Braised Pork Loin

Ingredients

Pork

• 2-3 lb pork loin
• 1 large onion, roughly chopped
• 4 cloves garlic, minced
• 2 oranges, halved
• 1 cup beef broth
• 2 TBSP honey
• 2 TBSP soy sauce
• 2 TBSP apple cider vinegar or rice vinegar
• 1 TBSP balsamic orange glaze (optional, great flavor boost)
• 1 tsp paprika
• 1 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Other spices as you see fit

Mashed Potato & Poblano Side

• 2-3 large potatoes (pick your favorite)
• 4 poblano peppers
• Butter
• Milk or cream
• Salt and pepper

Instructions

Pork

1. Start the slow cooker on low.

2. Heat a pan over high heat with a drizzle of oil. Do not season the pork yet — spices will burn on a hot sear.

3. Using tongs, sear all sides of the pork loin. Place a side down and let it sit until browned — if using stainless steel, wait until it naturally releases from the pan. Rotate through all sides. If the fat cap starts to render and crisp, that’s bonus flavor.

4. Transfer the seared pork directly to the slow cooker.

5. In the same pan, brown the chopped onion and add to the slow cooker.

6. Pour over the pork one at a time: beef broth, honey, soy sauce, vinegar, and balsamic orange glaze if using. Squeeze the oranges over the pork, then nestle the halves around it in the slow cooker. Add garlic, paprika, black pepper, thyme, and rosemary.

7. Cook on low for 6-8 hours until fork tender. Start fat cap up and flip every 2 hours if possible to help the meat cook evenly in the juices. Remove and discard the orange halves near the end.

8. When done, set the pork aside and reserve the braising liquid.

Sauce

1. Pour the braising liquid into a small saucepot and bring to high heat. Reduce by half or more.
2. Taste and adjust with salt, lemon, or spices as needed.
3. To thicken into a gravy: mix 1/2 tsp cornstarch with a small amount of water in a bowl, stirring until a slurry forms. Slowly pour into the sauce while stirring — it will thicken quickly.

Mashed Potato & Roasted Poblano

1. Roast poblano peppers directly over a flame or under the broiler, turning until charred on all sides. Alternatively, julienne the poblanos and sauté in a pan — they’ll taste great either way.
2. If roasting: place in a covered bowl for 10 minutes to steam, then peel, seed, and roughly chop.
3. Boil potatoes until fork tender, then drain.
4. Mash with butter, milk or cream, salt and pepper to taste.
5. Plate the mashed potatoes and place the poblanos on top.

To Serve

Plate the mashed potatoes, top with poblanos, then lay the pork over everything. Depending on how tender the pork ended up, slice it or pull it apart. Be liberal with the sauce — the mashed potatoes are there to catch the pork and soak it all up.