Experience the remarkable taste of this Garlic Balsamic Slow Cooker Pork Loin Roast. It’s an effortless recipe that results in a juicy, fall-apart tender pork loin, and it’s bursting with flavor!
If you’re on the hunt for a roasted pork loin recipe, don’t miss our popular Honey Garlic Glazed Pork Loin Roast. It’s always a crowd-pleaser!
Table of Contents
Easy Crock Pot Pork Loin Recipe
Savor the incredible taste of our Crock Pot Pork Loin with a rich Garlic Balsamic glaze! This easy recipe ensures tender, juicy, and flavorful pork loin every time. Perfect for a family dinner or a dinner party, it’s an effortless dish that never fails to impress.
While Instant Pots and Air Fryers may be the talk of the town these days, there’s something undeniably comforting about using a trusty slow cooker. On hectic weekdays, preparing a succulent pork loin roast in the morning, setting it in the crock pot, and returning to a ready meal is unbeatable.
This slow cooker pork loin recipe is a perfect solution for a busy-day meal that never compromises on flavor. All it takes is some morning prep, and then you’re free to carry on with your day, knowing a mouth-watering meal awaits. Then, in a few hours, this delightful garlic balsamic pork loin roast, cooked to perfection in your slow cooker, is ready to impress at a dinner party or comfort your family at a weekday meal.
What Is Pork Loin?
It’s important to distinguish between a pork loin and a tenderloin – they’re different cuts of meat with variations in shape and size.
The pork loin is a versatile and flavorful cut of meat, typically lean and available bone-in or boneless. It’s excellent when seared and then slow-cooked in a crock pot. You might find it labeled as Center Cut Pork Roast, Center Cut Rib Roast, or Pork Loin Rib Half.
Why Choose Slow Cooker Pork Loin?
Cooking a pork loin in the slow cooker ensures an incredibly tender and juicy result. The crock pot cooks the pork loin evenly, resulting in a roast that falls apart at the touch of a fork.
Ingredients for Crock Pot Pork Roast
This straightforward recipe calls for a pork loin and an array of flavor-rich seasonings:
- Pork Loin
- Garlic
- Herbs, Spices, and Seasonings: salt, pepper, paprika, onion powder, Italian seasoning
- Liquids: chicken broth, balsamic vinegar, olive oil
Cooking Pork Loin Roast in the Crock Pot
- Prep: Begin by patting your pork loin dry. Then, combine salt, paprika, onion powder, and black pepper, and apply this rub all over the pork.
- Sear: Heat olive oil in a skillet and sear the pork until golden brown. This step, while optional, forms a delicious brown crust on the roast’s surface.
- Cook: Place the pork loin in your slow cooker with the chicken broth. Blend olive oil, balsamic vinegar, and garlic in a food processor and brush this mixture over the pork. Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours.
- 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.
Cooking Time for Slow Cooker Pork Loin
- The cooking time for your slow cooker pork loin will depend on the setting. LOW will take about 4 to 5 hours, and HIGH will take around 3 hours.
When Is Pork Loin Roast Cooked?
- Pork is done when it reaches an internal temperature of 145˚F. You should use an Instant Read Meaet Thermometer to check for doneness. Simply insert it into the thickest part of the 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.
How To Keep Pork From Drying Out
- 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, use a meat thermometer and make it right, m’kay? 😊
- It’s also recommended that you let pork rest on a cutting board for 10 to 15 minutes before slicing it. If you don’t let it rest, you’re going to lose all the juicy juice! 😳
What To Serve with Pork
- This garlic balsamic pork roast is so good with any roasted veggie. I like to serve it with these Roasted Green Beans, my Roasted Brussels Sprouts, or Air Fryer Roasted Broccoli.
- It also pairs really well with potatoes: Roasted Potatoes or Mashed Potatoes are my faves. Mashed Cauliflower is another great pairing!
More Pork Recipes
ENJOY!
