Crock Pot Garlic Balsamic Pork Loin

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The most incredible Garlic Balsamic Pork Loin Roast you will ever taste is totally easy and low maintenance in your crock pot. It’s fall apart tender, juicy, and full of flavor!

Looking for more pork loin recipes? This Honey Garlic Glazed Pork Loin Roast – it’s always a huge hit!

Completed and sliced garlic balsamic pork loin


I know everyone is chatting about their Instant Pots and Air Fryers, but I’m still a Slow Cooker gal at heart. On busy weeknights, I love to prep my dinner in the morning, get it into the crock pot, and then have very little to think about at dinner time.

This recipe is perfect if you want to wow on a busy day; simply get it all ready, set your crock pot, and get on with your day.

In several hours, this scrumptious garlic balsamic pork loin roast will be ready for you to serve at a dinner party or to your family. Seriously, it’s impressive and yummy enough for a dinner party, but so easy, and you can make it stress free.


It’s important to know that the loin and the tenderloin are two very different cuts of meat – mainly in shape and size.

The pork loin is one of the most flavorful and versatile cuts of pork. The loin is great when seared and then slow roasted. It is generally pretty lean and could come bone-in or boneless.

You may find pork loin under other names like:

  • Center cut pork roast
  • Center cut rib roast
  • Pork loin rib half


Pork loin cooked in the Crock pot is fall-off-the-bone tender! The way the Crock pot works is that the pork loin is heated through evenly and it will literally fall apart at the fork.


This recipe is so simple it calls for just a pork loin and an abundance of flavor-packed seasoning and spices.

Here’s what you’ll need:

  • pork loin
  • salt
  • paprika
  • onion powder
  • fresh ground black pepper
  • chicken broth
  • olive oil
  • balsamic vinegar
  • garlic
  • Italian Seasoning

Cover the pork loin in the balsamic mixture


  1. Prep: Start out by patting your pork loin dry with paper towels. Combine salt, paprika, onion powder, and black pepper in a small bowl and whisk it to combine. Take the rub and sprinkle it all over the pork.
  2. Sear: Add 1 tablespoon olive oil in a large skillet and set it over medium heat. Add the pork and sear it for a couple minutes on each side or until it is golden brown. This is an optional step – you don’t have to sear the meat, but I suggest it because when you sear meat, it caramelizes the natural sugars in the meat and browns the proteins, forming a delicious brown crust on the surface of the roast.
  3. Cook: Add the chicken broth to the insert of your slow cooker then place the pork loin, fat side up, in the slow cooker and set aside.
  4. In a blender or food processor combine the remaining olive oil, balsamic vinegar, and garlic; and process until it’s combined and thickened. Add your Italian seasoning and whirl for just a couple seconds to combine. Using a pastry brush, brush the prepared balsamic mixture all over the pork loin.
  5. Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 3 hours.
  6. Rest and Serve: Remove the pork loin from the slow cooker and transfer to a cutting board. Cover the pork loin with foil and let it rest for 10 to 15 minutes before slicing.

Completed and sliced garlic balsamic pork loin


Most crock pots have three settings, Low, High, and Warm. You can cook your pork loin on either LOW or HIGH, but the amount of time will differ based on which setting you choose.

If you choose to cook on LOW, it will take about 6 to 8 hours depending on exactly how large the loin is. If you choose to cook on HIGH, it will take from 4 to 5 hours.


  • Pork is done when it reaches an internal temperature of 145F. You can use an Instant Read Thermometer to check. Simply insert it into the thickest part of your loin and wait for the read.
  • Another indication that your pork loin is done when cooked in the crock pot is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear, the pork is done cooking.

Pork loin is a very lean cut of meat and if cooked properly, it is juicy and tender, but when overcooked, it can become dry and tough. So, just use the thermometer and make it right, m’kay? 😊

It’s also recommended that you let pork rest on a cutting board for 15 minutes before slicing it. If you don’t let it rest, you’re going to lose all the juicy juice! 😳


This garlic balsamic pork roast is so good with any roasted green veggie. I like to serve it with oven roasted green beans, roasted Brussels sprouts, or broccoli.

