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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.
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.
Why I Love My Crock Pot Pork Loin Recipe
- 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.
Recipe 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 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.
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.
Recipe Tips And Variations
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
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.
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!
Serving Suggestions
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.
Garlic balsamic 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.
With sweet-savory add-ins like currants, spices, and almonds, 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 garlic balsamic 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.
More Pork Recipes
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Crock Pot 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. 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.
Love this recipe, cooked it several times, always lovely and tender .
Thank you so much! I am very glad you enjoyed it! ๐
How long do I cook on the oven
Preheat oven to 375หF and cook for about 45 to 50 minutes or until the internal temperature of the pork roast registers at 145หF. You can follow the directions here on this recipe, just in case you need more info: https://diethood.com/pork-loin-roast-recipe/
Making this right now. Only thing is the color of the pork in recipe looks nice and brown and carmelized. Mine does not and itโs almost cooked. Did I do something wrong? Cooking 5hrs in low and it was 4.5lbs.
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.
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?
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!
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 Iโll start checking it at 2.5 hours on LOW
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?
How long did you crockpot the tenderloin for ?
Family loved it ! I usually make your honey garlic glazed roasted loin but wanted to switch it up ! This was great thank you !!
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.
Can you use a Dutch oven for this receipe?
Can I cook the brussel sprouts and squash in the slow cooker along with the pork roast? If so, how?
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.