• 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!