This Crock Pot Balsamic Glazed 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 Balsamic Glazed 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.
Recipe Ingredients
Below, I’ve included some notes on the key ingredients you’ll need to make pork loin in the crock pot.
- 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.
Ingredient Amounts:
- 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
Directions:
- Pat dry the pork with paper towels.
- Combine salt, paprika, onion powder, and black pepper in a small bowl; whisk to combine. Sprinkle the rub all over the pork.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; add the pork and sear on each side until golden brown.
- In a blender, combine the remaining olive oil, balsamic vinegar, and garlic, process until thickened. Add Italian seasoning and blend briefly.
- Pour chicken broth into a slow cooker. Place the pork loin fat side up. Brush the balsamic mixture over the pork.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 3 hours. The pork is done when it reaches an internal temperature of 145˚F.
- Transfer the pork to a cutting board, cover with foil, and let rest 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!
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.
More Recipe Suggestions:
Slow Cooker Pork Loin in Creamy Garlic Sauce
Garlic Pork Chops in Creamy Mushroom Sauce
Pork Chops with Mushroom Cream Sauce
Slow Cooker Spicy Cabbage Beef Soup
Garlic Butter Pork Bites with Lemon Green Beans
Crock Pot Balsamic Glazed Pork Loin
Equipment
- Large Skillet (I prefer cast-iron for almost everything)
- Crock Pot / Slow Cooker (This model has lid locks and meat temp probe)
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. Sprinkle the rub all over the pork.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; add the pork and sear on each side until golden brown.
- In a blender, combine the remaining olive oil, balsamic vinegar, and garlic, process until thickened. Add Italian seasoning and blend briefly.
- Pour chicken broth into a slow cooker. Place the pork loin fat side up. Brush the balsamic mixture over the pork.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 3 hours. The pork is done when it reaches an internal temperature of 145˚F.
- Transfer the pork to a cutting board, cover with foil, and let rest 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!
