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Crock Pot Pork Loin

This is the most incredible, slow-cooked Crock Pot Pork Loin you will ever taste! This easy recipe makes fall-apart tender, juicy, and flavorful pork roast that’s bursting with the flavors of garlic and balsamic.

Cooked and sliced garlic balsamic crock pot pork loin

Why You’ll Love This Crock Pot Pork Loin Recipe

Indulge in my deliciously comforting Crock Pot Pork Loin, glazed to perfection with a rich garlic balsamic sauce. This simple recipe guarantees a tender, juicy, and flavorful pork loin every time. This crock pot dinner is:

  • Hands-free. Sure, Instant Pots and Air Fryers are having their moment these days, but there’s an ageless charm in the humble slow cooker. On a busy weekday, imagine the satisfaction of seasoning that succulent pork roast in the morning, nestling it into the crock pot, and then heading out the door. When you return home, a perfect meal has transformed and is just waiting to be enjoyed.
  • Tender and Juicy Results. The slow cooking ensures the pork loin comes out succulent and flavorful, while the garlic balsamic glaze adds a gourmet touch that’s surprisingly easy to create.
  • Versatile. Whether you’re playing host at a chic dinner party or serving up some family comfort, this slow-cooked pork is sure to win hearts and tastebuds.
  • Great for Meal Prep. The leftovers are delicious and can be repurposed into even more family-friendly meals throughout the week.

If you’re on the hunt for a roasted pork loin recipe, don’t miss our popular honey garlic pork loin roast or this savory stuffed pork loin. We also have a quick and easy Instant Pot pork loin for you to try in the pressure cooker!

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 a versatile and flavorful cut of meat, 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 crock pot.

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.

Garlic balsamic glaze is brushed over pork loin.

Crock Pot Pork Loin Ingredients

The cooking time is long and low, and the ingredients list is short and sweet! I’ve included some notes on the key ingredients you’ll need to make succulent pork loin in the crock pot. Be sure to scroll to the recipe card below the post for the full amounts and recipe details.

  • Pork Loin – Make sure that you’re buying pork loin and not pork tenderloin (see above). 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
  • Olive Oil
  • 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.

How To Cook Pork Loin In The Crock Pot

This slow cooker pork loin is your best friend on a busy day. Just season, set, and forget. The crock pot does all the work for you. Let’s get cooking:

  • Prep the pork loin. Begin by patting dry the pork loin with paper towels. Then, combine salt, paprika, onion powder, and black pepper, and apply this rub to the pork.
  • Sear the meat. Next, 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 it to a cutting board. Cover the pork loin with foil and let it rest for 10 to 15 minutes before slicing.

How Long To Cook Pork Loin In The Crock Pot

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.

What Temperature Should Pork Loin Be Cooked To?

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.

Cooked and sliced garlic balsamic crock pot pork loin

Tips and Variations for Crock Pot Pork Loin

I’ve made this crock pot recipe so many times, and I’ve picked up a few tricks along the way. Here are some final tips as well as a few easy variations that you can keep in mind when making pork loin in the crock pot:

  • 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.

Frequently Asked Questions

Why Cook Pork Loin In The Slow Cooker?

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.

How Do I 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. 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!

Cooked and sliced garlic balsamic crock pot pork loin

What To Serve with Crock Pot Pork Loin

This slow cooker pork loin is a satisfying dinner that you can leave to cook in the morning, and it’ll be ready by the time company arrives. It’s also a great family meal served with your favorite sides. Try these easy serving ideas:

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.
  • 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.
  • 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.

ENJOY!

More Pork Recipes

Cooked and sliced garlic balsamic crock pot pork loin

Crock Pot Pork Loin

Katerina | Diethood
This is the most incredible, slow-cooked crock pot pork loin you will ever taste! This easy recipe makes fall-apart tender, juicy, and flavorful pork roast.
4.73 from 211 votes
Servings : 8 serves
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours

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
  • 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

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

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, pork loin in crock pot, pork tenderloin crock pot
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282 comments on “Crock Pot Pork Loin”

    1. To cook a 1.5-pound pork loin roast, bake it at 350°F (175°C) for about 30 to 38 minutes. The key is to make sure the internal temperature reaches 145°F (63°C). Use a meat thermometer to check. Remember to let it rest after cooking for the best results.