It also pairs really well with potatoes – roasted or mashed are my faves. Mashed cauliflower is another great pairing! 

Sliced Crock Pot Garlic Balsamic Pork Loin


  • Your leftover pork loin is perfect for a repurposed second weeknight dinner! It can be stored in an airtight container and refrigerated for 3 days.
  • I love to use it on sandwiches or slice it into strips and put it in tacos or fajitas!
  • If you’d like to freeze your leftovers, they will stay good for up to 3 months in an airtight container. You can defrost it in the fridge and reheat slowly on the stove top.




4.76 from 53 votes
Completed and sliced garlic balsamic pork loin

Crock Pot Garlic Balsamic Pork Loin

6 6 6
WW Freestyle: 6
Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs
The most incredible Garlic Balsamic Pork Loin Roast you will ever taste is totally easy and low maintenance in your crock pot. It’s fall apart tender, juicy, and full of flavor.
Course: Dinner
Cuisine: American
Servings: 8 serves
Calories: 298


  • 3 pound pork loin
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon fresh ground pepper
  • cup chicken broth
  • 4 tablespoons olive oil, divided
  • 3 tablespoons balsamic vinegar
  • 5 cloves garlic, smashed
  • ½ tablespoon Italian seasoning


  • Pat dry pork with paper towels.
  • Combine salt, paprika, onion powder, and black pepper in a small bowl; whisk to combine. Take the rub and sprinkle it all over the pork.
  • Add 1 tablespoon olive oil in a large skillet and set over medium heat; add pork and sear for a couple minutes on each side, or until golden brown.
  • In a blender or food processor combine remaining olive oil, balsamic vinegar, and garlic; process until combined and thickened. Add Italian seasoning and whirl for just a couple seconds to combine.
  • Add chicken broth to the insert of your slow cooker. Place pork loin, fat side up, in slow cooker. Using a pastry brush, brush the prepared balsamic mixture all over the pork loin. Cover slow cooker with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 3 hours.
  • Check for doneness by inserting an instant read thermometer into the thickest part of the meat; pork is done when internal temperature reaches 145˚F.
  • Remove pork from slow cooker and transfer to a cutting board; cover pork with foil and let rest for 15 minutes before slicing. Slice and serve.


Nutrition Facts
Crock Pot Garlic Balsamic Pork Loin
Amount Per Serving
Calories 298 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g15%
Cholesterol 107mg36%
Sodium 379mg16%
Potassium 665mg19%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 39g78%
Vitamin A 123IU2%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: crock pot pork loin, easy pork loin recipe, slow cooker pork loin

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197 Responses
  1. ClydesBonnie

    I made this today. I used a sirloin pork roast just under 2 pounds. I followed the directions as written with the exception of slashing the roast with X’s and pushing rosemary into the roast. I seared in cast iron, deglazed with chix stock as others suggested, and did reduce and thicken juices, at the end of the cooking time, with a touch of corn starch. My Rival crock pot is 25+ years, cooked in 2 hours and 20 minutes. Will definitely make again. Serving it tonight with sweet potatoes and cold Mexican corn salad.

  2. Stephanie

    I made this for Easter yesterday and was very concerned as I read all of the comments where people had various issues with the timing, but I had already committed to making it, so I gave it a shot (even though we were trying to eat at a cetain time, not just whenever it was done which made it more difficult).

    I had a pork loin roast that was a little under 4 pounds, and I decided I would put it in the crockpot on low for 3-4 hours. The temp reached 145 a little under 3 hours, but we weren’t ready to eat yet, so we moved it to the keep warm setting. I wish we could have take it out at 3 hours as it was a little dry by the time we got to it, but not awful when we added the juice. I also deglazed the pan I seared in with chicken broth as some other commentors suggested. I liked the flavor.

