Slow Cooked Pork Loins

Made this with pork chops which I bought by mistake instead of loins - I took them out of the slow cooker just before serving and pan fried for 5 minutes till the outside went brown and crispy. I then used the juices to make the glaze. I noticed later that comments on the website said to pre-cook the pork to get a nice brown colour. The pork was so tender it fell of the bone.

4 pork loins

1 cup chicken broth

2 tsp Dijon mustard

1 tablespoon rice wine vinegar **

2 tablespoons honey **
1 tablespoon lite soy sauce

1 tsp freshly grated ginger  or Allspice

2 cloves garlic, minced

1 tsp curry powder

1/2 teaspoon black pepper Kosher or sea salt to taste

** Can sub balsamic vinegar for these

In a large mixing bowl combine all marinade ingredients. Trim away all visible fat from the loins and discard. Place the pork loins in the marinade, ensuring all sides are coated. Cover and allow to marinate overnight in the refrigerator.

Place loins and marinade in slow cooker, cook on low 4-6 hours, or until it shreds easily with a fork. Remove from the slow cooker and place on a serving platter.

Glaze: (optional) Combine in saucepan and heat for 5 minutes till thickened

·  2 tablespoons honey

·  2 tablespoons lite soy sauce

·  2 tablespoons rice wine vinegar

·  2 tablespoons ketchup

·  1 tablespoon sesame oil or olive oil

·  1 tablespoon Dijon mustard

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