Friday, January 23, 2009

Brown Sugar Pork Loin in the Crockpot

I have been trying to expand my meat repertoire and for me that means adding pork to the menu. I never had much pork growing up, other than the occasional piece of bacon or breakfast sausage as well as the Honey Baked Ham on Christmas eve. I don't think I ever had a pork chop, a pork tenderloin or a pork roast until this year. I guess I just love crave the cow and the chicken more than the pig.

But as I have now learned, pork roasts cook very nicely in the crock pot so we have been experimenting. Our first go was the highly recommended Rootbeer Pulled Pork. I mean, how can you go wrong with BBQ sauce and pulled meat, right? We really liked this so have made it several times.

But one cannot make a meat the same way over and over and over again, right? Well, I probably could but Mr. Gooch would go nuts. (He thought is was weird that I brought the same thing for lunch for almost a year.) So my husband's desire for recipe variety meant I was on the hunt for some new recipes for making pork in the crock pot. I found several on

The one that Mr. Gooch said sounded the best was the recipe for Slow Cooker Brown Sugar Pork Loin.

Now, I have to say, I was not a huge fan of this recipe, but Mr. Gooch really liked it. My complaint is that I am not a fan of sweet main dishes. I guess I like my sweetness in the dessert course. My main complaint was that the amount of brown sugar was a bit too much for me. However, it was so easy to make. I may still keep it in the rotation for nights when I won't be home for dinner but Mr. Gooch still wants something other than sandwiches or take out.

Slow Cooker Brown Sugar Pork Loin
1 boneless pork loin roast, 4 to 6 pounds
1 clove garlic, halved
salt and pepper
1 1/3 cups brown sugar, divided
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon cinnamon (omitted since I am not a cinnamon fan)

Wash and dry the pork roast, trimming any excess fat.
Rub trimmed roast with garlic halves then season with salt and pepper.
Poke the roast all over with a fork or skewer.

Combine mustard, vinegar and 1 cup of the brown sugar in a small bowl. Once completely mixed, rub all over the roast.

Place roast in crock pot, cover and cook on Low for 7 to 9 hours or until a meat thermometer reads 160 degrees. At this point pour off the excess juices.

combine the remaining 1/3 cup brown sugar with cinnamon (if you would like to include it); Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.

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Anonymous said...

I bet my husband would love this..he loves brown sugar on everything! Thanks for posting.

Megan said...

It definitely sounds different. But that's not always a bad thing, is it?

What's Cookin Chicago said...

Looks like a fabulous roast!


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