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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.
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!!!!