3 lb. pork loin
6 garlic cloves
1 onion
Montreal steak seasoning, for sprinkling (McCormick)
1 tsp. garlic powder
olive oil
1/4 tsp. corn starch (optional)

MARINADE:

1/4 cup Worcestershire sauce
1/4 cup sun-dried tomato vinaigrette
2 tbsp. lemon juice
dark lager
1 tbsp. olive oil

Kitchen Items needed: Flavor Injector, Slow Cooker.

I start by adding Worcestershire sauce, vinaigrette, lemon juice, onion powder, a hefty splash of dark lager and olive oil to a mixing bowl and stir until homogenous as possible. Marinate pork loin overnight or longer.

In a large pan, I add olive oil to cover bottom of pan about a quarter of an inch at medium-high heat, and roast 6 garlic cloves. This seems to cut back on the harshness of the garlic a bit and gives it a bit of a nutty flavor.

I make 6 evenly spaced small incisions in the pork loin fat side up and insert the garlic cloves. I like to make the incisions at an angle going down the long side of the cut. It helps with the next step.

Take half of the leftover marinade and inject into the meat away from the incisions and just under the layer of fat at an angle.

Delicately place the loin fat side down into the heated olive oil and brown, and subsequently brown all of the sides. I like to do the fat side down first to "seal" the holes made by the incisions and injections, and subsequently seal the rest of the meat next with the browning.

Cut up an onion into about 2-inch petals and line the bottom of the slow cooker. Add the rest of the marinade with an additional "splash" of lemon juice and olive oil. Place loin in the the cooker fat-side up and coat with a hefty amount of Canadian steak seasoning and garlic powder.

Cover and cook on LOW heat for at least 3 hours, checking the internal temperature at that point. Make sure it cooks up to 160°F on a meat thermometer.

Slice and ladle onions and sauce... Sometimes I will add 1/4 teaspoon of corn starch and MIX THOROUGHLY to sauce to thicken it a bit. Enjoy!

Submitted by: Shaun