    I also saw some comments about how the blog portion of this article mentioned cooking 6-8 hours on low, and I thought for sure this would have been updated as the other parts of the page say 4-5, but it is still there. I obviously would NOT cook it 6-8 hours or even 4-5 hours on low if I made again. I would probably start with 2 hours depending on the amount of meat I got and aim for 2-3 on low. I have the CrockPot brand crockpot for reference.

  3. Laura

    I read the comment beforehand and saw a lot of issues about cooktime so tried to not overcook yet still did. I had a 3 lb pork loin (it was not a tenderloin) and cooked on low. At 2.5 hours I checked and it was under temp. I checked again at hour 3.5 and it was way over. Turned out a bit dry but added the juices and that helped. The juices are delicious! And the marinade on pork is vey tasty. Will try again and check around 2:45 hours cook time.

    1. Katerina Petrovska

      Oh wow, that fast for a pork loin?! Sounds like I need to get me one of these fast cooking “slow” cookers. 😀

  4. Hunter

    Great flavor, but do not cook on High for 3 hours as described in the instructions. Pork loin came out too dry to eat. Would recommend starting with 1 hour then check every 20-30 minutes after.

    1. Katerina Petrovska

      Did you use a pork loin or a pork tenderloin? A pork loin couldn’t be done in 1 to 2 hours in the slow cooker.

    1. Katerina Petrovska

      Boneless is what I always use. If you use bone-in, just make sure to check the pork’s temperature for doneness.

  5. Anna Forbes

    I have always used some type of bbq type sauce when I cook my pork tenderloin but I was wanting something different. So when I saw you recipe I said what the heck. And OMG it was delicious. Thanks I will be cooking this again. 👍

  6. Nicholas Masotto

    I put 1ltr of masterfoods chicken stock into the slow cooker. This means there is alot more juice at the end of cooking. I have found if U pour the juices from the crock pot at the end of cooking into a fry pan and reduce it down to a sauce that is alot thicker.( I reduce it by 50%. Minimum) and the result at the end is a sauce that is absolutely amazing. Please try this method your taste buds will travel all the way to heaven and back with this little tip. Enjoy!!!

  7. Anita

    Not a pork fan, but just made this for the fam. They love it and so did I. I was so surprised how moist and yummy. This is in the recipe rotation now, thanks!

  8. Stephanie

    This sounds and looks delicious and I have it sitting in my crockpot right now. Question though…the top is not looking anything like what you have in the photo. Do I need to put it under a broiler or something to get it to look like that? The mixture you said to spread over the top is just looking soft and mushy. Thanks for your help!

    1. Katerina Petrovska

      Yes, I do put it under the broiler for about 4 minutes just to get that bit of browning on top.

  9. Missy

    Question…. Having a party for tough crowd (lots of picky eaters). I have a 6 lb pork Loin…. I want to sear it, then can I cut up like chops or a bit smaller… it will just be easier to serve a crowd fast ( no time or room to carve after).

    1. Katerina Petrovska

      Do you mean you want to cook the pork loin in the slow cooker, but you want to slice it beforehand and brown the slices in a skillet, first? If it’s sliced, it won’t take as long to cook in the slow cooker, but I can’t say how long because I’ve never cooked sliced pork loin.

      1. Missy

        Oh man thanks for getting back…. I want to sear the whole thing first like you say, then cut up (almost like chops) and let soak in balsamic mixture when done …. I know I’ll have to watch it… but that’ll work, right? Or could I cook like you instruct early in the afternoon, slice it, then let it sit on warm in the mixture until ready to eat?

        1. Katerina Petrovska

          “Or could I cook like you instruct early in the afternoon, slice it, then let it sit on warm in the mixture until ready to eat?” 👈 THIS is exactly what I would suggest to do. But do not slice it until about 10 to 15 minutes after you’ve pulled it out. This gives the juices time to be reabsorbed into the fibers of the meat. You don’t want to lose all that juice. 😃

  10. Pam Burnham

    I haven’t tried this yet, but I did come up with a question while reviewing the ingredients: which of the three categories of paprika should be used in this recipe? Sweet, smoked or hot?

