Slow Cooker Brown Sugar Pork Loin
1 boneless pork loin roast, about 4 pounds
1 clove garlic, halved
Salt and freshly ground black pepper
1 1/3 cups brown sugar, divided
1 tablespoon Dijon mustard or a grainy mustard
1 tablespoon balsamic vinegar
1/4 teaspoon cinnamon
If the pork has an excessive layer of fat, trim it a bit. A little fat will help keep the roast juicy over the long period of cooking.
Rub the roast all over with the garlic halves, then sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.
In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
Cover and cook on LOW for 7 to 9 hours, or until tender but not falling apart. Pour off the excess juices.
Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.
If the roast is very lean with little or no visible fat, top it or wrap it with 4 to 6 strips of bacon.