Carmelized Pork Roast - Recipe

No, this is not a cloven hoof.  It's a 3 pound pork loin roast.

I made this for dinner last night. It was SO delicious! (in my humble opinion, of course). I got the recipe online, and oddly enough, I did not attribute it to anyone when I saved it as a file. Usually I do, and it's so much fun to use a recipe and think, 'Oh yeah, I got this from Mary (or Jean or Jenn or Lois, etc.) I'm so annoyed with myself for forgetting to put a name on this one. Whoever it was, thank you! And please be sure to speak up in a comment so I can rename the file.

Wherever I got the original recipe, I modified it  just a tad. It was fork tender and you can see by the photo how delicious and carmelized it was!

Pork Roast with Maple Syrup, Recipe:

3 Lb. Pork Loin 

1 onion, sliced

1 clove garlic, minced
1 T. Bragg's Liquid Aminos (You can use regular soy sauce if you want, but don't come cryin' to me if you get a headache ;-).  I seem to tolerate Bragg's okay if I don't use too much of it.)

3 T. maple syrup

3 T. olive oil

2 T. Dijon mustard

Place thawed Pork Loin into CrockPot. Sprinkle onion slices and minced garlic on top.
In a small bowl, whisk together the Bragg's, maple syrup, olive oil, and mustard.
Slowly pour this mixture over the pork loin, trying to completely cover it.

Put the lid on the CrockPot and turn it on LOW. Leave it alone for about 9 hours.
Remove pork loin from CrockPot and let sit 20 minutes before pulling the pork apart.
You may find it difficult to wait until dinner. I couldn't, and I don't regret it a bit!
This is SO GOOD and incredibly easy!

 Roasted Vegetables makes a good side. Find recipe HERE

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