Instructions
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Prep the Base: Place the chopped onions in the bottom of your slow cooker. This creates a “rack” for the pork to sit on, preventing the bottom from getting tough and flavoring the juices.
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Season the Meat: Generously rub the pork loin with salt, pepper, and the garlic powder. Place the roast on top of the onions.
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Whisk the Glaze: In a small bowl, whisk together the maple syrup and Dijon mustard until smooth.
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The Pour: Slowly pour the maple-mustard mixture over the pork loin, ensuring the top is well-coated.
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Cook: Cover and cook on Low for 6–7 hours or on High for 3–4 hours. You are looking for an internal temperature of 145°F for a sliceable roast, or slightly higher if you prefer it more tender.
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Rest and Serve: Remove the roast from the slow cooker and let it rest for 10 minutes before slicing.
Pro Tip: For a thicker sauce, strain the liquid from the slow cooker into a saucepan and simmer it over medium-high heat for 5–10 minutes until it reduces into a syrupy glaze to drizzle over the meat.
