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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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America's Test Kitchen Ingredients:
1 (4 1/2-5 lb) boneless pork loin roast, trimmed and tied at 1-inch intervals |
salt |
pepper |
2 tablespoons vegetable oil |
1 onion, minced |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/8 teaspoon cayenne pepper |
1 cup maple syrup |
1/2 cup low sodium chicken broth |
Directions:
1. Dry pork with paper towels and season with salt and pepper.
2. Heat 1 tablespoon oil in 12-inch skillet over med-high heat until just smoking.
3. Brown pork well on all sides, 7-10 minutes; transfer to slow cooker.
4. Heat the remaining tablespoon oil over med-high heat until shimmering.
5. Add onion, cinnamon, cloves, and cayenne and cook until the onion is softened and lightly browned, 8-10 minutes.
6. Stir in maple syrup and broth, scraping up any browned bits; transfer to slow cooker.
7. Cover and cook until pork is tender and registers 140° to 145° on instant read thermometer, about 4 hours on LOW.
8. Transfer pork to cutting board, tent loosely with foil, and let rest for 10 minutes.
9. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
10. Transfer braising liquid to saucepan and simmer until reduced to 1 1/4 cups, about 15 minutes.
11. Season with salt and pepper to taste.
12. Remove twine from pork, slice into 1/2-inch slices, and arrange on serving platter.
13. Spoon 1 cup sauce over meat and serve with remaining sauce.
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