Listen, I get it. Some nights you just want dinner to handle itself, right? That’s exactly what we’ve got here with this pork loin crockpot recipe. It’s one of those meals where you can basically set everything up in the morning, go about your day, and come home to a house that smells like you’ve been slaving away in the kitchen all afternoon. Except you haven’t. Your crockpot did all the heavy lifting while you were out living your life. What I love most about this easy pork loin recipe is how tender the meat gets. We’re talking fork-tender, melt-in-your-mouth kind of situation. The garlic balsamic glaze brings this tangy, savory punch that’s way more interesting than your typical sweet pork recipes. No brown sugar or honey here, just bold flavors that make you want seconds. And can we talk about leftovers? They’re actually good. Toss some sliced pork on a sandwich, throw it in a salad, or just heat it up with whatever veggies you’ve got. This slow cooker pork loin has become one of my go-to crock pot pork recipes because it works for busy weeknights and still feels special enough for Sunday dinner. Plus, there’s something satisfying about knowing you made a really tasty meal without breaking a sweat.
Table of Contents
- 1) Key Takeaways
- 2) Easy Porkloin Crockpot Recipes
- 3) Ingredients for Porkloin Crockpot Recipes
- 4) How to Make Porkloin Crockpot Recipes
- 5) Tips for Making Porkloin Crockpot Recipes
- 6) Making Porkloin Crockpot Recipes Ahead of Time
- 7) Storing Leftover Porkloin Crockpot Recipes
- 8) Try these Main Course next!
- 9) Porkloin Crockpot Recipes
- 10) Nutrition
1) Key Takeaways
- What makes porkloin crockpot recipes so tender and juicy?
- Can you overcook pork loin in a slow cooker?
- Do I need to sear the pork before putting it in the crockpot?
- What temperature should pork loin reach for safe eating?
- How long does pork loin take in a crockpot on low versus high?
2) Easy Porkloin Crockpot Recipes
You know what I love about porkloin crockpot recipes? They’re ridiculously forgiving. I mean, we’ve all had those days where you’re running around like crazy, and the last thing you want to think about is what’s for dinner. That’s where this easy pork loin recipe comes in. You basically prep everything in the morning, toss it in your slow cooker, and forget about it until dinnertime. No babysitting required.
The best part about this pork loin crockpot approach is how the meat turns out every single time. We’re talking about that fall-apart tender texture that makes you look like you’ve been cooking all day. The garlic balsamic glaze seeps into every bite, giving you this amazing savory flavor that’s way more interesting than those sweet glazes everyone else is making. I’m not knocking sweet pork recipes, but sometimes you just want something with a little more depth, you know?
What really sets these crockpot recipes apart is how versatile they are. Whether you’re cooking for a regular Tuesday night or trying to impress some friends on the weekend, this slow cooker pork loin fits the bill. And can we talk about leftovers for a second? Most pork dishes get weird the next day, but not this one. The pork stays moist and flavorful, perfect for sandwiches, salads, or just heating up with whatever sides you’ve got lying around. I’ve been making variations of this pork loin recipe for years now, and it never gets old.
The whole process is pretty straightforward too. If you can measure spices and operate a slow cooker, you’re golden. There’s something really satisfying about coming home to a house that smells incredible, knowing dinner’s already done. No frantic last-minute cooking, no takeout guilt, just a solid meal that everyone actually wants to eat. That’s the magic of good crock pot pork recipes right there.
3) Ingredients for Porkloin Crockpot Recipes
Boneless Pork Loin
This is your star player, so get a good one. You’re looking for about 3 pounds of boneless pork loin, not tenderloin. I know they sound similar, but trust me, they’re different animals. Pork loin is wider, flatter, and has that nice fat cap on top that keeps everything juicy during the long cooking process. When you’re at the store, make sure it’s not pre-seasoned because we’re bringing our own flavor party. The fat cap is your friend here. It melts down and bastes the meat as it cooks, keeping everything moist and tender.
Salt, Paprika, Onion Powder, and Black Pepper
These are your basic seasonings that build the flavor foundation. I use about a teaspoon each of salt and paprika. You can go with sweet or smoked paprika depending on what you’re feeling. Smoked adds this really nice depth that I’m obsessed with lately. Half a teaspoon of onion powder and a quarter teaspoon of black pepper round things out. Mix these together before you rub them all over the pork. It might seem like a lot of seasoning, but pork loin is a big piece of meat and needs that flavor boost.
