Step 1

Place onions in 4-quart (4 L) slow-cooker. Remove string from roast and separate into 2 single loins. Combine salt and pepper; rub over roasts.

Step 2

In large nonstick skillet, brown pork in oil on all sides. Transfer to slow-cooker.

Step 3

In small bowl, combine soy sauce, honey, ginger, garlic, rice vinegar, hoisin sauce and 1/4 cup (50 mL) hot water. Pour over pork. Cover and cook on LOW for 4 to 5 hours or until meat thermometer inserted into pork reads 160°F (71°C).

Step 4

Remove meat and onions from slow-cooker; keep warm. In small bowl, combine cornstarch and 1/4 cup (50 mL) cold water; gradually stir into slow-cooker. Cover and cook on HIGH for 30 minutes or until thickened, stirring twice.

Step 5

Slice pork and serve with onions and sauce.