Honey Garlic Butter Pork Loin Roast

Method

1. Pat the pork loin dry with paper towels. In a small bowl, mix 1 tablespoon of the olive oil with the paprika, brown sugar, garlic powder, onion powder, red chili powder (if using), coarse salt, and cracked pepper. Rub this mixture all over the pork.
2. Heat the remaining 2 teaspoons of olive oil in a large skillet over medium heat. Sear the pork on all sides until golden brown, turning it often to prevent the spices from burning.
3. In the same skillet, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the honey, soy sauce, rice wine vinegar, a large pinch of salt, and ½ teaspoon cracked black pepper. Bring to a rapid simmer and cook for 1 minute.
4. For the slow cooker method: Place the seared pork in a 6-quart slow cooker. Pour the honey garlic butter sauce over the pork. Cover and cook on LOW for 4–5 hours.
5. Transfer the cooked pork to a serving platter and tent loosely with foil. Let it rest for 10–15 minutes.
6. While the pork rests, pour the juices from the slow cooker into a saucepan. Bring to a simmer over medium-high heat. In a small bowl, mix 2 tablespoons of the hot juices with 4 teaspoons of cornstarch to make a slurry. Whisk the slurry into the simmering sauce and cook for 5 minutes, until thickened to a syrup-like consistency. (For a thicker sauce, repeat with 1 teaspoon cornstarch mixed with 2 teaspoons water; the sauce will thicken as it cools.)
7. Slice the pork and drizzle with the honey garlic butter sauce before serving.
8. For the oven method: Preheat the oven to 350°F. Place the seared pork in a roasting pan. Prepare the sauce as described, reserving ½ cup for basting. Pour the remaining sauce over the pork, then add ½ cup beef stock and ½ cup water around the meat.
9. Cover the pan and roast for 20 minutes. Baste with half of the reserved sauce, then continue roasting uncovered for 15 minutes. Baste again and roast for another 10–15 minutes, until a meat thermometer inserted into the thickest part registers 145°F (62.5°C). If the pan dries out, add a splash more water.
10. Transfer the pork to a serving plate, baste with the pan juices, and tent loosely with foil. Let rest for 10–15 minutes.
11. Scrape any browned bits from the roasting pan into the pan juices and pour everything into a saucepan. In a small bowl, mix 4 teaspoons cornstarch with ½ cup water to make a slurry. Whisk the slurry into the sauce and bring to a simmer. If needed, add ¼–½ cup more water to reach a honey-like consistency. (The sauce will thicken as it cools.)
12. Slice the pork and drizzle with the honey garlic butter sauce.