Slow Cooker Pork Loin

Ingredients:

1,5kg pork loin
2 teaspoons of creole seasoning
2 teaspoons salt
4 sliced garlic cloves
225g of pineapple
1 sliced onion

For the glaze:

120ml water
60ml brown sugar
1 tablespoon corn flour
60ml balsamic vinegar
2 tablespoons soy sauce

Method:

1. Remove the extra fat from the pork, but leaving a small amount will help keep the loin moist for extended cooking.

2. Shake some salt and pepper onto the pork, then brush it with creole seasoning.

3. Cut each garlic clove into 4 pieces.

4. Slice the pineapple into individual 12mm pieces. Carve slits into the pork, large enough to fit the garlic and pineapple slices.

5. Arrange the leftover pineapple and onions into the bottom of the slow cooker, then place the pork on top.

6. Cover the cooker and place in over on a low heat for 5 hours; or set the heat high for 2 hours.

7. To make the glaze, heat a small pan over a medium heat. Combine the water, brown sugar, corn flour, balsamic vinegar and soy sauce into the pan and allow to simmer for 4 minutes until the sauce thickens. Complete at least 20 minutes before the loin is done.

8. Once the loin is ready, remove from the slow cooker and carve into slices. Coat the slices with the glaze.

9. Serve the pork with onions and pineapple, spooning the liquid in the cooker over the pieces.

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