Crockpot Pork Loin
Maple Glazed Roast
In order to acquire a great crockpot pork loin roast, the main goal is not to overcook the roast. Most of us think of the pork shoulder when it comes to crock pot pork roast recipes, cooking long and slow until the meat easily pulls apart. The pork loin is lean and can easily dry out if overcooked, but this doesn't mean the pork loin isn't a good candidate for a crockpot pork roast.
Some crock pots or slow cookers are equipped with a thermometer probe. A thermometer probe is inserted into the center of the roast through a small opening in the lid, you then have the ability to select a temperature to set the roast at. Once the internal temperature is reached, the slow cooker will switch to warm mode, preventing the meat from overcooking.
This crockpot pork recipe is sticky and sweet, maple syrup combined with the right amount of spices will have your family and friends asking for seconds.
Serves 5-6 People
Cooking Time 4-6 hours on low
Crockpot Pork Loin
Crockpot Pork Loin1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season pork loin with salt and pepper. Once the skillet is hot or slightly smoking, brown roast on all sides, 7-8 minutes, transfer to slow cooker.
2. Add another tablespoon of oil to the skillet over medium-high heat. Add onions, cayenne pepper, allspice and ground cinnamon and cook until the onions are softened, 3-5 minutes. Stir in broth and maple syrup, scraping the skillet bottom, transfer to the slow cooker.
3. Cover and cook until the pork roast is tender, 4-6 hours, until the internal temperature reaches 145-150 degrees Fahrenheit using a instant-read thermometer.
4. Transfer the pork loin roast from the slow cooker to a cutting board and cover loosely with aluminum foil, 15-20 minutes. Meanwhile let the liquid in the slow cooker settle 5-10 minutes, skim off any fat from the liquid surface using a large spoon.
5. Transfer liquid from the slow cooker to a sauce pan and simmer for 10 minutes. Season with salt and pepper to taste.
6. Remove twine from the pork roast, slice the roast into 1/4-1/2 inch slices and spoon liquid from the sauce pan over the sliced pork.
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