Slow Cooker Brown Sugar Pork Loin

By á-46

If the roast is very lean with little or no visible fat, top it or wrap it with 4 to 6 strips of bacon.
One serving of meat or poultry is generally 3 ounces. Each pound of pork loin uncooked will yield approximately 12 ounces cooked.

Ingredients

• 4 pounds boneless pork loin roast
• 1 clove garlic (halved)
• 1/2 teaspoon salt (or to taste)
• freshly ground black pepper (to taste)
• 1 1/3 cups brown sugar (divided)
• 1 tablespoon Dijon mustard (or a grainy mustard)
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon cinnamon

Preparation

Step 1

If the pork has an excessive layer of fat, trim it a bit. A little fat will help keep the roast juicy over the long period of cooking.

Rub the roast all over with the garlic halves, then 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, or until tender but not falling apart. 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.