- 4-5 pound (2-2.5 kg) pork loin roast, trimmed of skin and fat
- 1 1/2 tablespoons olive oil, divided
- 2 teaspoons paprika (mild or smoked)
- 1 teaspoon brown sugar
- 1 teaspoon each garlic powder and onion powder
- 1/2-1 teaspoon red chili powder, (optional)
- 2 teaspoons coarse salt
- 1/2 teaspoon black cracked pepper
HONEY GARLIC BUTTER SAUCE:
- 1/2 cup honey
- 1/2 cup butter
- 6 cloves garlic, finely chopped or minced
- 3 tablespoons soy sauce
- 2 tablespoons cider vinegar
- Good pinch of salt
- 1/2 teaspoon cracked black pepper
- 1/2 cup stock (or broth), beef or chicken
- 1/2 cup water
- 4 teaspoons cornflour
Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.
Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.
Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.
Place seared pork in a slow cooker. Pour sauce over pork; cover with lid and cook on LOW heat setting for 4 - 5 hours.
Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.
While pork is resting: pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium-high heat.
Mix 2 tablespoons of the juices with 4 teaspoons of cornflour. Whisk cornflour slurry into sauce and let simmer for a good 5 minutes, or until thickened into a syrup-like consistency.
Slice pork and serve drizzled with Honey Garlic Butter Sauce.
Preheat oven to 175°C.
Place seared/browned seasoned pork in a roasting pan.
Prepare sauce, as above. Reserve 1/2 cup sauce for basting. Pour remaining sauce over pork.
Add in 1/2 cup stock and 1/2 cup water around the pork.
Cover and roast for 20 minutes. Baste with half of the reserved sauce and continue roasting, uncovered, for a further 15 minutes.
Baste again and roast for a further 10-15 minutes, until a meat thermometer registers 145°F (62.5°C) in the thickest part (If pan dries out while cooking (it shouldn't), add a little more water.)
Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..
Scrape up any browned bits leftover in the pan, mixing them through the pan juices and pour juices into a pot. Whisk in cornstarch/stock and water mixture and bring to a simmer. Slowly add in 1/4 cup water, whisk, then add a nother 1/4 cup if needed, until reaching a honey-like consistency. (Please note: sauce will thicken as it cools).
Slice pork and drizzle with Honey Garlic Butter Sauce.