Crock Pot Garlic Balsamic Pork Loin
Ingredients
- 3 pound boneless pork loin
- 1 teaspoon salt
- 1 teaspoon paprika, sweet or smoked
- ½ teaspoon onion powder
- ¼ teaspoon fresh ground black pepper
- ⅓ cup chicken broth
- 4 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar
- 5 cloves garlic, smashed
- ½ tablespoon Italian seasoning
Instructions
- Pat dry the 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 it over medium heat; add the pork and sear for a couple of minutes on each side or until golden brown.
- In a blender or food processor, combine the remaining olive oil, balsamic vinegar, and garlic; process until combined and thickened. Add Italian seasoning and whirl for just a couple of seconds to combine.
- Add chicken broth to the insert of your slow cooker. Place the pork loin, fat side up, in the slow cooker. Using a pastry brush, brush the prepared balsamic mixture all over the pork loin.
- Cover the 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 meat thermometer into the thickest part of the meat; pork is done when its internal temperature reaches 145˚F.
- Remove the pork from the slow cooker and transfer it to a cutting board; cover the pork with foil and let rest for 10 to 15 minutes before slicing.
- Serve.
Notes
- Pork Loin: We are using a pork loin, not a pork tenderloin, for this recipe. There is quite a difference between the two cuts, including cooking time.
- Seasonings: Use your favorite blend, or use what the recipe suggests.
- Avoid Overcooking: Pork loin is a very lean cut of meat, and if cooked properly, it is juicy and tender, but when overcooked, it can be dry and tough. Please use an Instant Read Meat Thermometer to check for doneness; pork is cooked through when the internal temperature registers at 145˚F.
- Let It Rest: Also, let the pork roast rest for about 10 minutes before slicing and serving. This allows the juices to redistribute throughout the pork loin, leading to a moister end result.
- Storing: Place leftovers in an airtight container and refrigerate them for 3 days. To freeze, store in the freezer for up to 3 months. Pork leftovers can be used on sandwiches, or you can slice the pork into strips and put it in tacos or fajitas!
Nutrition
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.
At no point in the recipe could I find how much broth or dressing to use. Trash. Awful directions.
You have to scroll down to the recipe card – it’s right above the comments section. Or, you can click on “Jump To Recipe” at the top of the post, right under the recipe’s title.
I had a 2.7 pound pork loin (not tenderloin) and it was at 150 degrees by the two hour mark on LOW in my slow cooker. Seems like many others had the same experience. Definitely watch for cook time!
Tasty but it was quite dry after a little less than 3 hrs. So I made the juice left in the crackpot into gravy and it helped. Served with roasted veggies, my picky family ate more than usual, it was so good.
Can you substitute chicken broth or beef broth?
You can substitute with a different broth or add wine or water instead of broth. Remember that whatever you use will add to the flavor of the roast.
Very good, really liked the flavor but may inject next time & baste. But it was a bit dry which was surprising, I did not use a meat thermometer. Please clarify cookies time because the recipe shows something different than what you list further down for cooking pork loin.
I tried the Crock Pot Balsamic Pork Loin. It was very good ! I hadn’t cooked a pork loin for
quite a while and I wanted something different . It “hit the spot.” It was different any a recipe I will use again.
Can I prep the loin the day before (sear and season)!
Yes. You can season and brown the meat the night before, put everything into the slow cooker insert, cover it, and keep it in the fridge overnight.
This recipe is delicious!!! So easy to follow and the flavor of the pork was awesome. I served it with roasted baby potatoes and green beans. Will definitely make again.
Good recipe, I would check the pork after 2 hours if cooking on high, at 3 hours it was overdone, but still good. Overall a good recipe.
This was so good! Even my pickiest eater ate it, and she rarely likes any type of meat. I had an almost 3 pound loin and cooked on very low for about 6 hours, it was perfect. We had it on homemade burger buns with Dijon coleslaw. Definitely a keeper!
