Pork Loin Roast Recipe

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  Pork Loin(2268g)

  Boneless pork loin roast. Wider and fattier than tenderloin — both work.

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  Olive oil(23g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Paprika, Ground(10g)
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  Brown sugar(5g)
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  Garlic powder(5g)
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  Onion powder(5g)
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  Chili powder(5g)
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  2 teaspoons coarse salt
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  ½ teaspoon cracked pepper
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  Honey(120g)
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  Unsalted Butter(120g)
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  Garlic(360g)
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  Soy Sauce, Low Sodium(45g)
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  Vinegar, Rice(30g)
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  1 pinch salt (large)
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  ½ teaspoon cracked black pepper
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  Low Sodium Beef Broth(120g)
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  ½ cup water (FOR OVEN METHOD ONLY)
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  Cornstarch(20g)

Instructions

1. 1Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.
2. 2Heat 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.
3. 3Melt 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.
4. 4Place seared pork in a 6-qt (litre) slow cooker. Pour sauce over pork; cover with lid and cook on LOW heat setting for 4 - 5 hours.
5. 5Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.
6. 6While 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.
7. 7Mix 2 tablespoons of the juices with 4 teaspoons of cornstarch (cornflour). Whisk cornstach slurry into sauce and let simmer for a good 5 minutes, or until thickend into a syrup-like consistency. (For a thicker sauce, repeat this step with 1 teaspoon cornstarch mixed with 2 teaspoons water. Add into sauce and cook until thickened (please note: sauce will thicken as it cools). Continue this step until reaching your desired consistency.)
8. 8Slice pork and serve drizzled with Honey Garlic Butter Sauce.
9. 9Preheat oven to 350°F (175°C).
10. 10Place seared/browned seasoned pork in a roasting pan.
11. 11Prepare sauce, as above. Reserve ½ cup sauce for basting. Pour remaining sauce over pork.
12. 12Pour ½ cup stock and ½ cup water around the pork.
13. 13Cover and roast for 20 minutes. Baste with half of the reserved sauce and continue roasting, uncovered, for a further 15 minutes. Baste again and roast for a further 10-15 minutes, or 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.)
14. 14Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..
15. 15Scrape up any browned bits leftover in the pan, mixing them through the pan juices and pour juices into a pot. Whisk cornstarch into an additional ½ cup water, whisk cornstarch slurry into the sauce and bring to a simmer. Slowly add in ¼ cup - ½ cup additional, if needed, until reaching a honey-like consistency. (Please note: sauce will thicken as it cools).
16. 16Slice pork and drizzle with Honey Garlic Butter Sauce.