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Pork Loin Recipe

Author: Kelly the Kitchen Kop


  • Pastured pork loin however many pounds your family normally eats. For six of us, I use about 4 pounds. Cook more if you want leftovers.
  • 1-2 cans of pineapple get the kind in its own juice, without additives
  • Another small can or two of pineapple juice.
  • 1/4 to 1/2 cup fermented soy sauce
  • A few cloves of fresh crushed garlic


  • For best flavor, first brown the pork loin on all sides in a pan with bacon grease, lardbeef tallow, etc. (good fats for high heat), but if yours is frozen like mine usually is, just throw them into the crock pot.  Put it on low if it's the morning, or crank it to high if you don't remember to get dinner going until the afternoon.  Add fermented soy sauce, garlic, and the pineapple juices, reserving the pineapple to serve with the pork later.
  • Cook until the pork is soft and falling apart, but don't leave it too long or it'll dry out.  I had it on high for about 3 hours and then turned it onto low for another hour or so until we were ready to eat.  Just before serving, toss in the pineapple to warm it up a little.