That’s great! I’m very glad you and your family enjoyed it! Thank YOU! 🙂
Overall this was a really great recipe. I used a 4-5 lb pork loin. I followed the recipe somewhat exact, I didn’t use the full amt of balsamic vinegar b/c I was afraid the taste would be overwhelming. I did pan sear before putting in crockpot, cooked on low for 2 hours. It was at the brink of being overcooked at 2 hrs, but was still moist and delicious. Next time I will cook on low for 1.5 hrs. To make sure I had great flavor throughout, I chopped up some garlic, jalapeños, added a little seasoning and vinegar and stuffed pork loin. It was absolutely delicious! I will be making this again.
I’m very glad you enjoyed it! Thank YOU! 🙂
Confusing. In the article you state that it will cook on low for 6 to 8 hours (depending on the size) but in the recipe you say a 3 lb will roast in 5-6 hours.
This pork was easy and very tasty. I did not have onion powder so substituted some dried chopped onions. I also used a pear balsamic vinegar which seemed like a good option for our tastes. Since there was plenty of liquid in the bottom of the slow cooker I used a fat separated to get rid of the fat and made a gravy with it. Yummy! Thanks for the recipe!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
I used a 4lb pork loin and started it on high for the 3 hours. Luckily I was home to check it because with an hour left it was already temping at 175. So it was over cooked. Love wasting $10 on meat! There is no way a 3lb pork loin will cook for 3 hours if a 4lb is over cooked at 2 hours. Not an accurate recipe.
A 4-pound pork loin overcooked in 2 hours at a temperature of 190˚F? That’s impossible, but maybe your slow cooker cooks at a higher temperature, or you used a pork tenderloin and not a pork loin.
I also had this happen. Had a 3.5 lbs pork loin on high. After 2.5 hours it was at 170 degrees internal.
Question can you add veggie to this
Certainly, add root veggies at the very start, and other veggies can be added about 30 minutes before it’s finished cooking.
The recipe calls for “paprika.” Would that be smoked, hot, sweet, or just exactly what kind of paprika are you recommending people use for this recipe? TIA!
Whatever you like or have on hand. I mostly use sweet paprika, but I also like smoked paprika.
This recipe is a hit! I made mine with 2.5 lbs. of pork tenderloin. I had large cloves of garlic, so it was very garlicky! We had it with mashed potatoes and steamed green beans. We’ll definitely be having this one again! Do make sure and brown the meat with the rub. It makes a huge difference in flavor.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
What are the ingredient amounts
I had just about given up on pork, however this recipe came out fantastic! I even got the guts to serve to it company…they raved about it that night and again the next day! It’s a keeper!
That’s great to hear! I’m very glad you and your company enjoyed it! Thank YOU! 🙂
Can you adapt this for tenderloin? Thought I had a pork loin but it turned out to be 2 tenderloins!
Hi!
Yes, you can. Depending on the size, cooked on the HIGH setting, it should take about 2 hours to cook, or 2.5 to 3 hours on LOW. If you have a Meat Thermometer, use that to make sure it is cooked through – pork is done when internal temperature registers at 145˚F.
Making this today. It looks and smells delicious even before I put the lid on the slow cooker. Will let you know how it turns.
I hope you’ll enjoy it! Thank YOU! 🙂
I thought after reading a couple of negative reviews you’d want to heat that I found this a tremendous recipe, one I’m enjoying right now. Made a great gravy with the Juices from the crock pot and will have again very soon. Cudos!
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂
I found this to be a very blah dish. I was so hopeful as it smelled great while cooking. I had to dash it up with some balsamic glaze from a bottle during dinner. The leftovers were shredded and turned into bbq for the next meal.
Ugh. So sorry you didn’t like it. 😑 I do love the “shredded and turned into bbq” idea, though!
This recipe is amazing! I will say that I doubled the rub seasoning as I really wanted to coat the 2 tenderloins (total of 3lbs). Then I did pan sear them as suggested. However I added about 2 cups of broth to the bottom of the slow cooker instead of 1/3 cup. Then for the sauce I did equal parts olive oil and balsamic vinegar. About 1/2 cup of each along with about 7 garlic cloves. And a heaping 1/2 tbsp of Italian seasoning. This came out amazing! Loads of flavor and a nice gravy to add to the mashed potatoes I made along with it.
