Chutney Pork Loin in the Crockpot
Ingredients:
1 boneless pork loin roast (about 3-4 lbs)
1 large sweet onion, sliced
Salt and pepper
1/2 teaspoon garlic powder or 1 small garlic clove, finely minced
1 jar mango or peach chutney (12 oz)
2 tablespoons brown sugar
1 tablespoon of grainy mustard
1/2 teaspoon ground ginger
1 teaspoon curry powder
1 tablespoon cornstarch
Directions:
Wash roast and pat dry, then trim excess fat. Put sliced onion in the bottom on a 5 to 7 quart slow cooker. Lightly salt and pepper the roast, then rub with the garlic powder or minced garlic. Place the roast in the slow cooker. Combine the remaining ingredients and spoon over the roast. Cover and cook on high for one hour then reduce to low and cook for 6 to 8 hours longer. You can also continue cooking on high for 3 to 4 hours longer. The roast should be at least 160 degrees on and instant read thermometer or meat thermometer inserted into the center of the roast.
Remove the roast from the crockpot and keep warm. Pour juices into a medium saucepan and simmer for about 5 to 8 minutes to reduce by about one-third. Combine 1 tablespoon cornstarch with one tablespoon of cold water, stirring until smooth. Stir the cornstarch mixture into the juices and continue to cook for about one minute, until thickened. Serves 6 to 8.
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