Pork Loin Roast Recipe

PORK LOIN:

Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.

Heat 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.

SAUCE:

Melt 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.

SLOW COOK:

Place 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.

Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.

While 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.

Mix 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.)

Slice pork and serve drizzled with Honey Garlic Butter Sauce.

OVEN ROAST:

Preheat oven to 350°F (175°C).

Place seared/browned seasoned pork in a roasting pan.

Prepare sauce, as above. Reserve ½ cup sauce for basting. Pour remaining sauce over pork.

Pour ½ cup stock and ½ cup water around the pork.

Cover 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.)

Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..

Scrape 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).

Slice pork and drizzle with Honey Garlic Butter Sauce.