Eosinophilic Esophagitis Friendly Crockpot Pork Loin
Total time4 hr 30 min
Prep time15 min
Cook time15 min
4.8(11)
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Learn more āIngredients
6 servings
- 1 boneless pork loin roast (about 3 lb)
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Ā½ tsp smoked paprika
- 2 tbsp olive oil
- 4 cloves garlic, smashed
- 1 medium yellow onion, sliced into rings
- 1 cup low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp worcestershire sauce
- 1 tbsp dijon mustard
- 1 tbsp honey
For the sauce
- 2 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the pork loin dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and smoked paprika. Rub the spice mixture evenly over all sides of the pork loin.
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork loin and sear, turning every 2 minutes, until browned on all sides, about 8 minutes total.
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