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.




5 from 18 votes
Completed and sliced garlic balsamic pork loin
Crock Pot Garlic Balsamic Pork Loin
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 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 kcal
Author: Katerina | Diethood
  • 3 pound pork loin
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon fresh ground pepper
  • cup chicken broth
  • 4 tablespoon olive oil divided
  • 3 tablespoon balsamic vinegar
  • 5 cloves garlic smashed
  • ½ tablespoon Italian seasoning
  1. Pat dry pork with paper towels.

  2. Combine salt, paprika, onion powder, and black pepper in a small bowl; whisk to combine.

  3. Take the rub and sprinkle it all over the pork.

  4. 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.

  5. Add chicken broth to the insert of your slow cooker.

  6. Place pork loin, fat side up, in slow cooker and set aside.

  7. 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.

  8. Using a pastry brush, brush the prepared balsamic mixture all over the pork loin.

  9. 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.

  10. Remove pork from slow cooker and transfer to a cutting board; cover pork with foil and let rest for 15 minutes before slicing.

  11. Slice and serve.

Recipe Notes
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.

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80 Responses
  1. 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!

  2. 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! ✌️

  3. 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.

  4. 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. 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.

  5. 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!

  6. 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.

  7. 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.

  8. 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?

  9. 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.

  10. 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!

  11. 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. 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. 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!

  12. Sara Welch

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

  13. 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!

  14. 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.

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