  1. Would never use this recipe again. Pork came out dry and was not as flavorful as I would have liked. I was also not impressed that it didn’t have a balsamic flavor at all.

  2. I accidentally bought a pork tenderloin thinking it was the same thing as a pork loin. Will it need to cook a longer or a shorter time?

      1. I cooked this today for 4hours on low. Next time, I’ll shave additional time off. The meat is delicious and tender. Thank you for the recipe.

    1. Many people are saying their roast was over done. Besides the possibility of different crocks cooking at different temps, perhaps you are over cooking your roasts during the searing process. Sear high and fast would be my suggestion. If you sear at too low of a temp you end up partially cooking the roast. Just a thought… 🙂

  3. This was just meh….. The meat was very bland and didn’t really have any flavor except on the outside. I may try again and maybe marinade it

  4. Avatar photo
    Carmelina Di Rico

    Making this right now. Only thing is the color of the pork in recipe looks nice and brown and carmelized. Mine does not and it’s almost cooked. Did I do something wrong? Cooking 5hrs in low and it was 4.5lbs.

    1. No, you didn’t do anything wrong. After it’s done, you can just pop it under the broiler in the oven for a few minutes to get that browning on top.

  5. I planned on making this for dinner tonight and thought I had all the ingredients, but I just realized as I set everything out that I have a bottle of Balsamic Vinegar GLAZE. Can this be substituted and if so, what out of the recipe would I need to remove if using the glaze?

    1. I’ve never reconstituted balsamic glaze, but you could try stirring in a 1:1 water to red wine vinegar ratio a little bit at a time until you reach the consistency of balsamic vinegar. Balsamic glaze is sweeter than balsamic vinegar, so you may need to adjust the savory ingredients in this recipe. You could also Google balsamic vinegar substitutes. Hope this helps!

  6. Flavor is excellent! 4 hours on LOW is way too long tho. I took it out at 3.5 hours and it was dry already. Next time I’ll start checking it at 2.5 hours on LOW

  7. Avatar photo
    Sara Northrup

    Great recipe, I used pork tenderloin, so people should watch cooking time. Notes about the cut of meat should be included in the beginning, not at the end.
    My frustration was the Pinterest site jumping so much for ADS-wow.
    I also can’t believe you would post a comment from someone calling out another person for being “stupid” for not being able to read/follow directions. Seriously?

  8. Family loved it ! I usually make your honey garlic glazed roasted loin but wanted to switch it up ! This was great thank you !!

  9. Avatar photo
    Taylor McAnerney

    The pork was delicious and was done just right in my crock pot brand slow cooker at 2.5 hours on low and then I turned it up to high for 30ish minutes because I needed dinner done a little quicker. It was right at 145 degrees at this time period. I had a 5.4 Ib loin that I cut in half.

  10. Avatar photo
    Judy K. Gorham

    Can I cook the brussel sprouts and squash in the slow cooker along with the pork roast? If so, how?

    1. Yes, you can. You can include them at the same time as the pork roast, but the brussel sprouts will cook through sooner, so you may want to take them out before everything else is done. Also, the brussel sprouts do get a bit smelly, so if you want to avoid that cabbage smell lingering around for a while, don’t cook the brussel sprouts in the slow cooker.

    1. 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.

  11. 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!

  12. 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.

    1. 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.

  13. 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.

    1. I came to comments to see if people were saying the cook time was too long, so thank you for your comment. My All-Clad slow cooker seems to be higher than most crockpots. I believe that various brands of slow cookers are a huge issue.

  14. Avatar photo
    Karen Schonauer

    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.

    1. 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.

  15. 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.

  16. 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.

  17. 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!

  18. 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.

  19. Avatar photo
    Bonnie J Perry

    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.

  20. Avatar photo
    Allison Pierce

    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!

  21. 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.

    1. 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.

    2. I also had this happen. Had a 3.5 lbs pork loin on high. After 2.5 hours it was at 170 degrees internal.

    1. Certainly, add root veggies at the very start, and other veggies can be added about 30 minutes before it’s finished cooking.

  22. Avatar photo
    Amelia Havisham

    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!

  23. 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.

  24. Avatar photo
    Christy Gerrets

    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!

