1 3-4 pound pork loin
2 teaspoons Cajun seasoning
Vegetable or canola oil
1/4 cup (1/2 stick) real butter
3-4 cloves garlic, minced
1/2 teaspoon dried thyme
Pinch of red pepper flakes
Gravy:
Rendered stock from slow cooker
1 14.5-oz can chicken or beef broth (about 1 3/4 cups)
3 tablespoons cornstarch
Salt & pepper
Blot roast dry with paper towels then evenly coat with Cajun seasoning. If your loin has a fatty side, score the fat in a diamond pattern (if not, carry on…). Heat a large skillet over medium-high heat then add just enough oil to coat the bottom of the pan. Once pan is very hot, sear roast on all sides. Place roast in a crock pot (scored-side up if applicable). Pour off any excess oil from the skillet then reduce heat to medium. Add butter to skillet then stir with a wooden spoon to loosen up all the browned bits from searing the roast. Add garlic, thyme and pepper flakes to butter then sauté for 2 minutes. Pour the seasoned butter over the top of the roast. Cover then cook on High for 3-4 hours or Low for 5-6 hours. Remove roast from crock pot then cover with foil to keep warm while we make the gravy (this also gives the roast the necessary time to rest before we cut it). Pour all the juices from the crock pot into a small saucepan then heat over medium-high heat. Combine broth and cornstarch in a small bowl and stir well. Pour slurry into pan, add salt and pepper to taste, then heat until mixture starts to boil, stirring constantly. Cook for one minute then remove from heat. You could also do this in the crock pot (set to high), it just takes a little longer for the gravy to thicken. When ready to serve, slice roast then either place on a serving plate or return to the crock pot. Ladle a little gravy over the sliced pork to keep it moist then serve the remaining gravy as desired.