Pork loin is such an economical cut of meat, because it's mostly all lean with very little waste and really serves a lot of people. However, it's a cut of meat that so many folks seem to not know what to do with or they don't understand that it can be very dry if not cooked properly. It's a lean cut of meat and it works best with low and slow cooking, unless you cut it in nice boneless loin chops. Because it works well with low and slow cooking, the slow cooker is perfect for pork loin.
Now, how do you get the flavor in it and how do you get a variety of flavor other than just barbeque sauce? This recipe is a really good change of pace from the usual barbequed pork loin. It's also great for a week night meal as well as elegant enough for company. I have discovered in using the slow cooker more for recipes now than I ever have, that if you finish some meats in the oven after the slow cooking period, they not only taste better, but the presentation is much better also. This is one of those recipes.
This is really a very simple recipe and you family is going to love it. Here is what you will need:
1 4-6 lb. boneless pork loin
1 (20oz.) jar of apricot preserves
1 envelope dry onion soup mix
1/4 cup prepared Italian dressing (whatever you prefer or have on hand)
1/4 cup Teriyaki or soy sauce (I used the Teriyaki)
1/2 cup brown sugar
1 Tbs. minced garlic
***You can cook this in the oven if you do not have a slow cooker or just prefer the oven. Cook at 350 degrees, covered for two hours and then uncover and add the reserved half of glaze. If there are a lot of cooking juices in the pan, pour some of those off before you add the other half of glaze. Cook at 375 degrees for 20 - 30 minutes or until the glaze caramelizes. Be sure to let your meat rest for at least 15 minutes out of the oven, before slicing. If you don't, it will lose all of it's juices. I also spoon some of the pan juices back over the slices after placing them on the platter.
Remove from oven and let stand to rest for 15 to 20 minutes before slicing. If you slice meat as soon as you remove from the oven, without allowing to rest, you lose all of the juices and the meat will be dry.