Crock Pot Garlic Balsamic Pork Loin

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!

AN EASY CROCK POT PORK LOIN RECIPE

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.

WHAT IS PORK LOIN?

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

WHY COOK PORK LOIN IN A CROCK POT?

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.

RECIPE INGREDIENTS

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

HOW TO MAKE CROCK POT PORK LOIN

  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

HOW LONG DOES PORK LOIN TAKE IN THE CROCK POT?

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.

HOW DO I KNOW MY PORK LOIN IS COOKED?

  • 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! 😳

SERVING IDEAS

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

HOW TO STORE LEFTOVERS

  • 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.

MORE PORK RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

Completed and sliced garlic balsamic pork loin

Crock Pot Garlic Balsamic Pork Loin

Katerina | Diethood
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.
4.73 from 58 votes
Servings : 8 serves
Prep Time 15 mins
Cook Time 5 hrs
Total Time 5 hrs

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

WW FREESTYLE POINTS: 6
NET CARBS: 1 g

Nutrition

Calories: 298 kcal | Carbohydrates: 2 g | Protein: 39 g | Fat: 14 g | Saturated Fat: 3 g | Cholesterol: 107 mg | Sodium: 379 mg | Potassium: 665 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 123 IU | Vitamin C: 1 mg | Calcium: 19 mg | Iron: 1 mg | Net Carbs: 1 g

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.

Course: Dinner
Cuisine: American
Keyword: crock pot pork loin, easy pork loin recipe, slow cooker pork loin
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218 comments on “Crock Pot Garlic Balsamic Pork Loin”

  1. 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. 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. 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 - Diethood
      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. 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 - Diethood
      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 - Diethood
      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. 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. Avatar photo
    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. 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. 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 - Diethood
      Katerina Petrovska

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

  9. 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 - Diethood
      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. 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 - Diethood
          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. 😃

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