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Ty! It seems to be growing rather than reabsorbing, but I think it will be fine to just skim it off. I'm checking the temperature in the middle of the loin with my meat thermometer, so as long as it gets up to temp, I'm just not going to worry about it.

Hello everyone! New here, but in dire need of help with the pork loin currently sitting in my slow cooker. I added a half cup of water as required by my recipe, but as my pork loin has cooked a weird, gelatinous goo has formed. I'm just wondering if this is normal or not. Do I need to do...