    Thanks! Looking forward to trying this one!

  11. Cris

    Just put it in the crock pot, fast and easy as described but one question…should I add the leftover balsamic mixture to the crock pot?

  12. Cheryl

    Made this for NewYears Day dinner and it was excellent! I used a pork loin roast, not a pork tenderloin, as your recipe states. If folks read the recipe carefully they would not have unsuccessful results.
    Thank you for the great recipe!

    1. Caitlin

      Can you make this ahead of time? If so, how would I go about doing that? Wanting to make this for myself and the fiancé tomorrow night, and the more prep ahead, the better : )


        OMG this is delicious! I added a bit of powdered ginger. And it was great. My crockpot really collects steam so allt of liquid in bottom. Just put on stove with lil cornstarch and wah la a tasty gravy! Delish!! Thank you!!

  13. Emily

    I’m not a huge fan of pork loin, but I had purchased some on sale right after Thanksgiving and thought I’d give this recipe a try. Oh my goodness. This is seriously the most delicious recipe I’ve had in a long time. I was *shoveling* it into my mouth. As was my five year old son. With NO condiments! And it was so easy! Will definitely add this to my regular meal rotation. Thank you so much for sharing!!


    Pork loin a little over 3 1/2 pounds. Followed recipe to a T. After 2 1/2 hours on low the pork loin was already overcooked.
    What flavor I got was okay.

    1. Katerina Petrovska

      It sounds like you used a pork tenderloin. Are you certain it was pork LOIN and not pork tenderloin? Pork tenderloin cooks up fast, but pork loin needs a lot more time.

  15. JIM

    Great recipe!!!, you have a cook time for high and low, but then right after that you list entirely different time ranges, A little better description if the second described times are regarding slow cookers in general, or is it still related to the recipe?

  16. Jessica Nugen

    I bought Pork Loin that was just under 4 pounds and cooked it on Low for 4 hours.
    I used a meat thermometer after the 4 hours and it was 180 degrees, so definitely over cooked. I was really worried because it seemed pretty dry but then I sliced it very thin and soaked the slices in the juices before serving. It was absolutely delicious!! Next time I will check for doneness at the 3 hour mark though (on Low).


    Delicious! I had a 4 lb. boneless pork loin and made it as instructed. I followed the idea I read in the comments by Patty to “not waste the good stuff in the bottom of the skillet. Use the chicken broth to deglaze the skillet then add that to the slow cooker before putting pork in.” I cooked it on low for 5 hours and it was a bit over the suggested temperature. This was two hours sooner than I was planning to eat, so I just changed the temperature to warm. I made gravy that turned out amazing. The pork was tender, juicy, and delicious. This recipe is definitely a keeper and company-worthy. Next time I will be sure to start the process later so as not to overcook.

    1. Katerina Petrovska

      Yes, you can, but just an FYI, balsamic vinegar only contains grapes, while balsamic vinaigrette contains balsamic vinegar, oil, and sugar.

      1. Mrs Denise J Taylor

        May I just thank you for sharing your amazing recipe, it was so very tasty and everything I had in my store cupboard. Succulent and flavoursome. Cooked for 3.5 hours on on low, Absolutely perfect, no complaints and my family loved it x

  18. Aubrey

    So overcooked the time given is way to long followed the recipe to a t and the flavor was bland and the pork was so dry just awful, no one finished their meal. Total Pinterest fail for me!

    1. Katerina Petrovska

      Did you use a pork loin or a pork tenderloin? I ask because pork tenderloin cooks faster than pork loin, and that would be why it was overcooked.

      1. Deanna Lynn Sorenson

        I have a 4 pound loin and want to do my potatoes and carrots in the crock pot with it as I usually do (which will add moisture). What adjustments would you recommend?

  19. Aubrey

    Way overcooked and flavorless.. followed directions to a “T” including the searing bummed and still hungry!

