Schweinelendenbraten aus dem Slow Cooker

Zutaten

• 4 tablespoons olive oil (divided)
• 4 pound pork loin (boneless)
• 6 cloves garlic (minced)
• 1 tablespoon dried basil
• 3 tablespoons soy sauce
• 1/2 cup honey
• 1/2 teaspoon salt
• 1 cup water
• 1 tablespoon cornstarch

Zubereitung

1. 1

   Sear: In a large skillet heat 2 tablespoons of the olive oil and sear the pork on all sides just until it has a nice golden brown color.

2. 2

   Mix sauce and cook: In the mean time, in a small bowl, whisk together the garlic, soy sauce, honey, salt, remaining olive oil, water and dried basil. Place the pork into your Crockpot. Pour the sauce all over the pork. Cook on low for 7-8 hours or on high for 3-4 hours.

3. 3

   Make the gravy: Transfer the pork roast to a cutting board and cover with foil while you make the sauce. Let the pork rest for 10 to 20 minutes before cutting it and serving. Leave about 2 cups of liquid in the Crockpot and skim any excess fat from the surface. Whisk the cornstarch with 2 tablespoons of water to make a slurry, then stir into the Crockpot. Cook on high until the sauce thickens.

4. 4

   Finish: Cut the pork into thick 1 inch slices or shred it with 2 forks, then drizzle with lots gravy. Serve over mashed potatoes, or with a side a salad. Also great on sandwiches.