Chicken Broth
You only need about a third of a cup, but it makes a difference. The broth creates steam in the slow cooker, which keeps the environment moist and helps the pork cook evenly. Some people skip this and wonder why their pork turns out dry. Don’t be those people. The broth also mixes with the drippings to create this amazing liquid at the bottom that you can spoon over the sliced pork when serving. I’ve tried using water instead, and it’s just not the same.
Olive Oil
You’ll need 4 tablespoons total, divided up for different steps. One tablespoon goes toward searing the pork if you decide to do that step. I know some recipes say searing is optional, but I really think it’s worth the extra few minutes. It creates this beautiful golden crust that adds so much flavor. The rest of the olive oil goes into the balsamic glaze, helping it blend smoothly and giving it a nice consistency. Don’t cheap out with low-quality oil here. Use something you’d actually want to taste.
Balsamic Vinegar
Three tablespoons of this tangy goodness is what makes this recipe special. Balsamic brings this sweet and sour complexity that cuts through the richness of the pork. When you blend it with the garlic and olive oil, it thickens up into this gorgeous glaze that coats the meat beautifully. I’ve experimented with other vinegars before, like apple cider or red wine vinegar, and they work in a pinch. But balsamic just hits different. It’s got that depth and sweetness that the other vinegars don’t quite match.
Fresh Garlic Cloves
Five whole cloves, smashed. This is where the magic happens. Fresh garlic is so much better than the jarred stuff for this recipe. When you smash the cloves and blend them into the glaze, they break down and distribute that garlicky goodness throughout. I always buy the pre-peeled cloves from the store to save time. You can adjust the amount based on how much you love garlic. I’ve gone up to seven cloves before and nobody complained. If anything, they asked what made the pork taste so good.
Italian Seasoning
Half a tablespoon of Italian seasoning ties everything together. It’s got that mix of herbs like basil, oregano, and thyme that just works with pork. You could use fresh herbs if you’re feeling fancy, but honestly, the dried Italian seasoning from your spice cabinet works perfectly fine. I add this to the balsamic mixture right at the end, just pulsing it a few times in the blender to incorporate it without losing all those little herb flecks. They look pretty and taste great.
4) How to Make Porkloin Crockpot Recipes
Step 1. Prep the Pork
Start by patting your pork loin dry with paper towels. This seems like a small thing, but it really matters. Wet meat won’t hold the seasonings as well, and if you’re planning to sear it, you need that surface dry to get a good crust. Once it’s dry, grab your spice mixture and sprinkle it all over the pork. Don’t be shy about it. Get every side covered. I like to really press the spices into the meat with my hands so they stick.
Step 2. Sear the Meat
Heat up a tablespoon of olive oil in your largest skillet over medium heat. Once it’s hot, add the pork and let it sear for a couple minutes on each side. You’re looking for that golden brown color that means flavor is happening. This step is technically optional, but I really think it makes a difference. Those caramelized bits add so much depth to the final dish. Just don’t walk away from the stove during this part. Burnt pork is not what we’re going for.
Step 3. Make the Balsamic Glaze
Toss your remaining olive oil, balsamic vinegar, and smashed garlic cloves into a blender or food processor. Blend it up until everything’s combined and the mixture looks slightly thickened. The garlic will break down into tiny pieces that distribute evenly throughout the glaze. Then add your Italian seasoning and pulse it just a few times. You don’t want to blend it so much that you lose those little herb specks. They add visual appeal and bursts of flavor.
Step 4. Set Up the Slow Cooker
Pour the chicken broth into the bottom of your slow cooker. This creates that moist cooking environment we talked about earlier. Place your pork loin in there with the fat side facing up. That fat cap will melt down over the meat as it cooks, keeping everything juicy. Now take a pastry brush and brush that balsamic glaze all over the top of the pork. Get a nice thick coating on there. Any extra glaze can just hang out in the slow cooker with the broth.
