
Sweet Balsamic Glazed Pork Loin {Slow Cooker + Instant Pot}
User Reviews
4.8
885 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
8 hrs 15 mins
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Total Time
8 hrs 30 mins
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Servings
8 Servings
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Course
Main Course
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Cuisine
American

Sweet Balsamic Glazed Pork Loin {Slow Cooker + Instant Pot}
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Pork:
- 2 to 3 to 3 pounds boneless pork loin or pork sirloin roast trimmed of large fat pockets
- 1 teaspoon ground sage or poultry seasoning
- ½ teaspoon coarse kosher salt
- ½ teaspoon coarse black pepper
- 1 clove garlic finely minced or crushed
- ½ cup water or chicken broth
Glaze:
- ½ cup brown sugar light or dark
- 1 tablespoon cornstarch
- ¼ cup balsamic vinegar
- ½ cup water
- 2 tablespoons soy sauce
Instructions
- In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast.
- For the slow cooker: place the pork roast in the slow cooker and add the 1/2 cup water. Cover and cook on low for 6-8 hours.
- For the Instant Pot/Pressure cooker: place the pork roast in the insert of the Instant Pot or other pressure cooker. Increase the water or broth to 1 cup and add to the Instant Pot. Secure the lid and cook on high pressure for 60 minutes (hit manual --> dial up or down to 60 minutes --> Instant Pot will start automatically and count down the time). Let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure.
- Near the end of cooking time (for either slow cooker or pressure cooker), whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper, if needed/desired. Keep warm until ready to use.
- Remove the pork from the slow cooker or Instant Pot. Shred the meat into pieces and place on a platter or plate. Drizzle the glaze over the pork and serve immediately.
Notes
- Spices: sometimes I use 1/4 teaspoon garlic powder if I'm out of fresh garlic; I also will sometimes cut the ground sage back to 1/2 teaspoon (just a personal preference as we've made this over the last 5+ years).
- Pork: in addition to the pork cuts listed below, a lot of you (via the comment section) have had good success using pork tenderloin. I most often use a pork sirloin roast (Costco sells a 4-pack); it seems to be a bit more tender than a pork loin, which can be very lean.
Nutrition Information
Show Details
Serving
1 Serving
Calories
292kcal
(15%)
Carbohydrates
16g
(5%)
Protein
39g
(78%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
107mg
(36%)
Sodium
540mg
(23%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
Serving | 1 Serving | |
Calories | 292kcal | 15% |
Carbohydrates | 16g | 5% |
Protein | 39g | 78% |
Fat | 7g | 11% |
Saturated Fat | 2g | 10% |
Cholesterol | 107mg | 36% |
Sodium | 540mg | 23% |
Fiber | 1g | 4% |
Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
885 reviews
Excellent
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