Ingredients
PORK LOIN:
- 4-5 pound (2-2.5 kg) pork loin roast, trimmed of skin and fat
- 1 1/2 tablespoons olive oil, divided
RUB:
- 2 teaspoons paprika (mild or smoked)
- 1 teaspoon brown sugar
- 1 teaspoon each garlic powder and onion powder
- 1/2-1 teaspoon red chili powder, (optional)
- 2 teaspoons coarse salt
- 1/2 teaspoon black cracked pepper
HONEY GARLIC BUTTER SAUCE:
- 1/2 cup honey
- 1/2 cup butter
- 6 cloves garlic, finely chopped or minced
- 3 tablespoons soy sauce
- 2 tablespoons cider vinegar
- Good pinch of salt
- 1/2 teaspoon cracked black pepper
- 1/2 cup stock (or broth), beef or chicken
- 1/2 cup water
- 4 teaspoons cornflour
Instructions
PORK LOIN:
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Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.
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Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.
SAUCE:
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Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.
SLOW COOK:
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Place seared pork in a slow cooker. Pour sauce over pork; cover with lid and cook on LOW heat setting for 4 - 5 hours.
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Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.
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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.
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Mix 2 tablespoons of the juices with 4 teaspoons of cornflour. Whisk cornflour slurry into sauce and let simmer for a good 5 minutes, or until thickened into a syrup-like consistency.
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Slice pork and serve drizzled with Honey Garlic Butter Sauce.
OVEN ROAST:
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Preheat oven to 175°C.
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Place seared/browned seasoned pork in a roasting pan.
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Prepare sauce, as above. Reserve 1/2 cup sauce for basting. Pour remaining sauce over pork.
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Add in 1/2 cup stock and 1/2 cup water around the pork.
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Cover and roast for 20 minutes. Baste with half of the reserved sauce and continue roasting, uncovered, for a further 15 minutes.
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Baste again and roast for a further 10-15 minutes, until a meat thermometer registers 145°F (62.5°C) in the thickest part (If pan dries out while cooking (it shouldn't), add a little more water.)
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Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..
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Scrape up any browned bits leftover in the pan, mixing them through the pan juices and pour juices into a pot. Whisk in cornstarch/stock and water mixture and bring to a simmer. Slowly add in 1/4 cup water, whisk, then add a nother 1/4 cup if needed, until reaching a honey-like consistency. (Please note: sauce will thicken as it cools).
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Slice pork and drizzle with Honey Garlic Butter Sauce.
Recipe: https://cafedelites.com/pork-loin-recipe/