    1. Katerina Petrovska

      Did you use a pork loin or a pork tenderloin? I ask because, tenderloin cooks much faster than a loin.

  20. Patty

    If you sear the meat, don’t waste the good stuff in the bottom of the skillet. Use the chicken broth to deglaze the skillet then add that to the slow cooker before putting pork in. 😊

    1. Katerina Petrovska

      It shouldn’t take very long. 😀 I would start checking with the thermometer around the 2-hour mark.

    1. Wanda Metzgar

      I made this tonight. Followed directions to the tee. Since the recipe said 4-5 hours, I never checked my roast until 4 hours. It was way overdone! I cooked it on low, too. I would certainly say to check your roast at least at the 3rd hour. My roast was 3 lbs exactly. It was dry….we thought it had good flavor, but like eating sawdust!

      1. Abbie Smith

        I agree, Wanda! Mine hasn’t even been cooking for two hours on high and it is already at 150* and juices are running clear! Definitely will plan to put this in a little later next time.

        1. Katerina Petrovska

          Are you using a pork loin or a pork tenderloin? Pork tenderloin will definitely cook much faster, but pork loin shouldn’t cook that fast, especially in a slow cooker.

  21. Morgan

    I literally never leave reviews, but I had to come back and write something because this was that good! Very easy and relatively cheap to make. I was careful to check the internal temp to ensure I didn’t overcook. My boyfriend was obsessed! Ate several helpings and can’t wait to use it for sandwiches for the rest of the week! Will definitely be making this again!

      1. Pam

        Can I cook a 5 pound boneless pork loun roast the day before and then also heat on low for a while the next day when serving?

    1. Jacqueline DiDominzio

      I totally agree….this is on my regular menu and a family favorite. People need to understand the difference between a pork tenderloin and a pork loin roast! A pork tenderloin is much smaller and cooks in about 20 minutes. A pork loin roast is an actual roast and it cooks (depending on lbs.) on low for approx. 4 hours as stated. I check at 3 1/2 hours, but I have left it for 4 hours and it is fall apart tender. This is a great recipe, easy and comes out perfectly…..Thank you so much…we just love it.

  22. Betsy Breen

    I loved this recipe and now see all of the amazing suggestions in the comments! Can you please tell me how large the serving size is for the nutritional info posted at the end of the recipe?

    1. Katerina Petrovska

      Happy you enjoyed the roast! 🙂
      A 3-pound pork loin divided by 8 servings amounts to 6 ounces per serving.


    Hi! I accidentally bought a pork tenderloin instead of a pork loin. How long should I cook it on high/low? Thanks!

    1. Katerina Petrovska

      A pork tenderloin in the slow cooker should be cooked for about 2 to 2.5 hours on HIGH, and up to 4 hours on LOW.

  24. Jill

    Made this for the second time tonight. I think it was the cut of meat the first time that I shied away from doing this again. Then I decided to buy a different cut of pork. OMG, it was absolutely delicious. Great recipe. I wouldn’t change a thing!

        1. Katerina Petrovska

          Yes, but you can start checking for doneness much sooner – like, around the 2-hour mark – because thin boneless pork chops in the crock pot won’t need to cook as long as a whole pork loin. If cooking on LOW, check at the 3-hour mark.

  25. Leah

    Delicious…once roast was done I reduced pan drippings and then cook a lb of mushrooms in reduction for a side dish.

  26. Monica C

    This is the best pork loin roast I’ve ever made! Even my son, who’s not usually a pork fan, commented on how tasty it was. Just had it for our quiet 2020 Christmas dinner.

  27. Kathy H

    This was delicious – my entire family loved it. I cooked the tenderloin to 154 degrees – just happened to check it at that time – probably about 3 hours on low. It was just under three pounds. Will definitely make this again.

