Crock-pot Pork Roast
2 tbsp. extra-virgin olive oil
3 lb. pork loin
Kosher salt
Freshly ground black pepper
1 thinly sliced red onion
1/2 c. water
1/3 c. packed brown sugar
1/4 c. balsamic vinegar
2 tbsp. soy sauce
2 cloves garlic, minced
In a large skillet over medium-high heat, heat oil. Season pork all over with salt and pepper, then sear until golden all over, about 3 minutes per side.
Place red onions in bottom of Crock-Pot. Place seared pork loin on top of onions. Cover and cook on HIGH for 2 to 3 hours or LOW for 6 hours, depending on the size of your pork loin.
Make glaze: In a small saucepan over medium-high heat, whisk water, brown sugar, balsamic vinegar, soy sauce and garlic until combined. Season with pepper. Bring to a boil then reduce heat and simmer until syrupy, about 10 minutes.
During the last hour of cooking, brush pork with glaze every 20 minutes. Slice and serve with roasted vegetables.
3 lb. pork loin
Kosher salt
Freshly ground black pepper
1 thinly sliced red onion
1/2 c. water
1/3 c. packed brown sugar
1/4 c. balsamic vinegar
2 tbsp. soy sauce
2 cloves garlic, minced
In a large skillet over medium-high heat, heat oil. Season pork all over with salt and pepper, then sear until golden all over, about 3 minutes per side.
Place red onions in bottom of Crock-Pot. Place seared pork loin on top of onions. Cover and cook on HIGH for 2 to 3 hours or LOW for 6 hours, depending on the size of your pork loin.
Make glaze: In a small saucepan over medium-high heat, whisk water, brown sugar, balsamic vinegar, soy sauce and garlic until combined. Season with pepper. Bring to a boil then reduce heat and simmer until syrupy, about 10 minutes.
During the last hour of cooking, brush pork with glaze every 20 minutes. Slice and serve with roasted vegetables.