RECIPE FOR PORK LOIN ROAST IN CROCK POT RECIPES

Steps:

• In a large skillet over medium-high heat, heat oil. Season pork all over with salt and pepper, then sear until golden all over, about 3 minutes per side. 
• Place red onions in bottom of Crock-Pot. Place seared pork loin on top of onions. Cover and cook on HIGH for 2 to 3 hours or LOW for 6 hours, depending on the size of your pork loin.
• Make glaze: In a small saucepan over medium-high heat, whisk water, brown sugar, balsamic vinegar, soy sauce and garlic until combined. Season with pepper. Bring to a boil then reduce heat and simmer until syrupy, about 10 minutes.
• During the last hour of cooking, brush pork with glaze every 20 minutes.
• Slice and serve with roasted vegetables.

Steps:

• To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
• Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.