    1. Sharon

      Hi, I don’t really cook pork that often but went to buy a pot roast last night and smallest piece they had was a large 15.00 roast too big for2 ! I moved down and noticed the pork loin roast and decided to get a 6.5 pound pork loin for 6.75😁 This recipe looks deliious and will use cider vinegar and sear first before using crock pot and I will keep an eye on temp so it doesnt dry out! I think I tend to overcook pork! I cant wait fordinner and will be making sauerkraut and roast potatoes and green beans❤️ Thankyou❤️

          1. Virginia L. Corcoran

            I would like to adjust my original post. I cooked it at least an hour longer and it came out like corned beef. I enjoyed it very much.

      1. Bill

        Got a 5 lb roast and did it for five hours. Was a half-hour too long. I’d also recommend injecting. With the jus was great but dried out a tiny bit without. Delicious, just watch the temo.

  28. Frekki

    My crock pot has failed me. 4 hours on low and the meat is 185 degrees F. I tested it with my trusty electronic meter, then my mechanical backup. We eat in an hour and a half. Here’s hoping. Smells great though. I’m going to make a gravy from the juices.

      1. Dean Hedges

        Ours overcooked too. Still delicious, but the pork had contracted some. I shredded it and made open faced sandwiches using mash potatoes as mayo! Great recipe! Thanks

  29. Ginger

    This recipe sounds great and I’ll be making it tomorrow. I was reading all the comments and I was wondering how many times do you have to repeat the same thing over and over when answering these questions? It should be cooked on LOW for 4 to 5 hours, or on HIGH for 3 hours. It’s not that hard to follow the directions on the recipe.

      1. Amanda

        I don’t have the balsamic vinegar is there something I can use in place of it or if I omit it will that be ok?

        1. Katerina Petrovska

          Yes, you can just leave it out, or you can also try to mix together a tablespoon, or two, of red wine vinegar with a couple teaspoons of maple syrup or honey.

  30. Jamie

    Can I add potatoes and carrots to this? Would I need to increase liquid, would they go around the sides or under, can I put it all in at once?

    1. Katerina Petrovska

      Yes. Cover the bottom of the crock pot with the potatoes and carrots and then lay the seared pork loin over the top, and increase the chicken broth to 1 cup. Then continue with the rest of the recipe.

      1. Deanna Lynn Sorenson

        I see this answer to My question and this was exactly my plan if I didn’t get an answer soon as I am making it today. I may increase the spices a tad too.

    1. Stacey Fonas

      Cooked it too long? Didn’t use a meat thermometer? I had a 4 lb loin that I had to cut in half, because it didn’t fit in the slow cooker. I started at 5, thinking we’d eat at 8-8:30, since the recipe said 3 hours on high – thank god I had in a thermometer the whole time. It was done before 7! I was shocked. I thought it turned out great (I should’ve known not to try serving anything with vinegar in it to my BF though. He really didn’t like the vinegar flavor. I did, though!!)


  31. Lisa

    Wow- this was delicious! The only thing I didn’t do was blend the last ingredients in a blender simply because I didn’t feel like dragging my huge blender out for such a small amount. I’m not a huge pork fan due to its texture but this was so tender. Love that the recipe didn’t call for the typical can of a creamed soup like so many crockpot pork recipes do. Thank you!

  32. Diana Simard

    I had that problem at first too til I went way further down looking for the comments. There I found the ingredient measements as well as instructions. Good luck cheifs! ✌️

    1. Laurie

      Yes, take apple cider vinegar, and add half that in sugar. So if one cup of Apple Cider Vinegar, add a half cup of sugar.

  33. Luv_Ags

    Made this recipe last night and it came out delicious! I used two pieces of pork loin tenderloin- about 4.75lbs so I added more spices, cooked on High for 3 hrs and it came out perfect! Thanks! 🙂🙃