I’m very glad you enjoyed it! Thank you for chiming in! 🙂
Was overly excited for this receipe. I made it 💯 by the directions. Smells were filling my house all morning. By the time it was done no flavor. I feel like double the sauce or more to marinade prior.
I am making this for my wife’s birthday. I I forgot to thaw meat in fridge. Will it be okay if I defrost in the microwave and then add to the crock pot? Looks delicious. Btw I love all your recipes and have made tons of them.
Hi!
Yes, that is totally okay to do. I hope you’ll enjoy the roast!
Thank you for the kind words. ☺️
I might be making this today – is the nutrition information based on the whole loin, or is it per serving? If per serving, what’s the serving size. Thank you..
Nutritional info is per serving. This recipe serves 8 people. If the pork loin is 3 pounds (as per the recipe), you will want to divide that by 8, and that amounts to about 6 ounces per person.
Thank you! I’ll let you know when we make it.
Quick, easy and delicious. Cooking juices made a lovely gravy too. Will be making again 😍 xx
That’s great! I’m very happy you loved it! Thank YOU! 🙂
Just so you know… internal temperature of pork should 165 degrees Fahrenheit. This high temp. Is necessary to kill the type of bacteria found in pork that causes food-borne illness. Unlike beef steaks, pork should never be pink inside.
Hello 👋
According to the USDA, the recommended safe cooking temperature for pork is 145˚F.
From the USDA website, “USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time. Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender.”
Foods teacher or not, I disagree. Pork is perfect at 145 degrees, I do it all the time. If you cook to 165, eat the leather from your shoe.
I totally agree!
Katerina is right. The 165 temp changed YEARS ago by USDA when standards for raising pigs were dramatically changed. ( and periodically inspected .Since then 145° has been considered safe. There SHOULD be some pink in the center. For tenderloins and loin roasts. Otherwise the pork meat will be dry. A pork SHOULDER ( also know as a Boston butt) is a longer SLOWER cook time due to fat content marbled throughout the meat. Loins and tenderloins are very low in fat. Cooking well done at 165 will be DRY. But many people want to stuck to their own opinion. So just do a bit of research on ” what does the United Stated dept of Agriculture (USDA) consider a safe temperature for pork loin or tenderloins.
This is my family’s new favorite pork loin recipe! Thank you so much. We love it!
That’s great! I’m very glad you and your family enjoyed it! Thank YOU! 🙂
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.
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.
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.
Oh wow, that fast for a pork loin?! Sounds like I need to get me one of these fast cooking “slow” cookers. 😀
Crock pots have changed their temp setting years ago. What was once a low setting is now much hotter. Not sure when the dates changed, but many recipes have similar comments on less time needed. MAYBE ??? picking up a newer crock pot JUST for testing comparison is a really good idea. BUT keep the one you have b/c that low & slower cook time on crock pots cannot be found now.
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.
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.
Do you recommend bone-in or boneless for this recipe?
Boneless is what I always use. If you use bone-in, just make sure to check the pork’s temperature for doneness.
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. 👍
That’s great to hear! I’m very happy you loved it! Thank you! 🙂
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!!!
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!
That’s great! I’m very glad everyone enjoyed it! Thank YOU! 🙂
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!
Yes, I do put it under the broiler for about 4 minutes just to get that bit of browning on top.
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).
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.
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?
“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. 😃
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!
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?
Yes. I suggest to brush the balsamic mixture all over the pork loin.
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!
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 : )
Bland. Flavorless. Waste of time and resources
Add more salt and that should take care of the flavor.
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!!
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.
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.
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?
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).
Just put everything in! So excited this was so easy!
I’m very glad you enjoyed it! Thank YOU! 🙂
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.
Hello! Can you use balsamic dressing instead of vinegar for this?
