PREP TIME: 15 mins | COOK TIME: 4 hrs | YIELD: 6 Servings
This has the most creamy garlic sauce ever! Perfect with rice, pasta, or any vegetables, no doubt everyone will love this tender, comforting, and easy crockpot meal.
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: To taste, season both sides of the pork loin with paprika, salt, and pepper. For a nicer look, you can score the fat.
Step 2: In a large Dutch oven and skillet, heat the oil with sage leaves over medium-high heat. Once hot, add the pork loin and saute for about 5 minutes per side. Transfer the pork loin to a crockpot or slow cooker.
Step 3: To the slow cooker, stir in the wine, chicken stock, shallots, crushed chilli pepper flakes, garlic, and thyme. To taste, season with salt and pepper. Cover the pot, set on high, and cook for 4 to 5 hours. Or 6 to 8 hours on low or until the pork is completely cooked through. Set the pork aside and cover to keep warm.
Step 4: Place the heavy cream and cornstarch in a small bowl. Whisk to combine, then stir into the slow cooker along with the cooking juices. Replace the cover and cook for another 10 to 15 minutes on high or until the sauce is thick.
Step 5: Slice the pork loin, add back to the slow cooker, and heat for a few minutes.
Step 6: Before serving, garnish with sage leaves. Serve over rice or your favourite vegetables with cream sauce. Enjoy immediately.
Note:
Remember to adjust the seasoning according to taste before serving.
Nutrition Facts:
Energy 322.64 cal | Fat 19.6 g | Protein 31.84 g | Carbs 3.59 g | Saturated Fat 4.78 g | Polyunsat Fat 1.69 g | Monounsat Fat 5.2 g | Sugar 0.87 g | Cholesterol 93.1 mg | Sodium 238.05 mg | Potassium 587.26 mg | Fiber 1.33 g
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: To taste, season both sides of the pork loin with paprika, salt, and pepper. For a nicer look, you can score the fat.
Step 2: In a large Dutch oven and skillet, heat the oil with sage leaves over medium-high heat. Once hot, add the pork loin and saute for about 5 minutes per side. Transfer the pork loin to a crockpot or slow cooker.
Step 3: To the slow cooker, stir in the wine, chicken stock, shallots, crushed chilli pepper flakes, garlic, and thyme. To taste, season with salt and pepper. Cover the pot, set on high, and cook for 4 to 5 hours. Or 6 to 8 hours on low or until the pork is completely cooked through. Set the pork aside and cover to keep warm.
Step 4: Place the heavy cream and cornstarch in a small bowl. Whisk to combine, then stir into the slow cooker along with the cooking juices. Replace the cover and cook for another 10 to 15 minutes on high or until the sauce is thick.
Step 5: Slice the pork loin, add back to the slow cooker, and heat for a few minutes.
Step 6: Before serving, garnish with sage leaves. Serve over rice or your favourite vegetables with cream sauce. Enjoy immediately.
Notes
Remember to adjust the seasoning according to taste before serving.
