Crockpot Brown Sugar Balsamic Pork Loin
This crockpot brown sugar balsamic pork loin cooks in a sweet and tangy glaze until sliceable and juicy. The pot juices reduce into a syrupy sauce you spoon over each slice.
Crockpot Brown Sugar Balsamic Pork Loin
Course: Main CourseDifficulty: Easy8
servings15
minutes5
hoursA pork loin cooks in balsamic vinegar, brown sugar and garlic. The cooking juices reduce to a glaze.
Ingredients
3 lb boneless pork loin roast
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tbsp olive oil
1/2 cup balsamic vinegar
1/2 cup packed light brown sugar
1/2 cup low-sodium chicken broth
1 tbsp Dijon mustard
1 tbsp soy sauce
4 cloves garlic, minced
1 tsp dried rosemary
1 tbsp cornstarch
2 tbsp cold water
Directions
- Season the pork loin with salt, pepper and garlic powder.
- Sear in hot oil for 2 to 3 minutes per side until browned all over.
- Whisk the vinegar, brown sugar, broth, mustard, soy sauce, garlic and rosemary in the slow cooker.
- Place the pork loin in the sauce, fat side up.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours.
- Check the internal temperature starting at 4 hours on LOW. Pork is done at 145°F.
- Move the pork to a cutting board and rest 10 minutes under foil.
- Pour the juices into a saucepan and bring to a simmer.
- Whisk the cornstarch with the cold water, stir it in and simmer 2 minutes until glossy.
- Slice the pork and spoon the glaze over.
Notes
- A pork tenderloin cooks faster, so check it at 2 hours on LOW. Add apples and onions to the pot for a fall version. Leftover slices make good sandwiches. Keep 4 days, reheat gently with sauce. Pork loin is lean, so a thermometer saves it from drying.
Why a thermometer matters
Pork loin is lean, which is both its strength and its weakness. It slices neatly and tastes mild, but it dries out fast if overcooked. This brown sugar balsamic version works because the sweet and tangy glaze keeps the outside flavorful, and an instant-read thermometer keeps the inside juicy. Rinse the thermometer probe between checks, and slide it into the center, away from the pan or the sauce. A loin roast also looks great on a platter, and it slices cleanly for a dinner party or a holiday meal.
The slow cooker is gentle, but it can still overshoot. Pork is done at 145°F, followed by a 10-minute rest. Start checking at 4 hours on LOW, because every cooker runs a little different. If it reads 145°F, pull it, even if the timer says there is more time left.
Ingredient notes
Boneless pork loin roast: Buy a 3-pound roast with a thin layer of fat on top. Do not confuse it with pork tenderloin, which is much smaller and cooks in a fraction of the time. Look for a roast of even thickness so it cooks at one rate. Tie it with kitchen twine if it is uneven.
Balsamic vinegar: A mid-priced bottle works fine. Very thin, harsh vinegar makes the glaze sour, and a thick aged one is a waste here. Reduce the leftover juices in a saucepan for five minutes to make a syrupy glaze that tastes like a restaurant sauce.
Light brown sugar: It balances the vinegar and caramelizes into the glaze. Pack it into the measuring cup.
Dijon mustard and soy sauce: Together they add salt and a gentle tang that keeps the sweetness in check.
Garlic and rosemary: Minced garlic and dried rosemary give an herbal base. Crush the rosemary between your fingers to wake it up. Use fresh rosemary if you have it, about 2 sprigs, and pull the stems out before serving.
Tips for the best result
Sear all sides: Two to three minutes per side builds a brown crust and extra flavor. Pat the pork dry first. A cast-iron skillet gives the best crust. Do not move the meat while it sears.
Place it fat side up: The fat melts slowly and bastes the meat. It is the easiest way to protect lean pork. The sauce should come about halfway up the roast, so do not cover the top.
Rest before slicing: The most common mistake is cutting right away. Ten minutes under foil lets the juices settle, so slices stay moist. Slice against the grain, about 1/2 inch thick. Spoon some of the juices over the sliced pork on the platter for extra flavor.
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Balsamic and brown sugar variations
Use maple syrup in place of the brown sugar for a different sweetness. Add a few sliced apples or onions to the sauce for extra flavor. A pinch of red pepper flakes gives a slight kick. Honey works in place of half the sugar. A tablespoon of orange zest in the sauce gives a bright, citrus note.
Do not cook the loin for 8 hours on LOW. That works for pork shoulder but turns a loin into dry, stringy meat. If the sauce thins out, simmer it uncovered for a few extra minutes. It reduces fast once the sugar and vinegar begin to bubble.
What to serve with it
Serve with roasted potatoes, green beans and a simple salad. Spoon the glaze over the slices. Mashed sweet potatoes also pair well with the tangy glaze.
Storing and reheating
Store the pork and glaze for 4 days in the fridge. Reheat slices gently in a skillet with a spoonful of glaze, covered, so they do not dry out. Cold slices make excellent sandwiches. Freeze for up to 3 months in the glaze.
Crockpot Brown Sugar Balsamic Pork Loin at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 8 servings
- Ingredients: 14, led by boneless pork loin roast, kosher salt, black pepper, garlic powder
Tips for Crockpot Brown Sugar Balsamic Pork Loin
A pork tenderloin cooks faster, so check it at 2 hours on LOW. Add apples and onions to the pot for a fall version. Leftover slices make good sandwiches. Keep 4 days, reheat gently with sauce. Pork loin is lean, so a thermometer saves it from drying.
Crockpot Brown Sugar Balsamic Pork Loin FAQ
How long does Crockpot Brown Sugar Balsamic Pork Loin take?
Crockpot Brown Sugar Balsamic Pork Loin takes 5 hours of cooking after 15 minutes of prep.
How many people does Crockpot Brown Sugar Balsamic Pork Loin serve?
This recipe makes 8 servings.
What do I need to make Crockpot Brown Sugar Balsamic Pork Loin?
14 ingredients, led by boneless pork loin roast, kosher salt, black pepper, garlic powder. Amounts are in the recipe card above.
