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My sister begs me to make this sticky, sweet dinner. It tastes incredibly fancy but actually takes just 3 ingredients
3 to 3 1/2 lb boneless pork loin roast, trimmed of excess fat
1 1/2 cups apple butter
1/3 cup soy sauce (low-sodium if preferred)
Directions
Pat the pork loin dry with paper towels and trim any thick, hard layers of fat so the glaze can cling nicely to the meat. Place the pork loin in the bottom of a 5- to 7-quart slow cooker.
In a medium bowl, whisk together the apple butter and soy sauce until completely smooth and glossy. The mixture should look like a thick, dark reddish-brown sauce.
Pour the apple butter mixture evenly over the pork loin, turning the roast once or twice with tongs to coat all sides. Spoon some of the sauce over the top so it’s well covered.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and reaches an internal temperature of at least 145°F (63°C).
Once cooked, carefully transfer the pork loin to a cutting board and tent loosely with foil to rest for about 10 minutes. This helps keep it juicy and easier to slice.
While the pork rests, skim off any visible fat from the surface of the cooking liquid in the slow cooker. If you want an extra-thick, sticky glaze, pour the liquid into a small saucepan and simmer over medium heat for 8 to 10 minutes, stirring often, until it reduces to a thick, shiny sauce.
Slice the rested pork loin into 1/2-inch thick slices and arrange them on a white serving platter. Spoon the thickened apple butter glaze generously over the sliced pork so it’s coated in a sticky, sweet, dark reddish-brown sheen.
Serve immediately, passing any extra glaze at the table for drizzling over individual portions and sides.
