With just a few simple ingredients and the magic of a slow cooker you can transform a basic cut of pork into something truly special. This pork loin and gravy is tender, juicy and enveloped in a luscious and savory gravy. This is a recipe that\u2019s perfect for when you want something comforting yet impressive without spending all day in the kitchen. The process takes some time but most of it is completely hands-off thanks to the slow cooker. It can do the work while you go about your day. The result is a deeply flavorful dinner.<\/p>\n
Cut the pork roast in half to make it easier to handle. In a large shallow dish, combine the flour, onion powder and ground mustard.\u00a0 Mix these ingredients until well blended. Add one portion of the pork at a time and turn to coat each side evenly with the seasoned flour mixture.<\/p>\n
Heat the canola oil in a large skillet over medium-high heat. Add the pork and brown it on all sides once the oil is hot, turning it occasionally to ensure an even golden crust. Transfer the browned pork to a 5-quart slow cooker. Pour the reduced-sodium chicken broth over the pork in the slow cooker. Cover and cook on low for five to six hours or until the pork is tender and fully cooked through. Remove the pork and keep it warm once it is finished cooking.<\/p>\n
Strain the cooking juices into a large saucepan, skimming off any fat. In a small bowl, combine the cornstarch with cold water and stir until smooth. Gradually stir the cornstarch mixture into the strained juices. Bring the mixture to a boil over medium heat, cooking and stirring for about two minutes until the gravy thickens. Slice the pork and serve with the gravy alongside hot mashed potatoes, if desired.<\/p>\n
First, allow them to cool to room temperature. Once cooled, place the pork slices and gravy in an airtight container and refrigerate them for up to three days. Simply reheat them in a skillet or microwave, adding a splash of broth or water if the gravy has thickened too much once you’re ready to enjoy the leftovers.<\/p>\n
Yes, you can freeze pork loin and gravy for longer storage. Allow the pork and gravy to cool completely and then transfer them to separate airtight containers or heavy-duty freezer bags. Make sure to remove as much air as possible from the bags to prevent freezer burn. Label the containers with the date and freeze them for up to three months.<\/p>\n
Place pork slices in a skillet over medium heat, adding a small amount of broth or water to keep the meat moist. Cover the skillet and heat for about five minutes, turning the slices occasionally until the pork is warmed through. Reheat the gravy in a separate saucepan over low to medium heat, stirring occasionally until it reaches your desired temperature. Stir in a little broth or water to restore its consistency if the gravy has thickened too much. You can also reheat both the pork and gravy in the microwave by placing them in a microwave-safe dish, covering them with a lid or microwave-safe wrap. Heat it up for 20 to 30-second intervals, stirring the gravy and turning the pork slices as needed.<\/p>\n
For a complete meal, consider serving it with roasted Brussels sprouts<\/a> or green beans<\/a>. A warm dinner roll<\/a> or a slice of cornbread<\/a> complements the savory pork, while a simple salad<\/a> adds a refreshing contrast. A cup of butternut squash soup<\/a> would be a cozy and comforting appetizer.<\/p>\n
Yes! Other cuts like pork shoulder or pork tenderloin can be used although cooking times may vary. Pork shoulder will be more tender with a longer cooking time, while pork tenderloin will cook faster but may require more attention to prevent overcooking.<\/p>\n
Yes, you can roast the pork loin in the oven. After browning, transfer the pork to a roasting pan, add the broth, cover it with foil and bake at 325\u00b0 F for two hours or until the pork is tender.<\/p>\n
Leftover pork loin can be used in sandwiches, tacos or even sliced thinly and added to salads. You can also shred the pork and mix it with barbecue sauce for a quick pulled pork dish.<\/p>\n
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend for coating the pork and thickening the gravy. Make sure the chicken broth you use is also labeled gluten-free.<\/p>\n","protected":false},"excerpt":{"rendered":"
