Mary Costa-Pearson

Slow-Cooked Pork Loin


  • 1 boneless whole pork loin roast (3-1/2 to 4 pounds)
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 celery rib, cut into 1-inch pieces
  • 1 envelope brown gravy mix
  • 1 cup water
  • 1 cup unsweetened apple juice
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper


Cut roast in half. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. In the same skillet, saute onion and celery until tender; add to slow cooker. 
    In a small bowl, combine gravy mix and water. Stir in the remaining ingredients; pour over pork. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160° and meat is tender. Skim fat from cooking juices; thicken if desired. Serve with roast. Yield: 12 servings.
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