Balsamic Honey Mustard Slow-Cooked Pork Loin

School vacation is over!! While there have been weeks in the past where I have felt sad that school vacation is over, this time, as I drove away, I turned up the music and was literally dancing in my seat! (Sing Justin Timberlake’s, “Can’t Stop the Feeling” when you read that paragraph) Anyway, now back to the routine of cooking and writing (and lots of laundry).

Using your slow cooker is always a great way to have a delicious meal waiting for you when you get home. I especially like to use it on Saturdays when we are running around with errands, parties and basketball games. The aroma that awaits when walking in the door is heavenly.  This pork loin is comfort food at its best. I kept this easy and served it with polenta and microwaved frozen peas on the side. A gorgeous comfort meal with very little effort!

Balsamic Honey Mustard Slow-Cooked Pork

Ingredients

3 to 4 pound pork loin

1 ½ teaspoon salt

¼ teaspoon of ground black pepper

1 teaspoon dried thyme

1 ½ Tablespoons of olive oil

4 medium shallots, diced

2 cloves of garlic, minced

½ teaspoon of salt

¼ teaspoon of pepper

2 cups of beef stock

2 Tablespoons balsamic vinegar

2 Tablespoon Worcestershire sauce

2 Tablespoon agave syrup

1 Tablespoon of honey mustard

Directions

Rub the salt, pepper and thyme all over the pork loin. Heat olive oil in a large skillet. Sear the pork loin on all sides.

Place pork in your slow cooker.  Add shallots, garlic, salt and pepper. Sauté for about 5 minutes.

In a measuring cup, mix together stock, balsamic vinegar, Worcestershire sauce and agave. Pour mixture into skillet with the shallots and garlic, mix and cook for 5 more minutes. Pour liquid, shallots and garlic over the pork in the crock pot. Rub the honey mustard on the top of the pork loin. Cook on high for 1 to 2 hours. Turn slow cooker down to low for 4 to 6 hours. Or cook it on low for 8 to 10 hours.

Gravy

Ingredients

Cooking liquid from slow cooker

3 Tablespoons of balsamic vinegar

1 Tablespoon agave syrup

2 Tablespoons of cornstarch

2 Tablespoons of softened butter

Directions

Pour all the shallots, garlic and liquid from the slow cooker into a high sided skillet after the pork is done. Bring to a boil. Add the balsamic vinegar and agave. In a small mug, combine the butter and cornstarch. Whisk the butter and cornstarch mixture into the gravy. Cook about 5 minutes until thick. Pour through sieve into your favorite grave boat (I like to use a travel coffee mug! keeps it warm.)

Looking for other slow cooker ideas?  Check out some of my favorites here.

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