Brace yourself for a slow cooker pork loin with a show-stopping glaze as good as it gets

There are certain slow cooker recipes that just sound so delicious, it's easy to be skeptical that they could ever live up to their mouthwatering expectations. But brace yourselves, because this recipe for honey-ginger-glazed pork loin is seriously as good as it gets. What's better, this dish can be prepared in the comfort of your own slow cooker, making for the easiest show-stopping meal you've ever prepared!

We recommend the additional step of searing your pork before placing it in your slow cooker, as this helps to seal in the delicious juices and keep it moist as it cooks. The quick ginger-garlic marinade on the outside of the seared pork allows for it to sear perfectly while creating a fantastic, flavorful outer crust. Once finished, this dish serves beautifully over white rice or with a bright, crisp salad.

1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon finely chopped fresh ginger, divided
3 cloves garlic, finely chopped, divided
2 pounds pork loin
1 lime, juiced
1/2 cup honey
2 teaspoons Worcestershire sauce
2 teaspoons nam plah (fish sauce)
1/2 bunch cilantro, leaves picked and stems chopped
4 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons water

1. Rub olive oil, salt, pepper, half of the chopped ginger and half of the chopped garlic all over the pork loin. Heat a dry frying pan over high heat until it's hot enough that a drop of water sizzles. Place the pork loin into the frying pan and sear it on all sides, about 1 to 2 minutes on each side, until browned.

2. Place the pork loin in the bottom of a 4- to 5-quart slow cooker. Scrape any remaining garlic and ginger from the pan over the pork.

3. In a large bowl, add lime juice, honey, Worcestershire sauce, fish sauce, cilantro stems, soy sauce and the remaining ginger and garlic. Pour over the pork.

4. Make a slurry by combining cornstarch and water. Add to the slow cooker, pouring around the pork. Gently mix.

5. Cook on high for 4 hours, or low for 7.

Pro tip: This sauce is a great recipe to keep on the back-burner (literally) for any and all pork cravings. This works as a brilliant marinade for pork baby back ribs, or as a savory sauce to coat pork meatballs for a fun, even more kid-friendly version!