This slow-cooker recipe is a perfect end to the day. Serve mashed potatoes as a comforting side and the meal is complete! \u2014Corina Flansberg, Carson City, Nevada<\/p>\n","protected":false},"author":8065,"featured_media":2107868,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304328,304993,304998,304292,305487,304338,304390,303966,304988,305004,304368,303887,306848,305018,305024,304268,307307,307383,307400,306441,324623,304388,304078,303883,304403],"categories-v2":[308623,308988,308984,308481,308940,308945,308305,310796,308992,308761,308495,308935,308951,308745,308478,309603,308959,308965,259483,310342,310410,310430,312419,309177,308752,308698,309004,308476,308812],"coauthors":[343536],"recommended_recipes":[{"post_title":"Country-Style Pork Loin","post_link":"\/recipes\/country-style-pork-loin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Country-Style-Pork-Loin_EXPS_QEBZ20_23692_E01_23_6b.jpg"},{"post_title":"Pork Tenderloin with 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Loin with Gravy","datePublished":"2018-01-01","dateModified":"2024-10-16","prepTime":"PT20M","cookTime":"PT05H00M","totalTime":"PT05H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Country-Style-Pork-Loin-with-Gravy_EXPS_TOHD24_49340_MelissaPatterson_11.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Transform a simple pork loin into a tender, flavorful feast with this easy slow-cooker recipe.","recipeIngredient":["1 boneless whole pork loin roast (3 pounds)","1\/2 cup all-purpose flour","1 teaspoon onion powder","1 teaspoon ground mustard","2 tablespoons canola oil","2 cups reduced-sodium chicken broth","1\/4 cup cornstarch","1\/4 cup cold water","Hot mashed potatoes, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the pork loin","text":"Cut the pork roast in half to make it easier to handle. In a large shallow dish, combine the flour, onion powder and ground mustard. Mix these ingredients until well blended. Add one portion of the pork at a time and turn to coat each side evenly with the seasoned flour mixture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-Loin-Gravy_TOHD24_49340_MelissaPatterson_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the pork","text":"Heat the canola oil in a large skillet over medium-high heat. Add the pork and brown it on all sides once the oil is hot, turning it occasionally to ensure an even golden crust. Transfer the browned pork to a 5-quart slow cooker. Pour the reduced-sodium chicken broth over the pork in the slow cooker. Cover and cook on low for five to six hours or until the pork is tender and fully cooked through. Remove the pork and keep it warm once it is finished cooking.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-Loin-Gravy_TOHD24_49340_MelissaPatterson_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the gravy","text":"Strain the cooking juices into a large saucepan, skimming off any fat. In a small bowl, combine the cornstarch with cold water and stir until smooth. Gradually stir the cornstarch mixture into the strained juices. Bring the mixture to a boil over medium heat, cooking and stirring for about two minutes until the gravy thickens. Slice the pork and serve with the gravy alongside hot mashed potatoes, if desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-Loin-Gravy_TOHD24_49340_MelissaPatterson_5.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Joy Manning"}],"nutrition":{"@type":"NutritionInformation","calories":" 292 calories","fatContent":"12g fat (3g saturated fat)","cholesterolContent":"85mg cholesterol","sodiumContent":"192mg sodium","carbohydrateContent":"10g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"35g protein. Diabetic Exchanges<\/b>: 5 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":15,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AnnR"},"reviewBody":"This is a family favorite. I do not cut the roast in half, and instead of cooking by time, I monitor the temperature by inserting a probe thermometer into the middle of the meat and cover the crockpot with HD foil instead of the glass lid so it is tightly covered. I cook it to 140\u00b0 and let it rest on a cutting board covered with foil. Temp will rise as it rests. I also add a touch of marsala wine with the broth.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Barb9053"},"reviewBody":"
A very basic and easy recipe. Rates 5 stars at my house. Wonderful gravy. Served with mashed potatoes and a side salad, a complete meal.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Meeker88"},"reviewBody":"Delicious recipe. I didn't have ground mustard so I used garlic powder instead. The gravy was wonderful! I highly recommend this recipe and will definitely be making it for my family again soon","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"luv2swim_AZ"},"reviewBody":"I skipped the flouring to save carbs, and used EVOO instead of canola oil, but otherwise made no changes. I think mine cooked 7 hours and it was perfect. The gravy is to die for. I ended up with 4 g net carb per serving, which makes it a perfect low carb main dish. Excellent recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristineChayes"},"reviewBody":"I made this tonight for dinner and my famly loved it! The only changes I made were to add a half teaspoon of garlic powder and to increase the amount of chicken stock to three cups. The pork was very tender and the gravy was flavorful. I will definitely be making this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bobcatsmom"},"reviewBody":"Made this today fir dinner it it was AWESOME!!! Will most definitely make it again. Only change I would add onions and a bit more spices, but LOVE! LOVE! LOVE IT!!!!????","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gunslinger"},"reviewBody":"This deserves more than 5 stars. Tender, delicious and the gravy was wonderful over mashed potatoes!