I promise you, this is THE best pork loin. Don made it yesterday and it literally melts in your mouth. Get ready! Here we go.
- 2.5-3.5 pork loin roast, fat and skin removed
- 2 tbsp. olive oil
RUB
- 1 1/4 tsp. paprika (mild or smoked)
- 1/2 tsp. brown sugar
- 1/2 tsp. each garlic powder and onion powder
- 1/4 tsp. red chili powder (optional)
- 1 1/4 tsp. coarse salt
- 1/4 tsp. cracked black pepper
- 1 tbsp. olive oil
HONEY GARLIC BUTTER SAUCE
- 1/3 cup golden corn syrup
- 1/3 cup unsalted butter
- 1 tsp. garlic powder
- 2 tbsp. low sodium soy sauce
- 2 tsp. cider vinegar
- 2 tsp. red wine vinegar
- good pinch of salt
- 1/4 tsp. cracked black pepper
ADDITIONAL
- 1/3 cup low sodium stock (beef or chicken) or broth
- 1/3 cup water
- 2 1/2 tsp. cornstarch
Pat dry pork with a paper towel. Combine 1 tbsp. of oil with the rub ingredients. Season pork, rubbing the mixture into the meat.
Heat remaining oil (about 2 tsp.) in a large pan or skillet over medium heat. Sear pork all over until golden brown, rotating the pork around to avoid burning the spices.
Melt butter in the same pan as the pork was in, scraping up any leftover bits in the pan. Stir in remaining sauce ingredients, bringing to a rapid simmer for 1 minute.
SLOW COOKER
Place seared pork in a 6 qt. slow cooker. Pour sauce over the pork, cover with a lid and cook on LOW setting for 4-5 hours.
Transfer pork onto serving dish and loosely tent with foil. Let rest for 10-15 minutes.
While pork is resting, pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium high heat.
Mix 2 tbsp. of the juices with 4 tsp. of cornstarch. Whisk cornstarch slurry into sauce and let simmer for a good 5 minutes. Note: sauce will thicken as it cooks. Simply thicken to syrup-like consistency.
Slice pork and serve drizzle with the Honey Garlic sauce.
Don served with potato rostis, but you could used mashed potatoes in you prefer.
