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Slow Cooker Pork Loin with Maple Glaze
The combination of maple syrup, soy sauce, and fresh ginger in this slow cooker pork loin recipe creates a delicious sweet-savory combo.
Ingredients
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon avocado oil or olive oil
- 1 (3 pound) boneless pork loin roast, trimmed of excess fat
- 1/3 cup low-sodium soy sauce (For GF: Use gluten-free Tamari Soy Sauce or Coconut Aminos)
- 2/3 cup pure maple syrup (do not use fake pancake syrup)
- 1 tablespoon minced or grated fresh ginger
- 1/8 teaspoon cayenne pepper (or a pinch of red pepper flakes)
- 2 tablespoons cornstarch
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Instructions
Make It Now:
- Stir together the diced onion, minced garlic, and oil in a microwave safe bowl. Cover with a paper towel (to prevent splatters) and microwave until softened, about 5 minutes. (Alternatively, you can saute them in a pan over medium-high heat, adding the garlic during the last minute of cooking time.)
- Pat the pork dry with paper towels, season it lightly on all sides with salt and black pepper.
- Place the pork loin, soy sauce, maple syrup, ginger, cayenne, and cooked onion mixture in a gallon-size freezer bag. Seal tightly and toss to combine. (Freezing instructions begin here.)
- Marinate the pork in the refrigerator for at least 2 hours and up to 24 hours.
- Transfer the pork and marinade to the slow cooker. Cover and cook for 3-4 hours on low, or until the pork registers 145°F internally. Transfer the pork to a cutting board, tent with foil, and let rest for about 10 minutes.
- Carefully pour or ladle the juices from the slow cooker into a medium saucepan. In a small bowl, stir together the cornstarch and 2 tablespoons of water until smooth. Add the cornstarch mixture to the pan and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, whisking, until thickened, about 3 minutes. Remove from the heat. Taste and season with salt and black pepper, if desired.
- Cut the pork into 1 ⁄2-inch thick slices. Fan them out on a serving platter and drizzle the sauce over the meat. Serve.
Freeze For Later: Follow Steps 1 through 3. Freeze.
Prepare From Frozen: Note: You will need to have cornstarch, salt, and pepper on hand to complete this meal. Thaw the meal completely using one of these safe methods. Follow Steps 5 through 7.
Notes/Tips
Gluten-Free Version: Use gluten-free Tamari soy sauce or coconut aminos instead of soy sauce.
Since a pork loin roast can easily dry out, make sure to take an internal temperature and stop cooking it when it reaches 140-145°F. It will still be slightly pink on the inside when done.
Tip: Fresh ginger stores well in the freezer for a long time. Peel and tightly wrap the leftover ginger in plastic wrap or place a freezer bag. Freeze and use for future recipes.