DIRECTIONS
Rub raw pork loin with 2 tsp minced garlic, 1 tsp salt and 1 tsp black pepper and place in crockpot. Cover with the entire box of beef stock and cook on low for 3.5 hours.
When pork is finished cooking remove pork loin and place on cutting board, pour off all the liquid in the CrockPot into a large bowl and save for use in the sauce. Return the pork loin to the CrockPot and pour in luke warm water until it covers the pork loin. Set the cooking timer on low for another 30 minutes, this will keep your pork from drying out.
In a large fry pan, add the olive oil and sliced mushrooms and sauté on medium-low heat until cooked through, about 10 minutes. Once cooked spoon the mushrooms into a small bowl and set aside.
Start your pasta water in a separate sauce pot. Bring to a boil. Toss in pasta and cook for 10 minutes.
Return fry pan to burner and toss in the butter and remaining tsp. of garlic, sauté on medium-low heat until garlic is soft and fragrant, about 4 minutes. Pour the CrockPot liquid you set aside into the fry pan. Try and use all of it as those drippings are liquid gold. Turn up heat to medium-high, you want to see a steady boil of the liquid, and cook for 10 minutes, you want the liquid to reduce by about half. Add the sour cream, heavy cream, mushrooms and white pepper to the fry pan and continue to cook on high for another 10 minutes. Sauce should be thick enough to heavily coat a spoon.
Pull the pork out of CrockPot and slice. Lay pork on top of pasta and top with a few hefty spoonful’s of mushroom sauce.
