PREP TIME: 15 mins | COOK TIME: 240 mins | YIELD: 6 Servings
Everyone will love this easy, so comforting, and tender Creamy Garlic Pork Loin. A crockpot meal that tastes super amazing and smells like heaven!
INGREDIENTS
2 pounds (1.100kg) centre-cut boneless pork loin (or two 1-pound pork tenderloins)
Kosher salt and freshly ground black pepper
1 tsp smoked paprika
1/2 tsp crushed red chilli pepper flakes
1 tsp dried thyme
4 cloves garlic, peeled and minced
2 shallots, chopped
1/4 c. olive or vegetable oil
1/4 c. white wine (plus a bit more to deglaze the pan)
1/2 c. chicken broth or stock
1/2 c. heavy cream
1 tbsp cornstarch (optional)
3 fresh sage leaves (1 for cooking, 2 for garnish)
HOW TO MAKE CROCKPOT CREAMY GARLIC PORK LOIN
Step 1: On all sides, season the pork loin with paprika, salt, and pepper.
Step 2: In a large Dutch oven or skillet, heat the oil with a sage leave over medium-high heat. Once hot, saute the pork loin for about 5 minutes per side. Transfer the pork loin to a crockpot or slow cooker.
Step 3: Into the slow cooker with the pork loin, stir in the wine, chicken stock, shallots, crushed chilli pepper flakes, garlic, and thyme. To taste, season with salt and pepper. Set on high and cook for 4 to 5 hours, covered. Or 6 to 8 hours on low until the pork is thoroughly cooked through. Then, take the pork out of the slow cooker and cover it to keep it warm.
Step 4: Combine the heavy cream and cornstarch in a small bowl. Add this to the slow cooker, stir along with the cooking juices, then replace the cover. Set on high and cook for 10 to 15 minutes more or until the sauce has thickened.
Step 5: Meanwhile, slice the pork loin in pieces and put it back in the slow cooker. Reheat for a few minutes.
Step 6: Serve over rice, pasta, or any vegetable and garnish with sage leaves. Enjoy immediately with the cream sauce.
Note:
Before serving, make sure to adjust the salt and pepper according to taste.
Nutrition Facts:
Energy 322.64cal | Fat 19.6g | Protein 31.84g | Carbs 3.59g | Saturated Fat 4.78g | Polyunsat Fat 1.69g | Monounsat Fat 5.2g | Sugar 0.87g | Cholesterol 93.1mg | Sodium 238.05mg | Potassium 587.26mg, Fiber 1.33g
Ingredients
- 2 pounds (1.100kg) centre-cut boneless pork loin (or two 1-pound pork tenderloins)
- Kosher salt and freshly ground black pepper
- 1 tsp smoked paprika
- 1/2 tsp crushed red chilli pepper flakes
- 1 tsp dried thyme
- 4 cloves garlic, peeled and minced
- 2 shallots, chopped
- 1/4 c. olive or vegetable oil
- 1/4 c. white wine (plus a bit more to deglaze the pan)
- 1/2 c. chicken broth or stock
- 1/2 c. heavy cream
- 1 tbsp cornstarch (optional)
- 3 fresh sage leaves (1 for cooking, 2 for garnish)
Instructions
Step 1: On all sides, season the pork loin with paprika, salt, and pepper.
Step 2: In a large Dutch oven or skillet, heat the oil with a sage leave over medium-high heat. Once hot, saute the pork loin for about 5 minutes per side. Transfer the pork loin to a crockpot or slow cooker.
Step 3: Into the slow cooker with the pork loin, stir in the wine, chicken stock, shallots, crushed chilli pepper flakes, garlic, and thyme. To taste, season with salt and pepper. Set on high and cook for 4 to 5 hours, covered. Or 6 to 8 hours on low until the pork is thoroughly cooked through. Then, take the pork out of the slow cooker and cover it to keep it warm.
Step 4: Combine the heavy cream and cornstarch in a small bowl. Add this to the slow cooker, stir along with the cooking juices, then replace the cover. Set on high and cook for 10 to 15 minutes more or until the sauce has thickened.
Step 5: Meanwhile, slice the pork loin in pieces and put it back in the slow cooker. Reheat for a few minutes.
Step 6: Serve over rice, pasta, or any vegetable and garnish with sage leaves. Enjoy immediately with the cream sauce.
Notes
Before serving, make sure to adjust the salt and pepper according to taste.