      1. Diana Simard

        Just put mine in the Crock-Pot, used extra for the ingredients because it’s about an 8 lbder im sure. Put it in at 6:25pm on high. I did add some granulated garlic before searing to the mix, should have waited till I basted with the wet mix. As garlic tends to burn. But it wasn’t to bad. Smashed a garlic after softening in the microwave and painted it on as well mixed in the balsamic wet mix with the Italian seasoning. I had no balsamic vinegar so I made my own home version. I used apple cider vinegar a tablespoon of dark brown sugar. About 3 tablespoons of honey & 3 of clear corn syrup. Mixed well, seemed pretty tasty. Brushed this onto the pork loin after searing. Then the garlic added to the remaining wet mix and brushed again. Before searing I did rub dry then put about a tablespoon of sage rubbed over one whole side then the dry mix then seared in olive oil in a hot cast iron frying pan, it hung over the edges, lol. After searinging and painting I put it into the crock. I Put it into the lrg. Crock pot, fat side up which was a bit hard to find after covered with sauces. Squished it down into the crock. Had chicken stock in the bottom. I have no themometer so I’ll wait about 2 to 3 hrs and check if the juice runs clear. I’ll let you know how it turns out! Wish me luck!

        1. Helen R

          Your adaptations are great. I found this recipe today and am making for our Labor Day mealathon with a few changes based on size of our loin. Increasingly I use recipes as baseline and not gospel.

  34. Heather

    This was AMAZING! I used beef stock instead of chicken broth because it’s what I had on hand. I also put crushed red peppers on it to make it a little spicy. My entire family LOVED it!!! Thank you for sharing!!!

    1. Katerina Petrovska

      From what I’ve been taught, and according to food safety guidelines, frozen pork should not be cooked in the slow cooker. Oven method is OK, but not in a slow cooker because there’s the risk of harmful bacteria contaminating the meat before it reaches a safe temperature.

      1. Diana Simard

        I’ll also put it under the broiler of the oven about ten minutes. After I let it rest for about five minutes!

    1. Tyka G

      You’d have to remove it from the crock pot and place it in the oven (on broil), adding the balsamic sauce in layers to get a good crust.

      1. Katerina Petrovska

        Hi! Yes, these steps are both optional, but you can either sear it beforehand, or pop it under the broiler at the end. You don’t have to, but I do it just to get that browning on top.

  35. Anne Fisher

    This is THE BEST crock pot pork recipe I have ever made!
    I have fixed it once a week during the pandemic and my family raves about it every time!
    Thank you for sharing this with the world!

  36. Deborah

    THIS LOOKS AMAZING! I am not certain what type of pork I have in my freezer as I am presently at work, but if it IS a pork tenderloin- can I just cook the entire thing in a dutch oven (after searing it) since you’ve said (in an earlier comment) a tenderloin will only take 30 minutes?

    Thanks! 😉

    1. Katerina Petrovska

      Yep, that will definitely work! 😊 I’d suggest using an instant read thermometer and start checking for doneness around the 25-minute mark. Pork is done when internal temperature reaches 145˚F.

  37. Donda

    I made these for dinner yesterday. Fantastic! Easy to make and delicious. Served with roasted potatoes and pineapple. The pork loin was flavorful and moist with a lovely sauce.

          1. Katerina Petrovska

            If cooking on High, you will want to cook it for about 3 hours, but if you cook it on Low, set it for 4 to 5 hours. You’ll want to use a thermometer to check on the internal temperature of the pork – finish cooking when the pork’s internal temp reaches 145˚F.

    1. Katerina Petrovska

      Pork chops won’t take long in a slow cooker; cook them covered, set on LOW for 2 to 3 hours, or until meat is tender. Start checking at the 2-hour mark.

    1. Katerina Petrovska

      You sure can, but tenderloin needs a lot less time to cook – it will probably be done in 30 minutes, or less. I suggest you use an internal meat thermometer and take the tenderloin out of the oven when it reaches an internal temp of 145˚F.

      1. Big Steve

        Made this last Saturday for dinner. Served with mashed potatoes and roasted asparagus.
        I didn’t have Italian seasoning, so I used herbs d’provence. I accidentally put my stock in with the garlic/vinegar mixture but the flavor was still wonderful. I intended to cook the 3.5lb roast on high for 4-5 hours in the crockpot – went to baste at 2hr mark and the roast was already at 170°! Pulled it immediately, tightened up the juices with a bit of cornstarch to make gravy, and the family made short work of it! Had a few slices left over for a sandwich the next day – even better!