Hi!
Yes, you can, but just an FYI, balsamic vinegar only contains grapes, while balsamic vinaigrette contains balsamic vinegar, oil, and sugar.
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
That’s great to hear! I’m very happy everyone loved it! Thank you for chiming in! 🙂
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!
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.
I followed the recipe 100% , have made it 3 times and we love it. Made no changes
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂
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?
Just wondering if you could sous vide this recipe.
I honestly don’t know because I haven’t tested that method.
Way overcooked and flavorless.. followed directions to a “T” including the searing bummed and still hungry!
Did you use a pork loin or a pork tenderloin? I ask because, tenderloin cooks much faster than a loin.
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. 😊
I did this, thanks! It made a delicious sauce.
Hi, I was wondering how long for a 1 1/2 lb pork loin in the crock pot?
It shouldn’t take very long. 😀 I would start checking with the thermometer around the 2-hour mark.
I think I may have overcooked mine a little bit. Can this soak in the juices overnight?
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!
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.
Hi!
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.
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!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
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?
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.
That’s great! I am very glad you and your family enjoyed it! Thank YOU! 🙂
I used two 1.5 pound tenderloins- how long should it cook on low?
I always use tenderloins for this and it usually only takes about 2.5-3 hours
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?
Hi!
Happy you enjoyed the roast! 🙂
A 3-pound pork loin divided by 8 servings amounts to 6 ounces per serving.
Thank YOU! I am very glad you enjoyed it! 🙂
Hi! I accidentally bought a pork tenderloin instead of a pork loin. How long should I cook it on high/low? Thanks!
Hi!
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.
Can this be made with a pork tenderloin instead and can I cook it in the oven instead of crockpot?
Hi! 👋
Pork tenderloin needs way less time to cook, and yes you can do it in the oven. Here’s my very similar recipe for pork tenderloin in the oven: https://diethood.com/garlic-rosemary-balsamic-roasted-pork-loin/
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!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Can this be adapted for thinly cut boneless pork chops?
Hi!
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.
Delicious…once roast was done I reduced pan drippings and then cook a lb of mushrooms in reduction for a side dish.
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.
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.
I am very glad you and your family enjoyed it! Thank YOU! 🙂
Can I add Onion to this dish? will it change the cook time?
I added a small onion to the bottom and then injected the loin with some extra balsamic vinegar.
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❤️
Thank YOU! I hope you enjoy it! 🙂
I cooked it according to directions, but found it very tough.
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.
I am very glad you enjoyed it! Thank YOU! 🙂
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.
This recipe is to DIE for. It is one of my hubby and I’s new crockpot favorites.
I am very glad you and your husband enjoyed it! Thank YOU!! 🙂
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.
Oh no. :/ That’s a fast cooking slow cooker. 😊 How did it turn out?
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
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.
I hope you enjoy it!! Thank YOU! 🙂
I made this over the weekend, it was Ah-mazing!!!! Made gravy as well. Yum
Thanks for sharing your recipe
I am very glad you enjoyed it! Thank YOU! 🙂
Do you use all the olive oil/balsamic glaze or just enough to glaze the top of the meat?
I do use all of it and brush it all over the meat, but if you want to use less, that’s OK, too.
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?
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.
… except in the narrative section it lists different times than in the recipe itself.
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?
Hi!
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.
Thank you! It was the liquid I most concerned about!
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.
Looked delicious but it was so dry, what could I have done wrong???
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!!)
MUST USE A MEAT THERMOMETER FOR THIS RECIPE!!!!
When searing the pork, do you dear the side with fat?
Just a quick question,,,the Italian seasoning, is it liquid or dry seasoning?
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!
I am very happy you enjoyed it! Thank you so much! 🙂
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! ✌️
Can you use apple cider vinegar instead of balsamic vinegar?
There are two different times listed for the low temp cook setting. Which is correct? 4-5 or 6-8 hours???
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.
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! 🙂🙃
I am very glad you enjoyed it! Thank YOU! 🙂
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!
