Slow Cooker Brown Sugar Pork Loin

https://www.thespruce.com/slow-cooker-brown-sugar-pork-loin-3055507

9 hrs 15 mins | Yield: 6-8 Servings 

Pork is a tricky meat for me to figure out. I did like this recipe but I wouldn't pour off excess juices and then put some of it back in. It leaves it too dry in my opinion. Other than that I think this is a great way to do a pork loin. Of course I'm always a fan of the sweet and pork does well with sweet stuff!

Ingredients

4 pounds boneless pork loin roast
1 clove garlic (halved)
1/2 teaspoon salt (or to taste)
freshly ground black pepper (to taste)
1 1/3 cups brown sugar (divided)
1 tablespoon Dijon mustard (or a grainy mustard)
1 tablespoon balsamic vinegar (I used a balsamic glaze that was gluten-free and seemed great)
1/4 teaspoon cinnamon
Bacon: optional to use if pork loin is very lean (I used bacon the second time I made this and I think it helped)

Directions

If the pork has an excessive layer of fat, trim it a bit. A little fat will help keep the roast juicy over the long period of cooking.

1. Rub the roast all over with the garlic halves, then sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.

2. In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.

3. Cover and cook on LOW for 7 to 9 hours, or until tender but not falling apart. Pour off the excess juices (I would not pour off the juices, I think they help keep the pork more moist and then I used the juice as a gravy because the pork was a bit dry once cut).

4. Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.

5. If the roast is very lean with little or no visible fat, top it or wrap it with 4 to 6 strips of bacon.
■
One serving of meat or poultry is generally 3 ounces. Each pound of pork