Slow Cooker Spicy Orange Pork Loin
Miz Helen's Kitchen
Ingredients
4-1/2 to 5 pound pork loin
Kosher Salt
2 teaspoon fennel seeds, toasted
3/4 teaspoon red pepper flakes
3 cloves garlic, minced
1 cup orange marmalade
1/2 cup red-wine vinegar
1 spring fresh rosemary
1 tablespoon cornstarch
Directions
Place the washed and dried pork loin into a 6 quart slow cooker.
Generously season the pork loin on all sides with the Kosher salt.
In a small mixing bowl, mix together the fennel seeds, red-pepper flakes, minced garlic, orange marmalade, and vinegar. Mix well.
Pour the marmalade mixture over the pork loin.
Place the rosemary sprig on top of the pork loin.
Place the lid on the slow cooker.
Cook on low for 8 hours or cook on high for 2 hours and low for 4 hours.
Remove the pork loin to a holding platter.
Pour the liquid into a small sauce pan.
Mix a tablespoon cornstarch and 1/2- cup water until the corn starch is dissolved.
Bring the liquid to boil and pour in the corn starch mixture, stirring constantly, lower the heat or remove from the heat as the mixture begins to thicken continuing to stir.
Spoon the sauce over the pork loin and serve the remainder on the side.