It kinda looks like a dead, boneless animal, doesn't it? Oh, wait. It is. But a very delicious one.
|There really are no words, but I sure do like to write captions!|
Here's the recipe, for those of you brave enough to slow-cook. I've slow-cookered thrice, so I'm a pro now. (And by "pro," I mean The Chef helped/supervised every step of the way. We should all thank him. If you think I'm kidding, see Step 2, which I did on my own.)
Non-Photogenic but Most Delicious Slow-cooker Pork Loin
- 1 boneless pork loin, 2-3 pounds
- salt and pepper
- 1 cup light brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 3/4 cup water
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 2 tablespoons soy sauce
- Get your in-home chef to wash pork, trim excess fat, pat dry.
- Sprinkle with salt and pepper, then prick the meat all over with a fork or skewer. (NOTE: I forgot to poke and no one would have been the wiser if I hadn't just narced on myself.) (ANOTHER NOTE: I said "prick.")
- In a cup or bowl, combine the brown sugar, mustard, and vinegar. Rub all over the hunk of meat. (Best to put the gloves back on before you do that--no messy cleanup!)
- Cover and cook on LOW for 7 to 8 hours.
- After an hour of cooking, add water around the side of the meat--not right on it!
- About 1/2 hour before the pork is done, combine ingredients for glaze in a small sauce pan.
- Heat and stir until mixture thickens.Pour off the excess juices and reserve.
- Brush pork with glaze.
- Add reserved juices to glaze and reduce on stove to nappe* stage. (The mixture coats the back of the spoon.) This is your gravy. You will drink whatever's left. I guarantee it.
*Does using this term make me sound like I know what I'm doing?