Ingredients for 6 servings
- 2 ½ Pounds Pork Loin or Pork Loin Chops
- Salt & Pepper
- ½ Cup Agave
- ¼ Cup Tamari®
- 2 Tablespoons Lea & Perrins Worcestershire® Sauce
- Juice of 1 Lime
- 2 to 3 Tablespoons Garlic, Minced
- 2 Tablespoons Fresh Ginger, Grated
- 2 Tablespoons Cornstarch
Season the pork loin generously with salt and pepper and place in the crock pot.
In a bowl add the agave, tamari, Worcestershire, lime juice, garlic and ginger and whisk together. Pour the marinade over the pork loin and cover. Cook for 4-6 hours on high or 6-8 hours on low or until internal temp reads 145 degrees.
When the pork temps, remove and place on a platter. Add all the liquid from the crock pot into a medium size skillet set to medium high heat. In a small cup, whisk together the cornstarch with 2 to 3 tablespoons of COLD water. Add to skillet, whisking to combine. Cook until the sauce starts to thicken. Pour the sauce over the pork and serve over a bed of rice.