This Slow Cooker Honey Balsamic Pork Loin is tender, juicy, and fall-apart delicious! Smothered in a rich honey balsamic sauce, this pork loin is easy for a weeknight dinner yet fancy, elegant, and impressive enough for company.
Hello, my friend!! Are your holiday plans starting to pop in here and there in your brain? I know it may be too soon, but considering how fast time passes, I think it’s better to start planning sooner rather than later.
For that reason, today I am sharing my Slow Cooker Honey Balsamic Pork Loin, which I make every holiday season, and it’s always a BIG hit.
I love cooking pork loin because it is very budget-friendly, which makes it a good choice if you have to cook for a crowd. Plus, it has a rich flavor and meaty texture.
This Slow Cooker Honey Balsamic Pork Loin is tender, juicy, and fall-apart delicious! Smothered in a rich honey balsamic sauce, this pork loin is easy for a weeknight dinner yet fancy, elegant, and impressive enough for company.
Can I substitute Pork Loin and Pork Tenderloin?
Although both cuts of pork are fairly lean cuts, their shapes and sizes are very different, so you will need to adjust the cooking times according to the tenderloins’ size. For this recipe, use 2- 3 tenderloins (4 lb approx. total) and cook low for 4 hours or until an instant-read thermometer register 145°F.
Please keep in mind that pork loin is larger and more marbled with fat than a lean tenderloin, which makes it richer in flavor and meatier texture.
How To Cook Pork Loin
- Roast it in the oven: Rub with seasoning and cook for 45 – 80 minutes, depending on the size is the roast, or until an instant-read thermometer register 145°F. Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
- Grill: Rub with seasoning and cook until an instant-read thermometer registers 145°F. Transfer meat to a cutting board, cover loosely with foil, and let rest for at least 10 minutes before slicing.
- Slow Cooker: Rub with seasoning, sear pork loin all around over medium-high heat until nice golden-brown crust forms and cook on LOW for 5 hours approx., or until an instant-read thermometer register 145°F. Transfer meat to a cutting board, cover loosely with foil, and let rest for at least 10 minutes before slicing.
- Pressure Cooker: Rub with seasoning, sear pork loin all around over medium-high heat until nice golden-brown crust forms, and cook on High Pressure for 5 minutes approx., or until an instant-read thermometer register 145°F. Let the pressure naturally release for 10 minutes. Transfer meat to a cutting board, cover loosely with foil, and let rest for at least 10 minutes before slicing.
Looking for more Slow Cooker recipes?
- Slow Cooker Beef Bone Broth
- Slow Cooker Oxtail Stew
- Slow Cooker Honey Garlic Pork Chops
- Slow Cooker Bacon and Ham Breakfast Potatoes
- Slow Cooker Creamy Corn Soup
- Slow Cooker Spicy Pork Carnitas
- more recipes
Slow Cooker Honey Balsamic Pork Loin
Ingredients
- 4-5 lb Pork Loin
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 teaspoons paprika
- 2 tablespoons vegetable oil
- ½ cup honey
- 1/3 cup Balsamic vinegar
- ½ cup brown sugar
- ½ cup vegetable broth
- 2 tablespoons Dijon mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Trim visible or loose pieces of fat.
- Rub the pork loin generously with the salt, black pepper and paprika.
- Heat oil in a large skillet over medium heat until shimmering. Add pork and sear all around until a nice golden-brown crust forms. Once all 4 sides have browned, transfer the pork loin to the slow cooker.
- Mix in a mixing bowl honey, balsamic vinegar, brown sugar, vegetable broth, Dijon mustard, garlic powder, and onion powder. Add sauce over the pork loin.
- Cook on LOW for 5 hours, or until an instant-read thermometer register 145°F. The key to juicy pork is not overcooking it. Note: for “fall apart tender” cook up to 8 hours on low.
- When the cooking time is over, remove pork onto a large platter, cover loosely with foil, and let it rest for 10 -15 minutes before slicing.
Thicken Sauce:
- Strain the cooking juices through a fine sieve to catch any solids.
- Mix cornstarch and water in a small bowl.
- Pour all juices into a medium saucepan. Add cornflour-water mixture; mix. Simmer on medium heat for 5 minutes or until it reduces down and thickens.
- Serve sliced pork loin with the sauce.
- Slow Cooker Beef Bone Broth
- Slow Cooker Oxtail Stew
- Slow Cooker Honey Garlic Pork Chops
- Slow Cooker Bacon and Ham Breakfast Potatoes
- Slow Cooker Creamy Corn Soup
- Slow Cooker Spicy Pork Carnitas
- more recipes
