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This Crock Pot Pork Loin is the kind of dinner that tastes like you spent all day in the kitchen—when really, your slow cooker did all the work. It’s melt-in-your-mouth tender, full of garlicky, balsamic flavor, and perfect for weeknights or Sunday dinner alike.
This garlic balsamic pork loin is one of those slow cooker recipes that never lets you down. The pork comes out fork-tender with barely any effort on your part. Just set it and forget it!
Most slow cooker pork loin recipes lean sweet—with apples, brown sugar, or a honey glaze. Not this one. This version goes bold and savory with a rich garlic balsamic glaze that’s tangy, garlicky, and packed with flavor.
Why You’ll Love This Crock Pot Pork Loin Recipe
- It’s totally hands-off. I know everyone’s loving their Air Fryers and Instant Pots right now, but the slow cooker still has my heart. You season the pork, set it in the Crock Pot, and walk away. That’s it. Come back later to a house that smells amazing and dinner that’s already done.
- Always juicy and tender. The pork turns out melt-in-your-mouth good every time, and that garlic balsamic glaze? It tastes fancy but couldn’t be easier.
- Works for any kind of dinner. Whether it’s a laid-back weeknight or you’re having friends over, this one fits right in. It’s simple, cozy, and still feels like a treat.
- Leftovers you’ll actually want. Slice it up for sandwiches, toss it in a salad, or heat it up with some veggies—the options are endless, and they’re all tasty.
Looking for more ways to shake up pork night? Try my popular honey garlic pork loin roast or this savory stuffed pork loin. I also have a quick and easy Instant Pot pork loin for you to try in the pressure cooker!
5 Star Review
“I have never been a fan of pork loin BUT this one is DELICIOUS!! We have it at least once a week.”
—Birbie—
Recipe Ingredients
Below, I’ve included some notes on the key ingredients you’ll need to make pork loin in the crock pot. Please scroll to the recipe card for the full amounts and recipe details.
- Pork Loin – Make sure that you’re buying pork loin and not pork tenderloin. Tenderloin will cook much faster and may turn out dry. I usually choose a boneless pork loin roast and make sure it’s not seasoned.
- Garlic – Fresh garlic is the way to go here, but jarred garlic’s not a bad option if you’re in a pinch.
- Seasonings – Salt, pepper, paprika, onion powder, and some Italian seasoning to jazz it up.
- Chicken Broth – I use a little bit of chicken broth to add moisture.
- Olive Oil – The cooking oil is used for browning the meat and for the garlicky vinaigrette.
- Balsamic Vinegar – I love the sweetness and tang of balsamic alongside the smoky pork flavors. Another type of vinegar, like apple cider vinegar or red/white wine vinegar, will also add some acidity and brightness to the dish.
- Garlic – Fresh smashed garlic cloves give this recipe the best flavor. I use 5 whole cloves, but feel free to adjust the amount to taste.
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. Pork loin is typically lean and available bone-in or boneless. It’s also wide and flat, topped with a fat cap. It’s excellent when seared and then slow-cooked in a crockpot.
You might also find a pork loin roast labeled as center-cut pork roast, center-cut rib roast, or pork loin rib half. When compared to similarly tender beef cuts, pork loin is pretty affordable. With a few common pantry spices, this dish offers gourmet flavor without the gourmet price tag.
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Crock Pot Pork Loin Recipe
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. This recipe calls for a pork loin, not a pork tenderloin. 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, or store them 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.
Recipe Tips & Variations
- Select the right cut. Look for a pork loin (not pork tenderloin) that has a little bit of fat, as it will add flavor and keep the meat moist during cooking.
- Sear the pork first. For an extra layer of flavor, consider searing the pork loin in a hot pan before placing it in the slow cooker.
- Use fresh ingredients. Fresh garlic and herbs will bring more vibrant flavors to the dish. You can substitute the Italian seasoning in this recipe with fresh rosemary, thyme, oregano, or a combination of fresh herbs.
- Monitor the cooking time. Be careful not to overcook the pork loin, as it can become dry. Using a meat thermometer ensures that the pork loin is cooked to the safe and ideal temperature of 145°F (63°C). Start checking for doneness around the minimum cooking time.
- Allow the pork to rest. Let the pork loin rest for about 10 minutes after cooking. This helps the juices redistribute throughout the meat.
- Customize the glaze. Feel free to adjust the ingredients in the garlic balsamic glaze to suit your taste preferences.
- Add vegetables. You can add vegetables like carrots or potatoes to the crock pot for a complete one-pot meal.
What to Serve with Pork Loin
The pork roast pairs nicely with any roasted vegetables. I like to serve it with these roasted green beans, my roasted Brussels sprouts, or air fryer roasted broccoli.
This Mediterranean rice is delicious alongside juicy pork loin. You can also keep it classic with a side of tender jasmine rice, roasted potatoes, seasoned air fryer smashed potatoes, or mashed potatoes. Mashed cauliflower is another great pairing!
The flavors in this slow cooker pork loin recipe are great with the raspberry vinaigrette in my crunchy broccoli salad. A simple and flavorful tomato and cucumber salad is also an easy side dish.
Make-Ahead, Storing, and Reheating
- Make-ahead. You can prepare the glaze and season the pork the night before, store it in the fridge, and then simply place it in the crock pot in the morning.
- Fridge. If you have leftovers, store them in an airtight container in the refrigerator and consume them within 3 days.
- Freezer. Transfer the cooked and cooled pork loin to a freezer-safe container or freezer bag and store it frozen for up to 3 months. Defrost the pork in the fridge before reheating.
- To Reheat. Reheat the pork in the oven at 350ºF, in a covered baking dish (you can use aluminum foil) until hot throughout. You can also use the microwave.
Frequently Asked Questions
You don’t have to, but I love that little extra flavor boost. Searing helps lock in the juices and gives the outside a nice color, so if you’ve got an extra five minutes, it’s totally worth it.
Yes! Root veggies like potatoes, carrots, and onions hold up really well. Just cut them into bigger chunks so they don’t get too soft during the long cook time.
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. It’s also recommended that you let the pork rest on a cutting board for 10 to 15 minutes before slicing it. If you don’t let it rest, you’ll lose all the juicy juice!
The cooking time for slow cooker pork loin will depend on the setting. It will take about 4 to 5 hours on LOW, but on HIGH, it will take around 3 hours. Be careful to not overcook your pork loin, as this can make the meat tough and dry. I recommend checking the meat for doneness after the minimum cooking time, see below.
Pork is done when it reaches an internal temperature of 145˚F. You should use an Instant Read Meat 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.
I have never been a fan of pork loin BUT this one is DELICIOUS!! We have it at least once a week๐
Sooo good. Meat was very tender. Will definately make it again.
This was exquisite! My husband and I were in 7th Heaven. I usually buy pork tenderloin but picked up a pork loin by mistake. Putting it in the crockpot was a game changer. Incredibly moist and ridiculously tender!
This is ABSOLUTELY the BEST pork loin that Iโve ever had or made. Thank you for posting this!
I’m thrilled to hear that you loved the pork loin! Thank you for your wonderful feedback! ๐
What size crock pot? Sounds delicious!
A 6-quart or larger. ๐