    1. 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.

  25. 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.

  26. 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!

  27. 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.

    1. Ugh. So sorry you didn’t like it. 😑 I do love the “shredded and turned into bbq” idea, though!

  28. 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.

  29. 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.

  30. 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.

    1. Hi!
      Yes, that is totally okay to do. I hope you’ll enjoy the roast!

      Thank you for the kind words. ☺️

  31. 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..

    1. 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.

  32. Avatar photo
    Foods Teacher

    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.

    1. 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.”

    2. Avatar photo
      Shawn Whisenhant

      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.

    3. 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.

  33. 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.

  34. 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.

  35. 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. 😀

      1. 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.

  36. 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.

  37. 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. 👍

  38. 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!!!

  39. 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!

  40. 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.

  41. 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. 😃

  42. 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!

  43. 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?

  44. 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. 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 : )

      1. Avatar photo
        rmcwmson@gmail.com

        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!!

  45. 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!!

  46. Avatar photo
    firgodes7@yahoo.com

    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 - Diethood
      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.

  47. 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?

  48. Avatar photo
    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).

  49. Avatar photo
    cmclauss@hotmail.com

    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 - Diethood
      Katerina Petrovska

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

      1. Avatar photo
        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

        1. Katerina - Diethood
          Katerina Petrovska

          That’s great to hear! I’m very happy everyone loved it! Thank you for chiming in! 🙂

  50. 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 - Diethood
      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. Avatar photo
        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?

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

    1. Katerina - Diethood
      Katerina Petrovska

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

  52. 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 - Diethood
      Katerina Petrovska

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

    1. Avatar photo
      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. 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 - Diethood
          Katerina Petrovska

          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.

  53. 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. 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. Avatar photo
      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.

  54. 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 - Diethood
      Katerina Petrovska

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

  55. Avatar photo
    lchelf22@gmail.com

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

    1. Katerina - Diethood
      Katerina Petrovska

      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.

  56. Can this be made with a pork tenderloin instead and can I cook it in the oven instead of crockpot?

  57. 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 - Diethood
          Katerina Petrovska

          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.

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

  59. 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.

  60. 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. 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. Avatar photo
            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. 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.

  61. 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. 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

  62. 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. I made this over the weekend, it was Ah-mazing!!!! Made gravy as well. Yum
        Thanks for sharing your recipe

        1. Katerina - Diethood
          Katerina Petrovska

          I do use all of it and brush it all over the meat, but if you want to use less, that’s OK, too.

      2. 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 - Diethood
          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.

  63. 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 - Diethood
      Katerina Petrovska

      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.

      1. Avatar photo
        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. 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!!!!

  64. 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!

  65. Avatar photo
    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. There are two different times listed for the low temp cook setting. Which is correct? 4-5 or 6-8 hours???

    2. 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.

  66. 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. Avatar photo
        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. 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.

        1. Avatar photo
          Kristen Boone

          I paired this with sweet and sour red cabbage and it was amazing!! I’m still drooling over it

  67. 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 - Diethood
      Katerina Petrovska

      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.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      I put it under the broiler for maybe 4 minutes after it was done cooking in the slow cooker.

      1. Avatar photo
        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!

    2. 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 - Diethood
        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.

  68. 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!
    ⭐️⭐️⭐️⭐️⭐️

  69. 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 - Diethood
      Katerina Petrovska

      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.

  70. 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 - Diethood
            Katerina Petrovska

            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.

    1. Katerina - Diethood
      Katerina Petrovska

      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.

  71. I have two 1-pound loins I’d like to do in the crock pot … how long shall I cook them for? Thanks!

    1. Katerina - Diethood
      Katerina Petrovska

      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.

      1. 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. Avatar photo
      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 - Diethood
        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.

  72. 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. 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.

  73. 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 - Diethood
      Katerina Petrovska

      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.

  74. 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!

  75. 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. 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. 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 - Diethood
        Katerina Petrovska

        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.

        1. 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. 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!

  76. Has anyone tried this with some veggies (carrots maybe?) and potatoes cooked right in the crock pot as well?

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

  78. Avatar photo
    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!

  79. Great Slow Cooker recipe! Pork Loin is our favorite. I love having a recipe we I can make in slow cooker!