Pork and chicken breasts have been on sale here during the month of January so you know I have a freezer full of pork loin, chops and chicken breasts portioned into cubes, strips and whole breasts to use in all sorts of dishes. Remember if you get pork loins you don’t need to keep the whole! Cut some into medallions to use in stir fry or skillet meals, cut some into cubes for pork fried rice or tacos, and of course leave some whole for a nice roast or pulled pork! There are so many things you can do with these cuts of meat.
It is still cold here but at least I was able to get down to the beach for a little while yesterday. There were a few moments of sunshine that I was able to soak in. The best part was that dinner was cooking while we were out! It was a good night for pork loin with gravy.
This was a good meal. It was filling and warming. The gravy was good over the pork and mashed potatoes. I served this meal with mashed potatoes, green beans and a broccoli/cauliflower medley.
Slow Cooker Maple-Stone Ground Mustard Pork Loin
- 3-4 lb. Pork Loin
- 1/2 cup Maple Syrup
- 1/4 cup Stone Ground Mustard
- 3 tablespoons soy sauce
- 3 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon rosemary
- 2 tablespoons corn starch
- 2 tablespoons water
- Spray bowl of slow cooker with non-stick spray. Lay pork loin in the bottom.
- In a small bowl mix the maple syrup, mustard, soy sauce, apple cider vinegar, salt, pepper and rosemary until well combined. Pour mixture over the pork loin.
- Cover and cook on low 6-8 hour until pork is cooked through (will vary with the size of your pork loin).
- Once cooked through remove pork from the slow cooker to a plate. Tent with aluminum foil to keep warm.
- Pour the liquid from the slow cooker into a saucepan. If you wish you can strain it or leave it with all the mustard seeds and spices. Heat over medium heat. Stir corn starch and water together in a small bowl until corn starch is fully dissolved. Pour into saucepan and stir well. Heat until the mixture thickens about 5 minutes. Taste and adjust spices as needed.
- Serve pork with gravy over the top.