Pork loin is usually a very lean meat and it can be a little dry sometimes as a result; however this easy recipe ensures juicy, delicious pork with plenty of uber-flavorful golden brown onion gravy for pouring over your meat and as well over either cauli mash or cauli rice on the side. The tiny bit of ketchup is what changes the sauce to a rich-looking color without changing the flavor noticeably. You can double the amount of ketchup, if desired, to two tablespoons.
3 lbs boneless pork loin (1.4 kg)
2 tbsp bacon fat, OR olive oil (30 mL)
1 large onion, sliced
11/2 cups chicken stock (375 mL)
4 oz cream cheese, cut in chunks (125 g)
1 tbsp sugar-free ketchup (15 mL)
(this gives the gravy a richer color)
Seasoning Mixture:
1 tbsp olive oil (15 mL)
2 tsp minced garlic (10 mL)
1 tsp salt (5 mL)
1 tsp seasoning salt (5 mL)
1 tsp black pepper (5 mL)
In large nonstick frying pan in bacon fat OR olive oil, over medium high heat, sear the pork loin on both sides until golden brown. In crock-pot lay the pork loin on top of the sliced onion. Pour the chicken stock in and put the cream cheese chunks into the chicken stock on both sides of the pork.
Seasoning Mixture: In small bowl, combine olive oil, garlic,
salt, seasoning salt and black pepper.
Spread over top of the pork loin.
Set the slow cooker on high and cook 4 hours. Remove the pork loin. Remove 11/2 cups (375 mL) sauce and pour into a blender along with a few blocks of ice, half the onions and ketchup; blend well. Pour into a saucepot and over medium heat thicken with your favorite thickener. I usually dissolve 2 tsp (10 mL) cornstarch, OR arrowroot powder in some of the sauce and add it back into the pot; bring to the boil. You can do the same with 1/2 tsp (2 mL) xanthan or guar gum, if desired. I personally don’t care for the gums, so the tiny amount of carbs which is usually as little as 0.3 grams added to a serving is fine for us. Slice the pork loin thinly (not too thin), arrange on a meat platter, and pour the sauce over the slices. Serve.
Helpful Hints: There will be sauce left over in the pot. You can thicken the rest later and pour it over cauli-rice or cauli-mash; so flavorful! Make sure to pour the chicken stock into the slow cooker first before spreading the pork with the seasoning mix, so that the mixture can stay put.
*To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker. Add water to cover. Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2 tsp (2 mL) thyme (optional) and 1/2 tsp (2 mL) black pepper. Place slow-cooker on low and cook overnight. Strain and either refrigerate or freeze the chicken stock in an airtight container. This chicken stock makes a wonderful base for soups and gravies.
Yield: 8 servings
1
serving
355.8
calories
39.3
g protein
19.5
g fat
0.4 g fiber
3.0
g net carbs
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