Here’s the recipe I promised!
This Easter was my first holiday where I was in charge of the menu. My in-laws brought mashed potatoes, but other than that it was all me. This was also my first piece of meat that I’ve ever prepared. Well, in the sense of a piece of meat where you eat just that. I’ve obviously cooked meat before, just never a turkey, ham, etc.
It turned out fabulous! Especially the gravy my father-in-law helped me whip up with the drippings. Below is how I cooked it, a slight variation from the actual recipe … I cut out some steps so it was truly a “set it and forget it” kind of dish.
Slow Cooker Brown Sugar Pork Loin
Cook time: 9 hours
Ingredients:
1 boneless pork roast (ours was 2.5 pounds)
1 T garlic cloves
salt and pepper
1 1/3 cup brown sugar
1 T Dijon mustard
1 T basalmic vinegar
1/4 teaspoon
Preparation:
Wash pork roast, trim excess fat, pat dry and place in crockpot. Prick the roast with a fork or skewer.
In a bowl, combine all ingredients. Rub all over roast.
Cover and cook on LOW for 7-9 hours.
Remove from crockpot and slice/serve.
Transfer juices into a saucepan.
(seriously the best part, and I don’t even like gravy)
Ingredients:
Pork roast juices
1/4 cup flour
1/4 cup milk
Preparation:
Wisk flour and milk together.
Bring juices to a boil in the saucepan.
Slowly add flour/milk mixture while stirring.
Although the gravy to thicken.
Create more flour/milk mixture if needed and repeat (the amounts all vary based on how much juice your roast makes).