Filet de porc à la mijoteuse

Ingrédients

• 3.5-5 pounds pork loin roast ( trimmed of excess fat (NOT pork tenderloin))
• 4 tablespoons butter (sliced into 4 pads)
• 6 cups warm water
• 1/2 cup kosher salt ((or 1/4 cup table salt))
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 bay leaves
• 1 cup ice cubes
• 1 TBS EACH chili powder, garlic powder
• 1 tsp EACH onion powder, paprika, salt
• 1/2 teaspoon pepper
• 1/2 cup honey ((may sub pure maple syrup))
• 1/4 cup apricot preserves
• 3 tablespoons orange juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon Dijon mustard
• 1 tsp EACH dried parsley, dried basil, dried rosemary
• 1/2 tsp EACH dried oregano, dried thyme
• 1/4 teaspoon red pepper flakes (optional for a kick)
• 2 tablespoons water
• 1 tablespoon cornstarch

Préparation

1. 1

   In an oven roasting bag (or grocery bag, whatever will fit pork) mix salt with warm water until dissolved. Whisk in brown sugar, vinegar, bay leaves and ice, then add pork. Brine pork in the refrigerator for 90 minutes up to 24 hours (90 minutes is long enough to work wonders!). RINSE pork very well and pat very dry.

2. 2

   Whisk together all of the Spice Mix ingredients in a small bowl. Evenly rub pork all over with spice mix; set aside.

3. 3

   Lightly grease 6 qt. or larger slow cooker. Add all of the sauce ingredients and whisk to combine; set aside.

4. 4

   Heat 2 tablespoons vegetable oil in a large cast iron skillet over medium high heat. When oil is very hot and just smoking, add pork loin (squeeze it in). Sear each side of the pork until golden, then transfer to prepared slow cooker.

5. 5

   Spoon sauce over pork then top with pads of butter. Cook on LOW for 2 - 4 hours (check early) until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the roast. This means the pork will be juicy and slightly pink in the middle. Start checking the pork early, you don’t want to accidently overcook it. Smaller pork loins will take closer to 2 hours, larger pork loins will take closer to 3.5 hours.

6. 6

   Transfer cooked pork to a cutting board and tent with foil; let rest for 15 minutes. Meanwhile, drain all of the liquid into a medium saucepan. Whisk cornstarch with water then whisk into saucepan. Simmer until thickened. Taste and adjust to taste - additional honey for sweeter, orange juice for tangier.

7. 7

   Slice pork and serve with sauce and salt and pepper to taste.