Maple-Glazed Pork Loin
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 4 hrs on low |
| Source | Slow Cooker Revolution (pg 113) |
| Yield / serves | 6-8 servings |
| Rating | Delicious |
The sauce is fairly sweet. Adding a little balsamic vinegar works great.
Ingredients
- 4..5 - 5 lb boneless pork loin roast, trimmed and tied at 1-inch intervals
- salt and pepper
- 2 T vegetable oil
- 1 onion, minced
- 1/2 t ground cinnamon
- 1/4 t ground cloves
- 1/8 t cayenne pepper
- 1 c maple syrup
- 1/2 c low-sodium chicken broth
- ~2 t balsamic vinegar (optional, to taste)
Preparation
Dry pork with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown pork well on all sides, 7-10 minutes; transfer to slow cooker.
Heat remaining tablespoon oil over medium-high heat until shimmering. Add onion, cinnamon, cloves, and cayenne and cook until the onion is softened and lightly browned, 8-10 minutes. Stir in maple syrup and broth, scraping up any browned bits; transfer to slow cooker.
Cover and cook until pork is tender and registers 140-145 degrees on instant-read thermometer, about 4 hours on low.
Transfer the pork to a cutter board, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle for 5 minutes, then remove fat from the surface using a large spoon. Transfer the braising liquid to a saucepan and simmer until reduced to 1 1/4 cups, about 15 minutes. Season with salt, pepper, and balsamic vinegar to taste.
Remove the twine from the pork, and slice into 1/2-inch thick slices, and arrange on a serving platter. Spoon 1 cup of the sauce over the meat and serve with the remaining sauce.
