Crock Pot Balsamic Pork Loin

I rely on the slow cooker a lot to prepare dinner during busy weeknights. This crockpot balsamic pork loin is a family favorite and so easy to make. Slowly cooked in a delicious garlic balsamic sauce, resulting in fall-apart tender and super flavorful meat, and it takes just a few minutes to prepare; after that, you just let the slow cooker work its magic.

The beauty of this recipe is that it tastes like the traditional Oven-Roasted Pork Loin, but with less hassle. I love pairing it with Garlic Roasted Potatoes, Mac and Cheese Casserole, or Big Mac Salad.

This Crock Pot Pork Loin recipe is hands down one of my ALL-TIME favorite pork recipes. Firstly, the garlic balsamic sauce complements the meat greatly. It is full of flavors, and when cooked over a longer period of time, it tenderizes the meat to perfection. Secondly, it is one of the easiest recipes you can make during busy weekdays or weeknights. You dump the ingredients into the crockpot, set the cooking time, and let it do its magic.

The aroma will fill the room with plenty of joy. Also, if you are super busy like me, just set it up before leaving for work. When you come home in the evening, a warm and delicious dinner will be waiting! I love using loin cut here. However, pork shoulder roast or even pork chops will work just as well. Give it a try, and you will see why this easy recipe is such a hit with everyone!

Why you will love this recipe 

• The work is done for me: I like to dump everything in the pot and let it cook while I go about my day. Then, when I come home, the house smells amazing, and dinner is ready.
• Just a few ingredients: The only thing I need for this easy recipe is a pork loin, some olive oil, and balsamic sauce. I like to make my own balsamic glaze from scratch, but it can also be purchased at any grocery store. Then, all you’ll have to do is sear the meat and place it in the pot with the sauce to cook. 
• Foolproof recipe for everyone: This pork loin comes out tender and juicy every time, so anyone can make it without worrying about how it will turn out. The crockpot keeps all the moisture inside, so there is never a dry roast with this recipe.
• Feed a crowd or make sandwiches: I love that this recipe makes enough for 8 servings, so I have leftovers to make sandwiches the next day. Pulled pork sandwiches with barbecue sauce are my favorite. Sometimes, I freeze the leftovers for later. 

What you will need

• Meat: I use a 3.5-to-4-pound pork loin, trimmed of most of its fat with just a little left for flavor. I don’t want it to be swimming in grease. 
• Seasonings: Fresh rosemary sprigs and chopped parsley are perfect for presentation. 

For the sauce

• Wet ingredients: Olive oil helps coat the meat to retain moisture while searing, and I also add it to the sauce for emulsification. Low-sodium chicken broth is the base of the sauce, infusing savory flavor and moisture without too much salt. I use both balsamic vinegar and balsamic reduction for this recipe because the raw vinegar helps tenderize the muscle fibers while the thick glaze sticks to the meat and thickens the sauce. Low-sodium soy sauce adds umami depth without too much salty flavor. Molasses provides a deep, rich sweetness that also locks in more moisture. 
• Seasonings: For extra moisture and sweet caramelization, brown sugar also helps keep moisture in as it melts. Minced garlic cloves break down slowly in the crockpot, so the natural oils infuse deeply into the meat. Onion powder dissolves nicely into the mixture to release a sweet and savory onion taste. I use my own homemade Italian seasoning because I can control what goes into it. Chopped fresh rosemary adds a piney warmth that pairs well with the mild pork, while smoked paprika gives the meat an outdoorsy, grilled flavor.

How to prepare

Pat dry and trim: First, I pat the meat dry with paper towels and trim the visible fat from the top, leaving just a thin layer to add flavor. 

Sear the meat: Then, I add 2 tablespoons of olive oil to a large skillet on medium-high heat. Once it starts shimmering, I place the pork loin in the pan and sear it for 3 to 4 minutes on each side, or until it is golden brown. 

Mix the sauce: In the meantime, I combine all the sauce ingredients in a large bowl, whisking well. 

Dump, cover, and cook: Now, I add the meat to the crockpot with the fat side up and pour in the sauce. I place the rosemary sprigs on top, cover, and cook it for 6 hours on LOW or 3 hours on HIGH.

Rest and serve: When it is done cooking, I remove the roast and place it on a cutting board, cover it, and let it rest before slicing while I make the gravy and side dishes.

Expert tip

How long to cook pork loin in the crockpot

For a 4- to 5-pound cut, the cooking time should be 4-5 hours on HIGH or 8-9 hours on the LOW setting. This is the optimal time for perfectly tender and juicy meat. For a smaller 3-4 pound cut, the cooking time should be about 3.5 to 4 hours on LOW. After hours of slow cooking, you are guaranteed to end up with juicy and tender meat. However, the best way to ensure the doneness is by using an instant-read thermometer. Insert it into the thickest part of the loin. The internal temperature should read 140°F.

More tips to consider:

• Be sure to pat the pork dry before searing it so it gets a nice golden-brown caramelization. 
• It is best to cook this on LOW because high heat can toughen the muscle fibers. 
• If you are going to cook shoulder or Boston butt instead, the cooking time should be increased to 5-6 hours on HIGH, or 9-10 hours on LOW. The shoulder is a tougher cut of pork; therefore, it needs a longer cooking time.
• Make sure the meat rests for at least 15 minutes before slicing.
• Remove the roast when it is 140 degrees F. It will continue to cook as it rests. 
• To thicken the sauce, mix equal parts cornstarch and water, then heat it while stirring until it is the desired thickness.

Recipe variations and add-ins:

• Different seasonings: Instead of Italian seasoning, I sometimes use one of my other homemade mixes, like Cajun seasoning, for a bit of southern spicy flavor.
• Add fruit: Pineapple chunks, apples, diced pears, sliced peaches, or apricots add a delightful sweetness to this roast. Dried cranberries or cherries would also be good.
• Add vegetables: Toss in some chopped potatoes, carrots, and green beans to make this a hearty meal in one pot. 
• Spicy pork: For those who like their pork extra spicy, I add crushed red pepper flakes to the sauce and some chopped jalapeños.

Serving suggestions:

I often serve this strawberry balsamic pasta salad with this pork loin. With balsamic vinegar and reduction, fresh strawberries, crunchy walnuts and pine nuts, crumbled feta cheese, and peppery arugula, the flavors pair wonderfully, and the salad only takes about 30 minutes to make! Another thing I have to serve with this roast is rolls to soak up the delicious balsamic gravy. I often make easy yeast bread or these Amish potato dinner rolls, which are buttery and fluffy, made with mashed potatoes in the mix. 

For something different, I sometimes have this burrata bruschetta instead of rolls. The toasted bread is coated in a creamy layer of rich burrata, topped with slices of sweet roasted grape tomatoes and fresh basil, and drizzled with balsamic vinegar. This disappears fast in my house, so I always make extra. Finally, for dessert, this light and fluffy tres leches poke cake is a mouthwatering dream come true for those who like milky creaminess. 

How to store leftovers:

• Refrigerate: Leftovers will stay fresh in the refrigerator for 3 to 4 days in an airtight container.  
• Freezing: To freeze, I wrap leftovers in plastic and place them in freezer bags.  
• Defrost: I thaw leftovers in the fridge overnight before reheating. 
• Reheating: I reheat my leftover meat in the oven with some juices in a covered dish at 350 degrees F for 10 to 15 minutes.   

Frequently asked questions

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