Pork Loin With Brown Sugar Glaze (Crock Pot)
"A slow cooker pork roast with a sweet and lightly spiced glaze by Diana Rattray. Sent to me in an e-mail from About.com. (Haven't tried this yet, but it sounds delicious and looks so easy to make.)"
photo by MollyLin
- Ready In:
- 8hrs 10mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 (4 -6 lb) boneless pork loin roast
- 1 garlic clove, halved
- salt and pepper
- 1 1⁄3 cups brown sugar, divided
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1⁄4 teaspoon cinnamon
directions
- Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. 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 8 hours.
- 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.
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Reviews
-
This is one of the best recipes I have made in a long time! Phenomenal! I used a 4 lb boneless pork roast but did not trim the fat and put the fat side up. I misread the instruction and put the cinnamon in with the other initial ingredients (1 c brown sugar, mustard and balsamic vinegar) so I skipped the final step of draining the juice and adding the additional 1/3 cup brown sugar. This made fantastic pulled pork leftovers. This is also good for pulled pork sandwiches with BBQ sauce as leftovers. I will be adding this into my regular rotation, thank you for sharing this! -
This was really good. I'm always looking for good things to do with pork loin when it goes on sale. Everyone liked this, even the kid who says he doesn't like pork. <br/><br/>Only changes: Kept juice to make sauce and serve over pork, added sliced apples in last hour and cooked for 5 hours total. Newer crock pots cook much hotter than they used to and I find that 7 or more hours is just too much for anything. That's really too bad for working mothers today because they are gone more like 9-10 hours. -
I got a $5 pork loin at the store that literally turned into a weekends feast! I followed the recipe to a T, shredded it when it was done & mixed in a bottle of sweet baby rays! YUUUUUMMMMY! I cant believe this doesnt have more reviews! I'll definitely be making this for the rest of my life! Thanks for sharing! -
For what it is, this recipe is great. It's quick and easy and the finished product is tasty. Follow the directions as closely as you can because I edited the recipe a little my second try and it didn't come out as well [DEFINITELY leave the juices in the pot or it WILL dry out] This is mild enough in taste that we used it for pulled pork sandwiches, tacos and enchiladas. The sweetness is just enough that when used in different recipes it doesn't interfere with the new recipe. Definitely a keeper! -
Best pork loin, I have ever had. We had a 6 pounder. We did 6 hours in crockpot on low. We left juices in like reviews said. DO NOT DRAIN JUICES. We used yellow mustard, and light brown sugar. It was was tender. At 6 hours, we turned it off and let it sit there overnight. Then when we went to eat it, we took it out and sliced it up. Then we put it back in the crockpot with juices, cooked it high for 30 minutes to heat it up. AMAZING!
see 15 more reviews
Tweaks
-
This was excellent! I used garlic salt instead of fresh garlic and spicy mustard instead of dijon. I cooked mine on high and basted it occasionally. For the last hour I did drain off most of the liquid and then basted the pork about every 15 minutes. I took the roast out and let it rest for about 10 minutes before slicing it. I will for sure make this again!
RECIPE SUBMITTED BY
Editor's Note: Sadly Stacky5 passed away on Monday, October 20, 2008.
Hi! My name is Stacy, and I'm a single Mom who works full-time with 4 kids ranging from ages 9 to 21, a brand new granddaughter named Faith, and a cat named Pubert (we call him Pube) who is also my kid... That's his photo as my icon. Oh, and a new kitten that the kids named "KeeKee" but who I call Little Kitteh. I love them with all my heart! Even though I don't have my parents anymore, their presence is always felt and their love has resonated in my life, even after all this time. You'll find a lot of my posted recipes that refer to "Jolean" --- and that's my Mom. :) I sure do miss her...
I love music, especially 70's music, cats, incense & lavalights, candles, and I love to play guitar. I've been called an old "hippie chick," and I don't mind that label in the least. I also love to try other people's recipes and find ones that remind me of my Mother, and those precious memories that I had growing up in a household with such a wonderfully comforting cook...I work full-time in a real estate office as an office administrator.
I came to this site looking for recipes that were tried and true. I stayed at this site because I found people who were kind, loving, caring and shared the same interest that I do --- food and cooking. I've saved a lifetime of recipes and learned so much about cooking and ingredients that I actually feel proud of my cooking. I bet my Mom looks down on me with pride every time I cook a new recipe from RecipeZaar, and I bet my Dad cracks up every time he sees me photographing what I've cooked! My daughters have actually gotten into the act, too, and are quite versed in searching for recipes and answers here on Zaar. Makes me proud to be their Mom.
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