Asian Pork Roast

2 large onions, thinly sliced
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless whole pork loin roast (3 pounds)
1 tablespoon canola oil
3 bay leaves
1/4 cup hot water
1/4 cup honey
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3 tablespoons cornstarch
1/4 cup cold water
2 tablespoons sesame seeds, toasted
Hot cooked rice and sliced green onion tops, optional

Place onions in a 5-qt. slow cooker. In a small bowl, combine the garlic, salt and pepper. Cut roast in half; rub with garlic mixture. In a large nonstick skillet coated with cooking spray, brown pork in oil on all sides. Transfer to the slow cooker; add bay leaves.

In a small bowl, combine hot water and honey; stir in the soy sauce, vinegar, ginger and cloves. Pour over pork. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°.

Remove meat and onions from slow cooker; keep warm. Discard bay leaves. In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into slow cooker.

Cover and cook on high for 30 minutes or until thickened, stirring twice. Slice pork; top with onions, sauce and sesame seeds. Serve with rice and garnish with green onion tops if desired. Yield: 12 servings.