It’s a snap to make with a jar of mango or peach chutney, onions, and seasonings.
* 1 boneless pork loin roast, about 3 to 4 pounds
* 1-2 large sweet onion, sliced
* Salt and pepper
* 1/2 teaspoon garlic powder or 1 small clove garlic, finely minced
* 1 jar (12 ounces) mango or peach chutney
* 2 tablespoons brown sugar
* 1 tablespoon grainy mustard (I just used regular Guldens Mustard)
* 1 teaspoon ground ginger
Wash roast and pat dry; trim excess fat.
Put sliced onion in the bottom of a 5 to 7-quart slow cooker. Lightly salt and pepper the roast then rub with the garlic powder or fresh minced garlic. Place the roast in the slow cooker. Combine remaining ingredients and spoon over the roast. Cover and cook on HIGH for 1 hour, then reduce to LOW and cook for 6 to 8 hours longer, or continue cooking on HIGH for 3 to 4 hours longer. The roast should register at least 160° on an instant read thermometer or meat thermometer inserted in the center of the roast. Best if you cook it slowly.
Remove the roast from the slow cooker and keep warm; pour juices into a medium saucepan. Simmer the juices for about 5 to 8 minutes to reduce by about one-third. Combine 1 tablespoon cornstarch with 1 tablespoon cold water, stirring until smooth. Stir the cornstarch mixture into the juices and continue cooking for about 1 minute, until thickened. (I did not do this and it was fine just the way it was.
Serves 6 to 8.