3 lb pork loin, trimmed and cut little slits all around the pork (or substitute with tenderloin)
1½ tsp McCormick garlic powder
½ tsp McCormick ground ginger
1½ tsp McCormick onion powder
½ tsp Morton kosher salt
½ tsp McCormick dried thyme
½ tsp freshly cracked black pepper
2 TB Wesson vegetable oil (or canola)
2 cups chicken broth (I love my Swanson’s chicken broth!)
2 TB lemon juice
2 TB regular soy sauce (Kikkoman, or San-J if you want to go more organic)
3 TB Argo cornstarch, dissolved in 3 TB water
salt and pepper to taste



Combine garlic powder, ground ginger, onion powder, salt, thyme, and pepper, whisking to combine. Rub seasoning all over the pork loin.

Heat oil in a large skillet until very hot. Brown pork loin on all sides.

Transfer pork loin to slow cooker. Add chicken broth, lemon juice, and soy sauce. Pour over the pork. Cover and cook on low for 7-8 hours. (If you’re using tenderloins, 4 hours.)

When finished, baste pork loin and transfer the pork to a plate and keep warm.

Pour the liquid from the slow cooker into a sauce pan. Add dissolved corn starch. Stir well and cook on medium heat, stirring constantly, until sauce turns thick and gravy-like. Season with additional salt and pepper, if desired.


Source : allrecipes,com

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