The pork recipe is adapted from Mel's Kitchen Cafe. I add the onion to prevent the bottom from burning and getting dried out. Also, this recipe doubles wonderfully (i.e. I put 2 roasts in at the same time and double everything else accordingly and then cook it on high for 3 hours and then low for another 5-6 hours). I do not like using tenderloin. And I prefer the hint of garlic in the glaze instead of in with the roast which can lend a bit of the the over-cooked spices flavor from the garlic being in the crockpot. I've never tried it in my InstantPot, but she has directions for that option.
INGREDIENTS
PORK:
3 pounds boneless pork loin or pork sirloin roast, trimmed of large fat pockets
1 teaspoon herbes de provence (basil, majoram, thyme, sage, savory, and rosemary)
1/2 teaspoon coarse, kosher salt
1/2 teaspoon coarse black pepper
1/2 teaspoon 21 seasoning salute (or sub some garlic and onion powder)
1/2 cup chicken stock
1 onion cut into 3/4 inch wedges
GLAZE:
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
1 clove garlic, finely minced or crushed
INSTRUCTIONS
In a small bowl, combine the spices, salt, & pepper. Rub the spices all over the roast. Cut up the onion. Place the onion wedges on th bottom of the slow cooker. Place the pork roast on top of the onions add the 1/2 cup chicken stock carefully on the sides so as not to pour off the salt spice rub. Cover and cook on low for 8 hours.
Near the end of cooking time, whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper and add the garlic clove, if needed/desired. Keep warm until ready to use.
Remove the pork from the slow cooker or Instant Pot. Shred the meat into pieces and place on a platter or plate. Drizzle the glaze over the pork and serve immediately.
No comments:
Post a Comment