For New Year’s day, I didn’t want to spend too much time in the kitchen so I did a quick rub and sear of a pork loin and then put it in the crock pot to cook away. The rub plus the honey mustard sauce makes for a delicious flavor over the low and slow cooked meat.
We served the pork with some cornbread dressing (recipe HERE) and roasted Brussel sprouts.
Any leftovers make for great sandwiches the next day.
Slow Cooker Pork Loin
1-3 lb pork loin
3 tablespoons Rustic Rub (see below)
1 tablespoon ground rosemary
¼ cup honey
3 tablespoons Dijon mustard
¼ cup freshly squeezed lemon juice (about 2 large lemons)
1 tablespoon Worcestershire sauce
Rinse pork loin and pat dry. Mix the Rustic Rub and Rosemary together with your fingers. Generously coat all sides with the dry rub mixture and massage into the meat. Place a large cast iron skillet over medium high heat and, once the pan is good and hot, sear all sides of the pork loin. This will take about 4 minutes per side.
Whisk together honey, mustard, lemon juice and Worcestershire sauce.
Place seared pork loin in the slow cooker fat side up over low heat. Pour the honey mustard sauce over the meat. Cover and let cook for 4-6 hours. Baste with the pan juices at 2 and 4 hours. Pork loin will register 145 degrees F when done.
Let rest 10 minutes while you cook up the Brussel sprouts. I use this recipe (minus the cumin).
My base pork rub is Chef Emeril Lagasse’s Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all ingredients and store in an air-tight container. Yield: 2 1/4 cup