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mjmurphy"},"reviewBody":"Prepared as directed. Absolutely wonderful recipe. So easy and delicious! The gravy is wonderful over noodles or mashed potatoes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cast_iron_king"},"reviewBody":"Easy and delicious recipe! I also added garlic to the coating. The pork loin was perfectly fork tender and the gravy was fantastic over the meat and mashed potatoes. I can see this easily becoming my go-to for pork loin!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Catherine M","givenName":"Catherine","familyName":"M"},"reviewBody":"Made this last weekend for a St. Patrick's Day feast. It was absolutely delicious--people were raving about it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Medic 716","givenName":"Medic","familyName":"716"},"reviewBody":"Mouthwatering!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"katecrid47"},"reviewBody":"This was really great! The pork was moist and tender. Good Flavor. The whole family liked it. Wonderful with mashed potatoes and the gravy! Thanks for sharing","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Femminapsicotic"},"reviewBody":"This is by far my favorite way to make a pork roast and so simple! Didn't change a thing about it! Makes the best gravy too! Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"murrell006"},"reviewBody":"This was really good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"golosi"},"reviewBody":"This is very good, it's a keeper. One of my go to recipe. When I don't have chicken broth, water is good. I add 1 tsp kitchen bouquet to the gravy, just before the cornstarch mixture.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"49340","romance_copy_dek":"Transform a simple pork loin into a tender, flavorful feast with this easy slow-cooker recipe.","enhanced_recipe_title":"Country-Style Pork Loin with Gravy","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 boneless whole pork loin roast (3 pounds)","IngredientText":"1 boneless whole pork loin roast (3 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup all-purpose flour","IngredientText":"1\/2 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon onion powder","IngredientText":"1 teaspoon onion powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground mustard","IngredientText":"1 teaspoon ground mustard"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons canola oil","IngredientText":"2 tablespoons canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups reduced-sodium chicken broth","IngredientText":"2 cups reduced-sodium chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup cornstarch","IngredientText":"1\/4 cup cornstarch"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup cold water","IngredientText":"1\/4 cup cold water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Hot mashed potatoes, optional","IngredientText":"Hot mashed potatoes, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Country-Style-Pork-Loin-with-Gravy_EXPS_TOHD24_49340_MelissaPatterson_11.jpg","RecipeId":49340,"AttachmentSourceId":null,"AttachmentSource":"Melissa Patterson for Taste Recipes","PhotoCredit":"Country-Style Pork Loin with Gravy Recipe photo by Melissa Patterson for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Country-Style-Pork-Loin-with-Gravy_EXPS_TOHD24_49340_MelissaPatterson_11.jpg","ContributorId":null,"Firstname":"Corina","Lastname":"Flansberg","City":"Carson City","StateDescription":"Nevada","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. 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Serve mashed potatoes as a comforting side and the meal is complete! \u2014Corina Flansberg, Carson City, Nevada","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Cut pork roast in half. In a large shallow dish, combine the flour, onion powder and mustard. Add pork, 1 portion at a time, and turn to coat. ","SequenceNo":1},{"Direction":" In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. ","SequenceNo":2},{"Direction":" For gravy, strain cooking juices and skim fat; pour 2-1\/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. 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