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11 October, 2014

Crock Pot Pork Loin with Mushroom Gravy

Posted in : Dinner, Make Ahead on by : Pamela Reynoso

I love cruising the meat department! Whenever I am in the market I walk through the department and look for any sales.  The best times to look at my marked are the day after a holiday.  Thanksgiving, Christmas, and Easter usually have some wonderful meats that are dirt cheap. I found this pork loin for 7 dollars.  Yes! SEVEN dollars!  It was huge.  I cut it into 3 pieces and froze it. This was such a moist piece of meat.  It was a quick cook in the crock pot, only 2 hours, but it freed up by afternoon just the same.

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I melted a nice amount of butter in a pan and browned the pork.  At first, I was thinking that it was a lot of butter, but then I realized that it was the only fat in the entire dish.  And hey, let’s face it, everything is better with butter.

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Once the pork was browned I placed it in the crock pot.  I then added the  garlic to the butter in the pan. At this point it smelled so good I wasn’t sure that we were going to be able to wait the 2 hours.

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I then added the chicken broth and chopped mushrooms and poured it all into the crock pot.

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What You Need:

1 Sprig Rosemary

1 Sprig Sage

1 lb Pork Loin

2 Tablespoons Butter

1 Tablespoon Olive Oil

2 Chopped Garlic Cloves

1 Cup Milk

1/4 Cup Heavy CreamIMG_5380

1/2  Cup Chicken Stock

1/2 teaspoon Red Pepper Flakes

2 Cups Chopped Mushrooms

Salt and Pepper to Taste

What To Do:

Place the rosemary and sage in the bottom of the crock pot. Heat the butter and olive oil in a pan.  Add the pork and brown on all sides.  Place the pork in the crock pot.   Add the garlic to the pan and cook for about a minute.  Add the milk, cream,and chicken stock to the pan. Bring to a simmer and scrap all of the brown bits from the bottom of the pan.  Add the mushrooms and red pepper flakes to the pan.  Simmer for about 3 minutes and then pour into the crock pot.  Turn the crock pot on low and let it work its magic for 2 hours.  Once the pork is cooked through, remove it from the pot and tent with tin foil.  Place the mushrooms and liquid into a blender and blend until creamy.  Be careful when blending the hot liquid.  Make sure to leave the lid cracked so that the pressure does not build up.