In a small bowl mix all the other ingredients except the corn starch. Pour over the pork loin.
Top the roast with the sliced onions and garlic.
In a small mixing bowl, whisk together the ground ginger, thyme leaves, salt, pepper, soy sauce, brown sugar chicken broth and lime juice.
Pour this mixture on top of the roast in the crock pot.
Cover and cook on low for 4-6 hours or on high for 2-3 hours until the pork roast reaches an internal temperature of 165 degrees Fahrenheit.
Remove and slice the pork loin.
Meanwhile in a small bowl whisk 3 tablespoons of cornstarch with the cold water.
Pour the sauce from the crock pot into a small pan. Heat over medium high heat.
Whisk the cornstarch mixture into the cooking liquid.
Cook over medium heat until the sauce thickens (1-2 minutes).
Serve the sliced pork roast with the gravy poured on top. Enjoy!
Notes
You can cook this recipe on high but I prefer the flavor of the pork roast cooked on low in the crock pot. Refrigerate the leftovers in an airtight container for up to 5 days.