Recipe: Five-Spice Braised Pork Loin (crock pot)

FIVE-SPICE BRAISED PORK LOIN

3 lb. pork loin center roast, tied
1/2 tsp. ground black pepper
1 Tbsp. vegetable oil
1 onion, chopped
6 cloves garlic, minced
2 Tbsp. minced fresh gingerroot
3/4 tsp. five-spice powder
1 cup sodium-reduced chicken broth
1/4 cup Chinese rice wine, sherry or water
2 cups pearl onions (one 10 oz. pkg.)
FOR THE GRAVY:
2 Tbsp. cornstarch
1/4 cup water

Sprinkle pork with half of pepper. In dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.

Drain fat from Dutch oven. Fry chopped onion, garlic, ginger, five-spice powder and remaining pepper over medium heat, stirring often until onion is softened, about five minutes.

Add broth to Dutch oven; bring to a boil, scraping up brown bits from bottom of pan. Pour over pork in crock pot along with rice wine; add pearl onions and stir to combine.

Cover the crock pot and cook on LOW until pork is tender, about 5 to 6 hours. Transfer pork to cutting board; cover and keep warm for 15 minutes before cutting any strings and cutting across grain into chop-size slices.

Meanwhile, skim fat from liquid in slow cooker. Move onions to one side. In small bowl, whisk cornstarch with 1/4 cup water; whisk into liquid. Stir to redistribute ingredients.

Cover crock pot; cook on HIGH until thickened, about 15 minutes. Serve with pork.

*Look for a roast with the backbone (chin) removed or with the chops separated at the backbone.

Makes 8 servings
Adapted from source: Canadian Living: The Slow Cooker Collection by Elizabeth Baird and Canadian Living magazine