Slow cooker brown sugar pork loin

Diana Rattray, About.com

Serves: 6-8

  • 1 boneless pork loin roast, 4 to 6 pounds
  • 1 clove garlic, halved
  • salt and pepper
  • 1 1/3 cups brown sugar, divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon cinnamon
Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.

Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.

combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.

*Chef’s note: An interesting flavor! I liked it. However, I think I should have adjusted the cooking time because I used only a 2-pound tenderloin (though I used almost all the sauce quantity); even with a splash of chicken stock before adding the rest, it still turned out a bit dry and was too dry without any of the thick glaze it produced. If you use a smaller tenderloin like I did, check it after 4-5 hours or so.

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