Step 1

Pat dry the loin using paper towels. Next, trim out the visible fat from the top, leaving just a very thin layer that will add more flavor when cooking.

Step 2

Place a large skillet, over medium-high heat, add 2 tablespoons of olive oil and when the oil starts shimmering, add the loin to it. Sear it for 3-4 minutes on each side, or until it is a nice golden brown color.

Step 3

In a bowl, combine all the SAUCE ingredients. Whisk to combine.

Step 4

Add the seared loin to the slow cooker, fat side up. Next, pour the sauce all over the meat. Add the rosemary sprigs. Cover the slow cooker with the lid, and cook for 8-9 hours on LOW or 4-5 hours on HIGH.

Step 5

Once done cooking, remove the meat from the pot and transfer it to a cutting board.

Step 6

Cover it with foil and let it rest for 10 minutes before slicing.

Step 7

You can either slice it or shred it, serve with rice or your favorite sides.

Step 8

Garnish with fresh rosemary and chopped parsley.