Slow Cooker Pork Loin Roast with Balsamic Glaze

Name: Slow Cooker Pork Loin Roast with Balsamic Glaze
Prep time: 5 min
Cook time: 5 h
Total time: 5 h 5 min
Yield: 6 serving
Ingredients: one 3-pound boneless pork loin; ½ cup reduced sodium chicken broth; ½ cup balsamic vinegar; ⅓ cup reduced sodium soy sauce; 1 cup ketchup; ½ cup honey; ½ cup light brown sugar; 2 tablespoons minced dried onion; 1 teaspoon garlic salt; 1 teaspoon smoked paprika; salt; pepper; fresh parsley

User Reviews

4.5

42 reviews

Excellent

Prep Time
5 mins
Cook Time
5 hrs
Total Time
5 hrs 5 mins
Servings
6
Calories
656 kcal
Cuisine
International

Slow Cooker Pork Loin Roast with Balsamic Glaze

Jade Rice

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Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you!

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Ingredients

Servings

one 3-pound boneless pork loin with fat cap on (NOT tenderloin, do not confuse them)
½ cup reduced sodium chicken broth
½ cup balsamic vinegar
⅓ cup reduced sodium soy sauce
1 cup ketchup
½ cup honey
½ cup light brown sugar packed
2 tablespoons minced dried onion
1 teaspoon garlic salt
1 teaspoon smoked paprika or regular paprika
salt to taste
pepper to taste
fresh parsley optional for garnishing

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Instructions

Place the pork loin in a 6-quart to 7-quart slow cooker; set aside momentarily.
In a medium bowl, add the chicken broth, balsamic vinegar, soy sauce, ketchup, honey, light brown sugar, dried onion, garlic salt, smoked paprika, and whisk to combine. Tip - If you are VERY sensitive to sweeter flavors within savory dishes, you may consider reducing the honey and brown sugar to 1/3 cup each rather than 1/2 cup each. However, I don't and personally love the flavor of the dish as it's written and wouldn't reduce it, but everyone's palate is different.
Evenly pour the mixture over the pork loin, cover, and cook on LOW for 4 to 6 hours, or until the pork is done.* See Notes for details.
At this point, you can allow the meat to rest for 5 to 10 minutes on a cutting board, before slicing or shredding it, and serving it. However, I always do the following in Step 5 and 6.
Transfer the cooking liquid from the bottom of your slow cooker into a medium saucepan. Tip - It's heavy, hot, and awkward to invert a slow cooker and make sure the liquid doesn't spill in the process so if you have someone stronger than you who can help you, ask for it.
Heat the liquid over medium heat on your stove, and allow the sauce to reduce until it thickens and reduces, generally about 10 minutes. Tips - The amount of time it takes will depend on how fast (or not) the boil is, how much liquid you had to begin with, and how thick you want the sauce. Remember that all sauces seem thinner in a saucepan on the stove when they're hot and bubbling compared to after they're off the heat and have cooled they will be thicker.
Slice or shred the meat as desired and place in a large bowl.
Evenly drizzle the sauce over the meat, stir to combine, taste, and as desired add salt and/or pepper. Optionally garnish with parsley and serve as desired. See blog post for ways to serve the pork loin. Extra pork loin will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave or as desired.

Notes

*A slow cooked, 3-pound pork loin will be pale and nearly white in color when it’s done cooking. When pierced with a fork, the juices should run clear.
To be 100% certain that the pork loin is done, you’ll need to insert a meat thermometer into the thickest part of the meat. Pork loin is done when the internal temperature reaches 145ºF.
Just remember that the internal temperature of the balsamic pork loin will rise — even after it’s been pulled out of the slow cooker. For this reason, I prefer removing the pork loin from the Crockpot when the internal temperature reaches 140ºF, then letting it rest on my counter for 5 to 10 minutes so the carry-over heat brings the internal temperature up to 145ºF.

Nutrition Information

Show Details

Serving 1 Calories 656kcal (33%) Carbohydrates 56g (19%) Protein 62g (124%) Fat 20g (31%) Saturated Fat 6g (30%) Polyunsaturated Fat 10g Cholesterol 181mg (60%) Sodium 1390mg (58%) Fiber 1g (4%) Sugar 50g (100%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 656 kcal

% Daily Value*

Serving	1
Calories	656kcal	33%
Carbohydrates	56g	19%
Protein	62g	124%
Fat	20g	31%
Saturated Fat	6g	30%
Polyunsaturated Fat	10g	59%
Cholesterol	181mg	60%
Sodium	1390mg	58%
Fiber	1g	4%
Sugar	50g	100%