Step 5. Cook Low and Slow
Put the lid on your slow cooker and set it to LOW for 4 to 5 hours, or HIGH for about 3 hours if you’re in more of a hurry. I usually go with the low setting because I like to start it in the morning and forget about it until dinner. The long, slow cooking time is what gives you that melt-in-your-mouth texture. Your house is going to smell incredible during this time. Fair warning, it might make you really hungry way before dinner’s actually ready.
Step 6. Check for Doneness
When your timer goes off, grab an instant-read thermometer and stick it into the thickest part of the pork. You’re looking for 145 degrees Fahrenheit. That’s the safe temperature for pork that still keeps it juicy. If it’s not there yet, give it another 30 minutes and check again. Pork loin is pretty lean, so you don’t want to overcook it or it’ll get dry and tough. The thermometer is your best friend here. Don’t just guess based on cooking time alone.
Step 7. Let It Rest
Take the pork out of the slow cooker and put it on a cutting board. Cover it loosely with aluminum foil and let it rest for 10 to 15 minutes. I know you’re hungry and want to slice into it right away, but this step is super important. During the rest time, all those juices redistribute throughout the meat. If you cut into it immediately, all that good juice runs out onto the cutting board instead of staying in the meat where it belongs.
Step 8. Slice and Serve
After the rest period, slice your pork into nice thick pieces. The meat should be so tender it almost falls apart as you cut it. Arrange the slices on a serving platter and spoon some of that amazing liquid from the bottom of the slow cooker over the top. That liquid is gold. It’s got all the flavors from the glaze and the pork drippings mixed together. Serve it up with whatever sides you like and get ready for compliments.
5) Tips for Making Porkloin Crockpot Recipes
Get yourself a meat thermometer if you don’t have one already. I know I mentioned this earlier, but it bears repeating. Pork loin is one of those cuts that can go from perfect to overdone really quickly. A thermometer takes all the guesswork out of it. You stick it in, wait for the reading, and know exactly when your pork is done. I wasted too many pork loins in my early cooking days by just guessing. Don’t make the same mistake I did.
Pay attention to the size of your pork loin. The 4 to 5 hour cooking time is based on a 3-pound piece of meat. If your pork is smaller, it’ll cook faster. Bigger, it’ll take longer. A good rule of thumb is to start checking the temperature at the minimum time listed. You can always cook it longer if needed, but you can’t undo overcooked meat. I learned this the hard way when I threw a 4-pound pork loin in for the same time and wondered why it wasn’t done.
Don’t skip the resting period after cooking. I see people make this mistake all the time. They’re so eager to eat that they slice into the meat right away, and then wonder why it’s not as juicy as they expected. Those 10 to 15 minutes of rest time really do make a difference. I usually use that time to finish up my side dishes or set the table. By the time everything’s ready, the pork is perfect for slicing.
Consider searing the pork even though it’s optional. Yes, it adds an extra step and dirties another pan. But that caramelized crust you get from searing adds so much flavor to the final dish. Think of it as insurance for deliciousness. If you’re really pressed for time or just can’t be bothered, you can skip it. The pork will still turn out tender and tasty. But if you’ve got five extra minutes, I say go for it.
Keep an eye on your slow cooker’s hot spots. Every slow cooker is a little different. Some run hotter than others, and some have areas that cook faster. After you’ve made this recipe once, you’ll have a better sense of how your particular slow cooker behaves. Mine runs a little hot, so I usually check the temperature on the earlier end of the cooking time. Get to know your equipment and adjust accordingly.
6) Making Porkloin Crockpot Recipes Ahead of Time
Meal prep is where this recipe really shines. You can season the pork the night before and keep it in the fridge. Just wrap it up in plastic wrap or put it in a covered container. Same goes for the balsamic glaze. Make it ahead and store it in a jar or small container. Then in the morning, all you have to do is sear the pork if you’re doing that step, toss everything in the slow cooker, and you’re done. Takes maybe 10 minutes of actual work.
I do this all the time when I know I’ve got a busy day ahead. There’s something really comforting about waking up and knowing dinner’s basically already handled. You can even prep multiple pork loins at once if you’re feeling ambitious. Season them all, make a big batch of glaze, and store everything separately. Then you’ve got easy dinners ready to go for multiple days. Just grab one from the fridge, pop it in the slow cooker, and you’re good.
