Ginger Garlic Slow Cooker Pork Loin

The days are getting longer, the sun stays up much later at night and the snow is slowly starting to melt… That feels soooooo good! Plus, I finally get to share pictures of the food that goes on my plate for dinner, so you guys get a chance to see that I’m not some kind of freak that only feeds off eggs and avocados…

But somehow, this kind of makes me a little sad.

Why sad, you ask? Well, while I LOVE the fact that spring is just around the corner and that warmer days are soon to be a part of my daily reality, this also means that I’ll soon have to put away my beloved crock-pot and that hearty, comforting dishes like this Ginger Garlic Slow Cooker Pork Loin will be a thing of the past for a wee while.

The good news is, when that piece of equipment goes into storage, I’ll get to take the grill out of the garage! Now THAT makes me happy. And it’s almost enough to make me kind of forget that I’ll soon have to part with moist and juicy roasts that got to cook ever so slowly in their own juices.

But hey, let us enjoy our crock-pots while we still can… I get the feeling I’ll be abusing mine over the next couple of weeks.

If time allows, start working on this Pork Loin recipe two days before you plan on eating it. Don’t worry, though; You’re not going to be actively working for 2 days…

You only need to plan ahead, as in:

• Brine the meat on day 1 – requires 5 – 10 minutes of your time
• Marinate on day 2 – requires 10 -15 minutes of your time
• Slow cook on day 3 – requires 15 – 20 minutes of your time

While brining isn’t absolutely necessary, I strongly recommend it. Since this is a very lean cut of meat, it will result in a much juicier, tastier and tender meat. Plus, brining is so easy: simply soak the roast overnight in a solution of 2 tablespoons of salt diluted in 4 cups of water.

The next day, remove the roast from the brine, pat it real dry and, with the help of a sharp knife, score the top in a diamond pattern. This will allow the meat to absorb more flavors, and make it even more juicier. Then, place the roast in the ceramic bowl of your slow cooker and set it aside.

Mix some garlic, ginger, date paste, coconut aminos, rice vinegar, sesame oil, fish sauce, chili pepper, onion powder and salt together in a mixing bowl and pour that mixture over the roast

Then, spread it evenly across the top, taking care to massage it into every little cut with your fingers. Or, if like me you’re not a fan of having your hands dirty, feel free to use a large spoon!

If time permits, place the roast in the refrigerator to marinate overnight. Again, that step is not absolutely mandatory, but I strongly recommend it. It’ll give your meat an opportunity to absorb so much more of those beautiful flavors!

If marinating overnight isn’t an option, try and give it at least a couple of hours.

It’s now time to cook the meat. Set the slow cooker to high and let your meat cook for 6 hours, or until the roast is cooked through and really fork tender.

Now carefully lift the roast and remove it to an oven safe baking dish; place it under the broiler for 5 to 10 minutes, until the top gets nice and golden brown.

While that’s happening, strain the cooking liquid through a fine mesh sieve, then slice the roast and serve with the cooking juices.

Now sit yourself (and your family) down and enjoy the fruit of all that hard labor.

What? No one needs to know that you had to work so very little to create such a delicious meal.

I certainly won’t tell if you wont…

Print Recipe Rate this Recipe

4.75 from 4 votes

Ginger & Garlic Slow Cooker Pork Loin

Servings: 8

Ingredients

• 4 cups water
• 2 tbsp Himalayan salt
• 1- 2 kg 4½lb pork loin
• 6 cloves garlic, minced
• 3 tbsp fresh ginger, grated
• 1/4 cup date paste
• 1/4 cup coconut aminos
• 1/4 cup unseasoned rice vinegar
• 2 tbsp toasted sesame oil
• 1 tsp fish sauce
• 1 tsp chili pepper flakes
• 1 tsp onion powder
• 1 tsp Himalayan salt

Instructions

• The previous night, place the roast to brine in a solution of 2 tablespoons of salt diluted in 4 cups of water.
• Remove the roast from the brine, pat it real dry and, with the help of a sharp knife, score the top in a diamond pattern. This will allow the meat to absorb more flavors, and make it even juicier.
• Place the roast in the ceramic bowl of your slow cooker. Set aside.
• Mix the garlic, ginger, date paste, coconut aminos, rice vinegar, sesame oil, fish sauce, chili pepper, onion powder and salt together in a mixing bowl. Pour that mixture over the roast and spread it evenly across the top, taking care to massage it into every cut with your fingers (or with a spoon, if you’d rather not get your fingers dirty).
• If time permits, place the roast in the refrigerator to marinate for a few hours or even overnight.
• Cook on high for 6 hours, or until the roast is cooked through and really fork tender.
• Carefully lift the roast and remove it to an oven safe baking dish; place it under the broiler for 5 to 10 minutes, until the top gets nice and golden brown.
• Meanwhile, strain the cooking liquid through a fine mesh sieve and set aside.
• Slice the roast and serve with the cooking juices.
  

Author: Sonia! The Healthy Foodie

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