into the reserved ½ cup of juice until dissolved, then stir into the juices in the saucepan.
  • Heat, stirring frequently, until the gravy is thickened and bubbly, 5 to 7 minutes. Cook and stir 2 minutes more.
  • Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.

Credit: http://www.wizardrecipes.com/slow-cooker-pork-loin/

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