The last time I made my Stuffed Pork Loin, I only used half of the 6 pound cut of meat and froze the remaining portion. For a nice twist on Sunday dinner, I decided to mix up my typical cooking liquid combination and try a Rye Beer. I thought the Rye might add a nice pepper flavor without being overpowering. The resulting loin was moist and tender as well as perfectly seasoned with no dominant flavor overpowering the pork. As with most things in our house, we love it with warm Memphis BBQ sauce poured over the top to provide a little extra heat and sweet. Ingredients: 3 Pound Pork Loin 1 12-ounce Bottle Rye Beer 3 Garlic Cloves, Peeled 2 Tablespoons Light Brown Sugar 1 teaspoon Salt 1 teaspoon Black Pepper 1 teaspoon Ground Mustard 1 Medium Red Onion, Halved 1. Combine all ingredients, except the loin, together in the crock pot. 2. Place the loin in the slow cooker. 3. Put the lid securely on the pot and cook on low for 6-7 hours. 4. Carefully remove from the slow c
"Modern Southern Cook"