Ingredients
- 4 cups reduced-sodium chicken broth
- 2 cups long-grain brown rice uncooked
- 4 teaspoons garlic minced
- 1 1/2 teaspoons salt
- generous pinch of pepper
- 10 cups fresh spinach packed
For The Pork:
- 3 pounds boneless pork loin
- 1/4 cup Dijon mustard
- 4 teaspoons dried basil
- 1/2 teaspoon salt
- generous pinch of pepper
For The Sauce:
- 1/2 cup Dijon mustard
- 6 tablespoons honey
- 4 teaspoons balsamic vinegar
- fresh basil sliced, for garnish
Instructions
- In the bottom of a 7-quart slow cooker, stir together the broth, rice, garlic, salt, and pepper.
- Place the pork loin on a cutting board and remove the silver skin. Then, stir together the mustard, basil, salt, and pepper in a small bowl, creating a wet rub. Rub half of the mixture on the exposed side of the pork. Place the pork inside the slow cooker, mustard-covered side down. Rub the remaining mustard mixture on the top, exposed side of the pork.
- Cover and cook on low until the rice has absorbed all the water and the pork is tender, about 8-10 hours.
- Once cooked, remove the pork from the slow cooker and transfer to a plate, covering with tinfoil to keep warm.
- In a small bowl, whisk together all the sauce ingredients (not the fresh basil) and pour into the slow cooker, mixing around until evenly combined. Add in the spinach and stir. Cover and cook an additional 5 minutes, or until the spinach wilts.
- Once the spinach cooks, shred the pork and stir it into the slow cooker.
- Garnish with sliced fresh basil and enjoy.
