Instructions
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Prep the Roast: Pat the pork loin dry with paper towels. If you have an extra 30 seconds, a quick sprinkle of salt and pepper helps, but isn’t strictly necessary for the “4-ingredient” count.
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Make the Glaze: In a small bowl, whisk together the brown sugar, honey dijon mustard, and minced garlic until it forms a thick paste.
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Slow Cook: Place the pork in the slow cooker. Pour the glaze over the top, using a spoon to spread it so the entire top and sides are coated.
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Cook Time: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. You want the internal temperature to reach 145°F (63°C).
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The Secret Finish: For that dark, caramelized “crust” seen in your photo, carefully move the cooked roast to a baking sheet. Spoon some of the juices from the pot over it and broil in the oven for 3–5 minutes until the sugar bubbles and browns.
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Rest: Let it rest for 10 minutes before slicing. This keeps it juicy!
Pro Tip: Don’t toss the liquid in the pot! Pour it into a small saucepan and simmer it on the stove for a few minutes to thicken it into a pourable gravy for serving.