The glaze keeps well in the fridge for about a week, maybe a bit longer. The garlic will get stronger over time, which I actually like. If you’re not a huge garlic fan, you might want to use it within a few days. The seasoned pork should be cooked within 24 hours of seasoning it. You don’t want raw meat sitting around too long, even in the fridge. If you need to prep further in advance, just season it and freeze it. Thaw it in the fridge overnight before cooking.
Some people ask if you can prep everything and then freeze the whole thing together. I’ve tried it, and it works okay, but not great. The texture of the pork changes a bit when it’s been frozen raw with wet ingredients on it. If you’re going to freeze it, I’d recommend freezing the seasoned pork separately from the glaze. Then thaw both in the fridge and combine them when you’re ready to cook. It’s a little more work but gives you better results.
7) Storing Leftover Porkloin Crockpot Recipes
Leftovers are one of the best things about making a big pork loin. Let the meat cool down to room temperature, then slice up whatever you didn’t eat and store it in an airtight container. It’ll keep in the fridge for about 3 days, maybe 4 if your fridge is really cold. I like to store some of that cooking liquid with the meat to keep it moist. Just spoon a little bit into the container with the sliced pork. When you reheat it, that liquid will help keep everything from drying out.
For reheating, you’ve got options. The microwave works fine if you’re in a hurry. Just put the pork in a microwave-safe dish, add a splash of water or broth, cover it loosely, and heat it in 30-second bursts until it’s hot. The oven is better if you’ve got time. Wrap the pork in foil with a little liquid, and warm it at 350 degrees for about 15 to 20 minutes. The foil keeps the moisture in, so you don’t end up with dried-out pork.
Freezing leftovers works great too. I do this all the time when I’ve got more pork than we can eat in a few days. Slice it up, divide it into meal-sized portions, and put each portion in a freezer bag. Squeeze out as much air as you can before sealing. Label the bags with the date so you remember how long they’ve been in there. The pork will keep frozen for up to 3 months. Any longer than that and it starts to get freezer burn and weird textures.
When you’re ready to use frozen pork, thaw it in the fridge overnight. Don’t try to rush it by leaving it on the counter or using hot water. That’s asking for food safety issues. Once it’s thawed, reheat it using one of the methods I mentioned above. The texture holds up surprisingly well after freezing. I’ve used thawed leftover pork in sandwiches, stir-fries, and even chopped it up for fried rice. Gets a second life and tastes just as good.
8) Try these Main Course next!
9) Porkloin Crockpot Recipes
Easy Porkloin Crockpot Recipes with Garlic Balsamic Glaze
Ingredients
- 3 pound boneless pork loin
- 1 teaspoon salt
- 1 teaspoon paprika (sweet or smoked, your call)
- 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 the pork dry with some paper towels. This helps the seasonings stick better.
- Mix together the salt, paprika, onion powder, and black pepper in a small bowl. Sprinkle this seasoning mix all over your pork loin, making sure you get every side.
- Heat up 1 tablespoon of olive oil in a large skillet over medium heat. Add your pork and let it sear for a couple minutes on each side until it gets that nice golden-brown color. This step’s not mandatory, but it does add some extra flavor.
- Grab your blender or food processor and toss in the remaining olive oil, balsamic vinegar, and garlic. Blend it up until everything’s combined and slightly thickened. Add the Italian seasoning and pulse it just a few times to mix it in.
- Pour the chicken broth into your slow cooker. Place the pork loin in there with the fat side facing up. Use a pastry brush (or just a spoon, honestly) to brush that balsamic mixture all over the top of the pork.
- Put the lid on your slow cooker and set it to LOW for 4 to 5 hours, or HIGH for about 3 hours if you’re in more of a hurry.
- Check if it’s done by sticking an instant-read thermometer into the thickest part. You’re looking for 145°F.
- Take the pork out and put it on a cutting board. Cover it loosely with foil and let it rest for 10 to 15 minutes before slicing. Trust me on this one, it makes a difference.
- Slice it up and serve!
10) Nutrition
Serving Size: 1/8 of the pork loin, Calories: 298, Sugar: 1 g, Sodium: 379 mg, Fat: 14 g, Saturated Fat: 3 g, Carbohydrates: 2 g, Fiber: 1 g, Protein: 39 g, Cholesterol: 107 mg
Leave a Comment