Slow Cooker Roasted Pork Loin with Dumplings, Mushroom Gravy, and Frank’s Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Pork Loin:
1 (about 3 lbs.) pork loin
2 tbsp. sauté oil
1 tbsp. salt
1 tsp. black pepper
2 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. dried thyme
2 tsp. caraway seeds (optional)
½ large yellow onion, sliced
1 ½ cups low sodium or salt-free chicken broth
2 tbsp. lemon juice (about ½ of a large lemon
2 tbsp. Worcestershire sauce
1 tbsp. red wine vinegar
1 14 oz. can of Frank’s Original Kraut, warmed
For the Mushroom Gravy:
3 tbsp. butter
2 cloves garlic, minced
1 shallot, minced
1 lb. mushrooms, sliced
2 cups of leftover liquid from the slow cooker
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
¼ - ½ tsp. dried thyme
¼ - ½ tsp. caraway seeds (optional)
Salt to taste
Black pepper to taste
1 tbsp. cornstarch
1 tbsp. cold water
For the Dumplings (this recipe makes 12 dumplings and can easily be cut in half):
2 cups all-purpose flour
4 tsp. baking powder
2 tsp. sugar
1 tsp. salt
½ tsp. black pepper
Pinch nutmeg (optional)
2 tbsp. cold butter, cut into small cubes
1 cup milk
Instructions
- Pat the pork loin dry with paper towels to remove excess moisture.
- In a small bowl, combine the seasoning for the pork (1 tablespoon salt, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoons dried thyme, 1 teaspoon black pepper, and 2 teaspoons caraway seeds). Rub the pork all over with the spice mixture, using your hands to press it into the meat.
- Heat the oil in large skillet over medium heat. Add the pork loin and sear on all sides, about 3 to 4 minutes per side, until lightly browned.
- Place the pork loin, fat side up, in a slow cooker. Add the sliced onions, distributing them around the pork loin.
- In a large measuring cup or small mixing bowl, whisk together the chicken broth, lemon juice, 2 tablespoons of Worcestershire sauce, and red wine vinegar. Pour the mixture over the pork and onions in the slow cooker. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until the internal temperature of the pork reaches 155 to 165 degrees F (this will be medium-well to well done).
- When the pork is done, lower the slow cooker to the “keep warm” setting while you make the mushroom gravy and dumplings. Alternately, you can remove the pork loin to a platter and tent with aluminum foil to keep warm.
- For the mushroom gravy, melt about 3 tablespoons of butter in a large skillet set over medium heat. Add the minced garlic and shallot. Cook until the shallot is translucent, about 3 to 5 minutes. Stir in the sliced mushrooms. Do not add any salt at this point as that can result in slimy mushrooms. Cook the mushrooms, stirring occasionally, until they are browned and most of the moisture has cooked out of them, about 10 to 15 minutes.
- Add 2 cups of the liquid from the slow cooker to the mushrooms and scrape any brown bits from the bottom of the skillet. Add the Worcestershire sauce, Dijon mustard, thyme, and caraway seeds. Stir and bring to a boil. Let simmer for 10 minutes.
- After 10 minutes, taste the sauce and season with salt and pepper as desired.
- In a small bowl, whisk together the corn starch and cold water. Slowly pour into the skillet and whisk vigorously to prevent any lumps. Bring to a low boil and let cook for a few more minutes until the gravy has reached your desired consistency. Keep warm. Until ready to use.
- To make the dumplings, bring a large pot of water to a boil. While you are waiting for the water to boil, mix together the flour, baking powder, sugar, salt, black pepper, and nutmeg in a medium bowl. Add the butter and cut in until the mixture resembles a fine crumb. Add the milk and stir just until the flour and milk are fully incorporated. The mixture should be slightly sticky but thick enough to be scooped with a spoon. If the mixture is too dry, add more milk, one small splash at a time. Likewise, if the liquid is too runny, add more flour, one teaspoon or so at a time. Let the mixture sit for 5 minutes.
- Form the dumpling mixture into 12 balls. These do not need to be perfectly round or uniform. Drop the dumplings, one at a time, into the boiling water. Cover with a lid and lower the heat to a simmer. Let simmer for 15 minutes without removing the lid. When the dumplings are done, remove from the boiling water using a slotted spoon and transfer to a plate.
- Place the Frank’s Original Kraut in a microwave safe bowl, cover with a paper towel, and cook on high for a few minutes until warmed through. Microwaves can vary so the timing may be different for each. Alternately, you can warm the kraut in a small saucepan set over medium heat on the stovetop.
- Slice the pork loin into ½-inch or so thick slices. Serve alongside the onions from the slow cooker, mushroom gravy, dumplings, and kraut. Garnish with fresh parsley if desired and enjoy!
