Trisha Yearwood's Crock Pot Pork Tenderloin

Another recipe I found through Pinterest, and it's for pork loin rather than pork tenderloin. I made the gravy in the recipe, and served it with mashed red potatoes and mixed vegetables. Very good.

INGREDIENTS

2.5-3 pound pork tenderloin

Salt

1/2 tsp garlic powder

1/4 tsp ground ginger

1/8 tsp dried thyme

1/4 tsp ground cinnamon

1/4 tsp ground black pepper

1 Tbsp olive oil

2 cups chicken broth

2 Tbsp lemon juice

1 Tbsp coconut aminos (instead of soy sauce the recipe calls for)

2 Tbsp cornstarch

COOKING INSTRUCTIONS

Trim visible fat from loin. Lightly sprinkle with salt. Mix together all the dry seasonings/spices, then sprinkle on all surfaces of loin, rubbing in.

Heat oil in skillet. Brown the loin on all surfaces. Transfer meat to slow cooker.

Mix together chicken broth, lemon juice, and coconut aminos in bowl. Pour over meat in slow cooker. Cover and cook on low 8-10 hours (or high 4-5 hours). Remove meat from slow cooker and keep warm.

Pour liquid from slow cooker into large measuring cup. Skim fat from top. Add water, if needed, to make 2 cups. Set aside 1/4 cup. Mix cornstarch with the 1/4 cup liquid. Mix in with rest of liquid and pour into saucepan. Bring nearly to boil, stirring constantly, until gravy is thickened.

Meat may be sliced or shredded before serving. Serve gravy on meat (and mashed potatoes or bread if serving those, too).