    2. Mallory Smith

      Hi! Is it necessary to use a food processor to combine the ingredients Or can I just whisk? I’m new to cooking so I don’t understand what is in that combination to make it thicken.

      1. Katerina Petrovska

        The food processor will stir and thicken the marinade, as well as chop up the garlic. You can definitely try to whisk it all together, but make sure to mince the garlic, and whisk until everything is well combined.

  38. Jennifer

    In the photo of the “sauce” mixture it shows mustard, although it is not listed in the ingredients. Does this recipe call for mustard?

    1. Cassie

      This was so promising but came out SO dry. Like, difficult to cut through and sawdust texture dry. We couldnt eat it. We followed the instructions explicitly and left it on LOW in the crockpot for just under 4 hours. Decided to check it and were incredibly disappointed 🙁 came back to read comments and this ratio has to be off… way this many people should be getting hockey pucks instead of juicy pork loin. Very disappointing, maybe increase liquid drastically…or just try a totally different recipe.

  39. Brat39bren

    Hi, I’m going to try making this recipe. So what I’m wondering do you need to add any water in the crock pot? Also can you add anything like carrots, cut up potatoes and the juices over rice? Thanks Brenda

    1. Katerina Petrovska

      If you want to add potatoes and carrots, then I suggest adding a cup of chicken broth to the insert of the slow cooker. If you’re not going to use the veggies, then you won’t need additional liquid. And, yeah, serving this over rice will be delicious! Also, cut up the potatoes before adding them to the slow cooker so that they will cook in the same time as the meat.

  40. amy

    Hi can you tell me if it is a good idea to marinate the pork over night before cooking? Many recipes call for this and wondered about this one. Thanks!

  41. Deborah

    This is the best pork loin recipe I have ever made! So flavorful and moist. Everyone here just loves this and am so happy it can be made in the slow cooker as well. Thank you!

      1. Stacey

        I think I’ve found more references to 4-5 hours on low than anything else, so that’s what I’m going to try, but there is still a reference to 6-8 hours on low under the question – How long does pork loin take in the crockpot?

    1. Juanita M.

      This looks delicious. I have one question. The header to the recipe says cook time 8 hours but the instructions say 5 hours. Can you please clarify?

      1. Katerina Petrovska

        Thanks for pointing that out; will fix it right away. But, yes, cook on LOW for 4 to 5 hours, or 3 hours on HIGH. Anything more than that will dry up the pork, unless you’re using a much bigger cut. For best results, always use an Instant Read Thermometer.

        1. Melissa

          High or low? I just started my slow cooker on low for 4.5 hours as it says in the recipe…should it be high??

        2. Anne

          Hi, in the first comment here you suggested to cook on HIGH for 4-5 hours, and in the second comment suggested LOW for 4-5 hours, and in the instructions in the top portion it says LOW for 6-8 hours.

          Could you please clarify? Thank you!

  42. Sara Welch

    This was so tender and flavorful; worthy of a restaurant, indeed! Adding this to my dinner line up for next week too!

  43. Jacque Hastert

    I would have never thought to place a pork loin in a crockpot! However, this looks amazing and I am going to do this for dinner tonight!

  44. Lauren Kelly

    I was so excited to find this recipe because my family loves pork and I am always looking for new recipes. Boy was this a hit! We loved it!

    1. Heather

      This recipe is amazing! Best pork recipe EVER! I am usually not a huge pork fan, but my goodness the flavor is delicious and the pork falls apart. I did it on low for 6 hours and I used two pork loins. I doubled the dry rub part and broth but everything else I kept the same. I also used chicken bone broth because that’s all I had and it really deepened the flavor.

        1. Christina

          Made this for dinner tonight and so good. Although, I cooked the pork loin in the oven at 275 for about 4 hours. Came out tender and cut with a fork. Will definitely make this again.

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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