I am really a fan of dishes that are easy to prepare, yet deliver great taste and eye appeal. Pork loin is a cut of meat that will fit into this premise. Paired with a tasty sauce, it has a lot of appeal.

Ingredients

• 1 (4-1/2 to 5 lb.) boneless pork loin roast, trimmed and tied with twine at 1-inch intervals
• Salt and Pepper
• 1 Tablespoon Vegetable OiI
• 1 (20 oz.) can Pineapple Chunks in juice
• 1/4 Cup packed Brown Sugar
• 1 Tablespoon Cider Vinegar
• 1 Tablespoon Soy Sauce
• 2 Teaspoons Curry Powder
• 1/2 Teaspoon ground Ginger
• 1/2 Teaspoon Red Pepper Flakes
• 1 Tablespoon Water
• 2 Teaspoons Cornstarch

Directions

• Dry pork loin with paper towels and season with salt and pepper.
• Heat oil in a large skillet over medium-high heat until just smoking.
• Brown pork well on all sides, 7-10 minutes.
• Stir pineapple with juice, sugar, vinegar, soy sauce, curry powder, ginger and red pepper flakes into slow cooker.
• Placed browned pork into slow cooker. Cover and cook on low until internal temperature reaches 140-145 on an instant read thermometer, about four hours.
• Transfer pork to cutting board and tent loosely with foil and let rest for 10 minutes.
• Turn off slow cooker and let liquid cool for about five minutes.
• Skim the fat off with a large spoon and transfer liquid to a saucepan.
• Whisk water and cornstarch together in a bowl, add to liquid in saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
• Remove twine from pork, slice into 1/2 inch thick slices and place on serving platter.
• Spoon 1 cup of sauce over meat and serve with remaining sauce.

Adapted from Slow Cooker Revolution by America's Test Kitchen 2012.