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.
The amount of each ingredient is missing. I need to know how much of each to use please
I see it sorry
This was my first time cooking pork loin – easy and so delicious!
I am very glad you enjoyed it! Thank YOU! 🙂
I paired this with sweet and sour red cabbage and it was amazing!! I’m still drooling over it
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!!!
I am very glad you enjoyed it! Thank YOU! 🙂
Hum, red pepper spices. I just might add a pinch or two!
Hey! I am so excited to try this! Can I cook from frozen?
Hi!
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.
The pics look like it has a crusty top. If so, how would you get this with crock pot cooking?
Hi!
I put it under the broiler for maybe 4 minutes after it was done cooking in the slow cooker.
I’ll also put it under the broiler of the oven about ten minutes. After I let it rest for about five minutes!
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.
I thought the instructions were to sear it first then that would make it brown?
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.
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!
⭐️⭐️⭐️⭐️⭐️
I am very glad you enjoyed it! Thank you SO much! 🙂
Would a raspberry vinaigrette work for balsamic
Hi!
Yep! Different flavor profile, but yeah, it definitely works.
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! 😉
Hi!
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.
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.
I am very happy you enjoyed this recipe! Thank YOU! 🙂
How much is a serving?
Hi!
About 6 ounces.
You have two different times given for cooking on low or high… Which one is correct
Hi!
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.
It’s actually two 1-pound pork loin chops.
Hi!
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.
I have two 1-pound loins I’d like to do in the crock pot … how long shall I cook them for? Thanks!
Can I use pork tenderloin for this recipe?
Hi!
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.
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!
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.
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.
In the photo of the “sauce” mixture it shows mustard, although it is not listed in the ingredients. Does this recipe call for mustard?
Hi!
No, this pork loin recipe does not have mustard in it. I think what you might have seen is the start of the video for my other roasted pork loin recipe, and that recipe does have mustard in it. https://diethood.com/pork-loin-roast-recipe/
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…..no 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.
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
Hi!
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.
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!
This was out meal tonight on our first shelter in place evening. It was delicious and tender.
I am very happy you enjoyed it! Thank YOU! 🙂
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!
I am very happy you enjoyed it!! Thank YOU!! 🙂
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?
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?
Hi!
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.
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??
Hi!
Yep, cook it on LOW for 4 to 5 hours.
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!
Has anyone tried this with some veggies (carrots maybe?) and potatoes cooked right in the crock pot as well?
Oh man! This would be a perfect meal for Sunday dinner!
Thank you! I hope you enjoy it! 🙂
Absolutely excellent. I used 2 tbls of balsamic glaze instead of vinegar
I’m very glad you enjoyed it! Thank YOU! 🙂
I will make this for Sunday dinner! Looks fabulous!
I hope you enjoy it! Thank you! 🙂
This was so tender and flavorful; worthy of a restaurant, indeed! Adding this to my dinner line up for next week too!
I am so happy to hear that!! Thank YOU, Sara! 🙂
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!
I hope you enjoy it!! Thank YOU! 🙂
Great Slow Cooker recipe! Pork Loin is our favorite. I love having a recipe we I can make in slow cooker!
Thank you SO much, Melissa!! 🙂
This sounds so flavorful! And I love that you made this in the slow cooker. 🙂
Thank YOU, Carrie!! 🙂
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!
That’s great! I am very happy you and your family enjoyed it! Thank YOU! 🙂
One of our favorite slow cooker recipes! Always busting at the seams with flavor!!
I am very happy you enjoyed it! THANK YOU! 🙂
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.
I am very glad you enjoyed it! Thank YOU! 🙂
This is really perfection! A new favorite at my house!
THANK YOU!!! I am SO happy you enjoyed it! 🙂
Hi.
Is it 4-5 hours on high or low. Confused by one of the previous comments. Thank you
Hi 👋
That’s on LOW for 4 to 5 hours, or on HIGH for 3 hours. Hope that helps. 😊
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.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