Crock Pot Easy Pork Loin Roast Recipe2021-02-20
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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Crock pot easy pork loin roast recipe. Pork roast with peach sauce and peaches cooked in the crock pot. A touch of apple cider vinegar and pumpkin pie spice enhances this delicious sauce. You may also like Seed-Coated Pork Roast:
Crock Pot Seed-Coated Pork Roast Recipe
A very delicious combination of anise, fennel, caraway, dill, and celery seeds create a crustlike coating for this yummy pork roast.
Makes 8 servings
Ingredients: 1 boneless pork shoulder roast, fat trimmed, 1 tablespoon (15 ml) soy sauce, 2 teaspoons (10 ml) each: anise seeds, crushed, fennel seeds, crushed, caraway seeds, crushed, dill seeds, crushed, celery seeds, crushed, 2/3 cup (160 ml) apple cider vinegar, 1/2 cup (125 ml) beef broth, 1 tablespoon cornstarch
Instructions: Use a 6-quart (6 L) crock pot to prepare 2½-3 pounds (1.2-1.4 kg) pork roast (cut roast to fit into 3½-5-quart (3½-5 L) crock pot). Brush soy sauce over the surface of pork roast. On a large piece of aluminum foil, combine all seeds. Mix well. Roll meat in seeds to coat evenly.
Place seasoned roast in the crock pot. Pour 1/3 cup (80 ml) of apple cider vinegar and beef broth around the meat. Cover crock pot and cook on low-heat setting for 9-11 hours, or until pork roast is tender.
Turn the crock pot off and open the lid. Remove cooked meat from a crock pot and transfer to a serving platter. For gravy, strain cooking liquid and skim off fat. Pour cooking liquid in a small saucepan.
In a small mixing bowl, combine the remaining 1/3 cup (80 ml) apple cider vinegar and cornstarch. Stir until cornstarch is dissolved completely. Add cornstarch mixture to cooking liquid in saucepan. Cook over medium heat, stirring, until the mixture is thickened and bubbly. Continue cooking and stirring for a further 2 minutes.
Remove saucepan from the heat. Pour gravy over the cooked pork roast and serve immediately.
Crock Pot Easy Pork Loin Roast Recipe
- 3 pounds (1.44 kg) pork loin roast, tied
- 1/4 teaspoon onion salt
- 1/4 teaspoon freshly ground black pepper
- 15¼ oz (460 ml) can sliced peaches in heavy syrup, undrained
- 1/2 cup (125 ml) chili sauce
- 1/3 cup (80 ml) light brown sugar
- 3 tablespoons (45 ml) apple cider vinegar
- 1 teaspoon pumpkin pie spice
- 1 tablespoon (15 ml) cornstarch
Grease a 6-quart (6 L) crock pot with nonstick cooking spray. Place pork roast in the greased crock pot and sprinkle with onion salt and black pepper.
Drain peaches and reserve the syrup. In a small mixing bowl, combine peach syrup, chili sauce, brown sugar, apple cider vinegar, and pumpkin pie spice. Mix well and pour syrup mixture over pork roast.
Cover crock pot and cook on low-heat setting for 6 hours or until pork loin roast is tender.
Turn the crock pot off and open the lid. Remove cooker pork form cooker and transfer to a cutting board. Cover loosely with aluminum foil and set aside.
With a slotted spoon, remove peach slices and reserve. Pour cooking liquid into a small saucepan. Bring to a boil over medium-high heat. Stir in cornstarch mixture. Cook, stirring, for 30 seconds or until sauce thickens.
Slice cooked pork roast and top with reserved peach slices. Serve hot with sauce on the side.