December 14, 2011

Slow Cooked Brown Sugar Pork Loin

4 lbs. boneless pork loin
1 1/3 c brown sugar
1.5 c. vegetable broth
2 clove garlic, halved
salt and pepper, to taste
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon cinnamon


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.  Pour vegetable broth in crock pot.  Place rubbed roast on top of broth, cover and cook on LOW for 7 to 9 hours. Pour off the excess juices and set aside for gravy.

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.

Serves 6 to 8.

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