The combination of maple syrup, soy sauce, and fresh ginger in this recipe adds a delicious sweet-savory combo to the pork. Since a pork loin roast (not to be confused with its close cousin, the pork tenderloin, or a pork shoulder) can easily dry out, make sure to take an internal temperature and stop cooking it when it reaches 145 degrees F. It will still be slightly pink on the inside when done.
Makes 6 to 8 servings
- 1 (2 1/2- to 3-pound) boneless pork loin roast, trimmed of excess fat
- Salt and ground black pepper
- 1 tablespoon avocado oil or olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1/3 cup low-sodium soy sauce
- 2/3 cup pure maple syrup
- 1 tablespoon chopped fresh ginger
- 1/8 teaspoon cayenne pepper
- 2 tablespoons cornstarch
Slow Cooker Instructions
Make it now:- Pat the pork dry with paper towels, season it lightly on all sides with salt and black pepper, and place in a gallon-size freezer bag or container with a lid.
- In a medium skillet, heat the oil over medium-high heat until shimmery. Add the onion and cook, stirring, until just beginning to soften, 4–5 minutes. Stir in the garlic during the last 30–60 seconds of cooking. Remove from the heat.
- Transfer the onion mixture to the bag/container with the pork and add the soy sauce, maple syrup, ginger, and cayenne. Seal tightly and toss to combine. (Freezing instructions begin here.)
- Marinate the pork in the refrigerator for at least 2 hours and up to 24 hours.
- Transfer the pork and marinade to the slow cooker. Cover and cook on Low for 3–4 hours. (The pork is done when it registers 145 degrees F internally.)
- Transfer the pork to a cutting board, tent with foil, and let rest for about 10 minutes.
- Carefully pour or ladle the juices from the slow cooker into a medium saucepan. In a small bowl, stir together the cornstarch and 2 tablespoons until smooth. Add the cornstarch mixture to the pan and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, whisking, until thickened, about 3 minutes. Remove from the heat. Taste and season with salt and black pepper, if desired.
- Cut the pork into 1/2-inch-thick slices. Fan them out on a serving platter and drizzle the sauce over the meat. Serve.
Follow steps 1 through 3. Freeze the pork and marinade.
Prepare from frozen:
Note: You will need to have cornstarch, salt, and pepper on hand to complete the meal. Thaw. Follow steps 5 through 8.
Instant Pot Instructions
Make it now:- Pat the pork dry with paper towels, season it lightly on all sides with salt and black pepper, and place in a gallon-size freezer bag.
- Set the 6-quart Instant Pot to “Sauté.” Pour the oil into the pot and heat until shimmery. Add the onion and cook, stirring, until just beginning to soften, 4–5 minutes. Stir in the garlic during the last 30–60 seconds of cooking. Press “Cancel.”
- Transfer the onion mixture to the bag/container with the pork and add the soy sauce, maple syrup, ginger, and cayenne. Seal tightly and toss to combine. (Freezing instructions begin here.)
- Marinate the pork in the refrigerator for at least 2 hours and up to 24 hours.
- Transfer the pork and marinade to the Instant Pot.
- Lock and seal the lid. Cook at high pressure for 27 minutes, then allow the pressure to release naturally, about 10 minutes. Transfer the pork to a cutting board, tent with foil, and let rest for about 10 minutes.
- Set the Instant Pot to “Sauté.” In a small bowl, stir together the cornstarch and 2 tablespoons water until smooth. Stir the cornstarch mixture into the sauce remaining in the pot and bring to a boil. Cook, whisking, until thickened, about 3 minutes. Press “Cancel.” Taste and season with salt and black pepper, if desired.
- Cut the pork into 1/2-inch-thick slices. Fan them out on a serving platter and drizzle the sauce over the meat. Serve.
Cut the pork loin into three equal pieces. Follow steps 1 through 3. Freeze the pork and marinade.
Prepare from frozen:
Note: You will need to have cornstarch, salt, pepper, and (optional) cooked rice on hand to complete this meal. Set the Instant Pot to “Sauté.” Transfer the frozen meal to the pot and cook for 5 minutes to release some liquid. Press “Cancel.” Follow steps 6 through 8. (The frozen meat will cook in about the same amount of time as fresh.)
Recipe reprinted with permission from “From Freezer to Cooker.” Copyright 2020 by Polly Conner and Rachel Tiemeyer. Published by Rodale Books, an imprint of Penguin Random House.
