Slow Cooker Chutney Pork Loin

Submitted by: Adam Sloat
Very easy to make, fantastic tasting. Though it will have a kick to it, the taste will be so good it may reform those will weak tongues.

Serves: 6-8
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Ingredients

1 boneless pork loin roast, about 3 to 4 pounds (1 is best, not 2 that equal 4 lbs.)
1 large sweet onion, sliced (Bermuda is good)
Salt and pepper (sea salt if possible)
1 teaspoon garlic powder or 2 small clove garlic, finely minced
1 jar (12 ounces) mango or peach chutney (they have hot and regular, I tried regular and it had a kick)
2 tablespoons brown sugar (light is best)
1 tablespoon grainy mustard (has the little seeds in it)
1/2 teaspoon ground ginger (You can use powder, but make sure it is fresh)
1 teaspoon curry powder

SAUCE
1 tbs corn starch

Method

ROAST
-Wash roast and pat dry; trim excess fat. (cold water)
-Put sliced onion in the bottom of a 5 to 7-quart slow cooker.
-Lightly salt and pepper the roast then rub with the garlic powder or fresh minced garlic. (work it into the meat as best you can w/o causing it to coat your hands)
-Place the roast in the slow cooker.
-Combine remaining ingredients and spoon over the roast. (NOT THE CORNSTARCH)
-Cover and cook on HIGH for 1 hour, then reduce to LOW and cook for 6 to 8 hours longer, or continue cooking on HIGH for 3 to 4 hours longer. (Like almost all slow-cooker recipes, low is best if you have time, wake up lazy!)
-The roast should register at least 160° on an instant read thermometer or meat thermometer inserted in the center of the roast.

Remove the roast from the crockpot and keep warm (warm setting on oven, leave door open a little)

SAUCE
-Pour juices into a medium saucepan. (I also added about half the better looking onions)
-Simmer the juices for about 5 to 8 minutes to reduce by about one-third.
-Combine 1 tablespoon cornstarch with 1 tablespoon cold water, stirring until smooth. (In a small bowl, not in the pan)
-Stir the cornstarch mixture into the juices and continue cooking for about 1 minute, until thickened. (you'll know the corn starch works when it coats the spoon a little when you life the spoon formt he sauce.. sort of a shine to it too)

NOTES
1. Slow cooker does not equal no looker. Half way through the time in the cooker take a look at it and note the amount of moisture in the pot. Far to often a slow cooker recipe is ruined because it looses it's moisture and the person didn't bother to check it untilt he time was up. Check it again 3/4 way through and then every hour after. The roast may finish early, make sure to check temp with thermometer. If it is not done yet but you see it has almost zero moisture left you can add 1/4 cup of HOT water as needed, but this should be unnecessary usually. (ADD WATER INDIRECTLY, NOT ON TOP OF THE ROAST)

2. When making the sauce if you find there is very little liquid left for the sauce you can add 1/4 cup of water to 1/2 cup if desperate) As I noted I used half the good looking onions for the sauce. If your roast was particularly fatty, the onions was be kind of gnarly looking.. if so skip that tip.

WITH?

This is a spicy sweat recipe so you'll want something with a milder flavor to accompany it. Potatoes (roasted or mashed) and lightly buttered steamed green beans go well.

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