Served at the 2026 Chocolate Wine Trail, Dierberg Star Lane Tasting Room
Ingredients
1/2 cup packed brown sugar
1/2 cup maple syrup
1/4 cup beef broth
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup molasses
2 tablespoons baking cocoa
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1 boneless pork loin roast (4 to 5 pounds)
3 tablespoons cornstarch
3 tablespoons water
Directions:
In a small bowl, mix the first 12 ingredients. Cut roast in half; place in a 5- or 6-qt. slow cooker. Pour sauce over top. Cover and cook on low for 6-8 hours or until meat is tender.
Remove pork to a serving platter; keep warm. Skim fat from cooking juices. Transfer juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into the pan. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Serves: 10
Serve with Dierberg Pinot Noir
Recipe Credit: Avionne Huppert
