Crockpot Pot-Roasted Pork Loin w/ Onion Gravy

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from Nutmeg Notebook


Servings - about 12   Serving Size - 3 oz. of meat plus 2 TBS gravy   Points Plus per Serving - 4 points+ for meat and an additional 1 point+ for gravy* ( I had no idea how to calculate the gravy pp, so I am giving it a 1p+ value for 2 TBS, as it seemed to not have much fat in it and I added a couple TBS. cornstarch to thicken it)  

Nutritional info for meat only:   Calories - 182,   Total Fat - 7g,   Carb. - 2g,   Protein - 27g,   Fiber - 1g


Approx. 3 pound boneless top loin pork roast, trimmed  ( I tied mine with some kitchen twine to help the meat cook evenly)  

4 cloves of garlic, slivered

2 small to med onions, peeled and sliced

2 dried bay leaves

1 whole clove

1 TBS low sodium soy sauce

1/4 cup hot water

salt and pepper, to taste

smoked paprika ( optional ) 

1 - 2 TBS cornstarch, to thicken gravy


1.  Rub pork roast with desired amount of salt and fresh ground black pepper.  Make tiny slits in the meat and insert slivers of garlic...( I used about half and just set the rest on top of the roast ) 

2. Spray crock of crockpot with cooking spray for easy cleanup later.  Spread the slices from one onion onto the bottom of the crock.  Place the roast on top.  Add remaining onion on top of roast along with the remainder of the garlic.  Push the bay leaves and the clove down into the bottom layer of onion.  

3.  Combine the water and the soy sauce and pour over top of roast.  Sprinkle roast with smoked paprika, if desired.  Cover and cook on LOW for about 8 hours or on HIGH for 4 hours.  

4.  Once roast is done, remove to platter and cover loosely with foil to rest.  Take the juices and onion in the crock and carefully transfer to a med sauce pan.  Be careful!  they are very HOT!  Mix cornstarch with a little water and mix into hot juices.  At this point you can use the immersion blender to blend it into a smooth sauce...or not.  Bring the juices with the cornstarch to a full boil and allow to thicken to the consistency you like.  Season with salt and pepper and serve with roast. 



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