I found this recipe on Katie’s Kitchen. We had everything on hand and a day off from anything today so I figured I would give it a shot. We served this with Jasmine Rice and an Asian Vegetable blend. We were stuffed & had a bunch leftover. This is a great way to cook pork loin and has a great flavor to it. Enjoy!!
Hoisin Pork Roast
1 boneless pork loin (3 lbs.), tied
1 10oz. jar of hoisin or duck sauce
3 cloves garlic, smashed and peeled
2 T. fresh grated ginger
1 T. chili paste
1 T. rice wine or rice wine vinegar
1 T. soy sauce
2 tsp. dark sesame oil
4 tsp. cornstarch
2 scallions, thinly sliced
1/3 cup chopped cilantro
Spray the slow cooker with cooking spray and add pork roast. In a small bowl combine hoisin, garlic, ginger, chili paste, rice wine, soy sauce and sesame oil. Whisk in corn starch. Pour sauce over the pork.
Cover the slow cooker and the roast until fork tender or 160 degrees. Which is about 3 1/2 hours on high heat and 8 hours on low. Transfer the pork to a platter, cover with foil, and let stand for 10 minutes. Pour the cooking liquid in a bowl and let stand for 10 minutes, then skim any fat from surface. ** I cooked mine for 6 hours on low and it was perfect.
Slice the pork and arrange on a platter. Sprinkle the scallions and cilantro on top. Serve the Asian sauce on the side.