i had a pork loin defrosted and ready to use and asked for suggestions on facebook. i got a lot of really good ideas, but didnt have the ingredients – so i went through my files to find a recipe that i did have the ingredients for! the recipes that were suggested i’m filing away for some future pork :this would have been really good had i not left it in the crockpot that long. next time i will definitely not keep it in 7-8 hours on low — maybe 4 hours on low. i served it over sushi rice…
- Cooking spray
- 1 boneless pork loin roast (about 3 pounds), tied
- One 10-ounce jar duck sauce or hoisin sauce (about 3/4 cup) (i used hoison)
- 3 cloves garlic, smashed and peeled (i used 4 crushed)
- 2 tablespoons grated fresh ginger
- 1 tablespoon chili paste
- 1 tablespoon rice wine or rice wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons dark sesame oil
- 4 teaspoons cornstarch
- 2 scallions, white and light green parts only, thinly sliced on the diagonal
- 1/3 cup chopped cilantro
- Spray the slow cooker with cooking spray and add the pork roast. In a small bowl, combine the duck sauce, garlic, ginger, chili paste, rice wine, soy sauce and sesame oil. Whisk in the cornstarch. Pour the sauce over the pork.
- Cover the slow cooker and cook the roast until fork-tender and an instant-read thermometer registers 160°, 3 1/2 hours on high heat or 8 hours on low heat. Transfer the pork to a platter, cover with foil and let stand for 10 minutes. Pour the cooking liquid into a bowl and let stand for 10 minutes, then skim any fat from the surface.
- Slice the pork and arrange on a platter. Sprinkle the scallions and cilantro on top. Serve the Asian sauce on the side.