Trisha Yearwood's Crock-Pot Pork Tenderloin

I went to Pinterest in search of a recipe for pork loin in a crock pot, and saw many rave reviews for Trisha Yearwood's Crock-Pot Pork Tenderloin,, so I decided to try it. I looked at many of the Pinterest recipes, and they were all the same, except the one from Sparkles of Yum. The quantity of spices were just a little bit different, so I tried it.

Trisha Yearwood's Crock-Pot Pork Tenderloin

Ingredients

• 2 1/2 to 3 lb pork tenderloin, trimmed of all visible fat (you can also use a pork loin, and get the same results)
• 1 teaspoon granulated garlic powder
• 1/4 teaspoon ground ginger
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 cups chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce
• 3 tablespoons cornstarch
• salt and pepper, to taste

Instructions

1. Season the pork loin lightly with salt. In a small bowl combine the garlic powder, ginger, dried thyme, and black pepper. Rub the seasoning over the surface of the pork loin.
2. In a skillet heat the oil and brown the pork loin on all sides. Transfer the pork to the crock pot. Combine the chicken broth, lemon juice, and soy sauce; pour over the pork loin.
3. Cover and cook on low heat for 8 to 10 hours, or on high for 4 to 5. (Instapot cook on normal for 4 hours)
4. After cooking, transfer the roast to a platter and cover with foil to keep warm.
5. To make the gravy, pour the liquid from the crock pot into a measuring cup. Skim off the fat. Measure two cups of the liquid, adding water if needed. Transfer to a sauce pan reserving 1/2 cup of the liquid.
6. Stir the cornstarch into the reserved liquid, then stir into the liquid in the sauce pan. Heat, stirring frequently, until the gravy is thick and bubbly. Taste and season with salt and pepper, if needed. Serve the roast with the gravy.

Now, this is the second time I've made this recipe, and I forgot to blog about it the first time. You see, there was this power outage, so I had to finish cooking it the next day, blah, blah, blah. Needless to say, Tom loved it! And he generally does not enjoy pork. Oh sure, he loves bacon and likes ham, but sit him down with pork chops or pork loin and he does not go crazy. He said he liked it because it tasted like beef. I wouldn't go so far as to say that, but it was good, and Tom does love beef, so I'll take it.
The first time I made this, partly due to the power outage, I cooked it for twice as long as the time required. I also used turkey broth instead of chicken broth (since that's what I had in-house), and doubled the amount of broth, lemon juice and soy sauce - I only had a 32 ounce carton of broth, and didn't want it to go bad after opening it, but twice the gravy can't be bad, right? Well, Tom said "Don't change a thing," but this time, I had to.
First off, I couldn't remember if I had used dried thyme or ground thyme. This time I used ground thyme. I still used turkey broth, but when the time came to measure out lemon juice and soy sauce, I didn't have enough of either for double the amount. So, on the grocery list they go, and the broth/gravy has a little less flavor.