|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 0g||1%|
|Total Sugars 30g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a juicy, tender slow cooker pork roast with a sweet and lightly spiced brown sugar and cinnamon glaze. Serve this easy pork roast with mashed potatoes or baked potatoes, along with steamed broccoli or your favorite side dish vegetables.
If you cook a large pork loin, you'll probably have leftovers. It makes excellent sandwiches with a little barbecue sauce or mayonnaise. This pork and spaghetti casserole and easy leftover pork and potato casserole are good choices for leftover pork roast.
“This pork loin was flavorful, easy to put together and pleased the entire family. A great weeknight meal involving few ingredients.” —Carrie Parente
1 (4-pound) boneless pork loin roast
1 clove garlic, halved
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 1/3 cups brown sugar, divided
1 tablespoon Dijon or grainy mustard
1 tablespoon balsamic vinegar
1/4 teaspoon ground cinnamon
Steps to Make It
Gather the ingredients.
If the pork has an excessive layer of fat, trim it a bit. A little fat will help keep the roast juicy over the long period of cooking.
Rub the roast all over with the garlic halves, then sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.
In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
Cover and cook on low for 3 1/2 to 4 hours, or until tender but not falling apart. Pour off the excess juices.
Combine the remaining 1/3 cup brown sugar with cinnamon. Spread the mixture over the top of the roast. Cover and continue cooking on low for 30 minutes to 1 hour.
- One serving of meat or poultry is generally 3 ounces. Each pound of pork loin uncooked will yield approximately 12 ounces cooked.
- According to the USDA, pork must be cooked to a temperature of at least 145 F.
- If the roast is very lean with little or no visible fat, top it or wrap it with 4 to 6 strips of bacon.