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.
Oriana’s Thoughts On The Recipe
For that reason, today I am sharing my Slow Cooker Honey Balsamic Pork Loin, which I always make dinner a BIG hit with.
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.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Pork Loin – The star of the dish! Pork loin is a lean, tender cut that benefits from slow cooking, making it juicy and flavorful. Avoid using pork tenderloin, as it’s much smaller and can dry out in a slow cooker.
- Salt – Enhances the natural flavors of the pork and balances the sweetness of the honey and brown sugar.
- Black Pepper – Adds a touch of warmth and mild heat to the seasoning blend.
- Paprika – Provides a subtle smoky-sweet flavor and a beautiful color to the pork. You can use smoked, sweet, or regular paprika, depending on your preference.
- Vegetable Oil – Used for searing the pork before slow cooking, which helps develop a rich, caramelized crust and locks in moisture. You can swap it for olive oil if preferred.
- Honey – Adds natural sweetness and a sticky glaze that complements the tanginess of the balsamic vinegar. Maple syrup can be used as a substitute if needed.
- Balsamic Vinegar – The key ingredient for depth of flavor! It adds a tangy, slightly sweet, rich taste that balances the honey and brown sugar.
- Brown Sugar – Helps enhance the caramelization and deepens the sweetness of the sauce. Light or dark brown sugar works, though dark brown sugar adds more molasses flavor.
- Vegetable Broth – Keeps the pork moist while slow cooking and adds an extra layer of savory flavor. Chicken broth or beef broth can be used as alternatives.
- Dijon Mustard – Provides a hint of tang and slight sharpness that balances the sweetness and adds complexity to the sauce. Regular yellow mustard can be used, but Dijon gives the best flavor.
- Garlic Powder – Infuses the dish with a rich, mellow garlic flavor without the risk of burning fresh garlic in the slow cooker.
- Onion Powder – Adds a subtle, savory depth to the overall flavor profile. It blends seamlessly into the sauce without chunks of fresh onion.
- Cornstarch – Used to thicken the sauce at the end, creating a silky glaze that coats the pork perfectly.
- Water – Combined with cornstarch to make a slurry, ensuring a lump-free, smooth thickening of the sauce.
Food Allergy Swaps
- Gluten-Free: Ensure the balsamic vinegar, Dijon mustard, and vegetable broth are gluten-free.
- Soy-Free: Use a soy-free vegetable broth and avoid vegetable oil blends that contain soybean oil.
Potential Challenges & Fixes
❌ Pork turned out dry
👉 Solution: This can happen if overcooked. Stick to low and slow cooking and check the internal temperature to ensure it doesn’t go past 160°F.
❌ Pork has a strong vinegar taste
👉 Solution: Balsamic vinegar can be intense. If the flavor is too tangy, add a little more honey or brown sugar to balance it out.
Process Overview: How To Make Pork Loin in The Slow Cooker Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Prepare and Season The Pork Loin
Trim visible or loose pieces of fat. Rub the pork loin generously with the salt, black pepper and paprika.
- Sear
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 four sides have browned, transfer the pork loin to the slow cooker.
- Slow Cook
Mix in a bowl of 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 registers 145°F. The key to juicy pork is not overcooking it. Note: For the “fall apart tender,” cook for up to 8 hours on low. When the cooking time is over, remove the pork onto a large platter, cover it loosely with foil, and let it rest for 10 -15 minutes before slicing.
- Thicken The 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
Serve sliced pork loin with the sauce.
Recipe Tips
✅ Sear for Maximum Flavor
Before placing the pork loin in the slow cooker, sear it in a hot pan with a little oil until golden brown on all sides. This helps develop a rich, caramelized crust and locks in juices.
✅ Don’t Overcook the Pork
Pork loin is lean, so it can dry out if overcooked. Cook on LOW for 6-7 hours or until the internal temperature reaches 145°F (63°C). Avoid cooking on HIGH, as the meat might become tough.
✅ Use a Meat Thermometer
To prevent overcooking, use a digital meat thermometer. The pork is ready when it reaches 145°F, but for extra tenderness, you can go up to 160°F and let it rest before slicing.
✅ Rest Before Slicing
Let the pork loin rest for 5-10 minutes before slicing. This helps the juices redistribute, keeping the meat juicy instead of drying out.
✅ Shred or Slice? Both Work!
- If you want tender slices, let the pork rest and cut against the grain.
- If you prefer shredded pork, cook it a little longer (closer to 7 hours) and use two forks to pull it apart before tossing it in the sauce.
Serving Ideas
- Serve with mashed potatoes, roasted veggies, or rice to soak up the delicious sauce.
- Make it into a sandwich or wrap with slaw for an easy meal.
- Pair with a side salad for a lighter option.
Storing and Freezing Instructions
Store: Leftovers will keep well in the fridge for 4 days. You can also freeze for 3 months. Reheat gently with a little extra broth or sauce to prevent drying out.
Frequently Asked Questions
Although both cuts of pork are relatively lean, 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 registers 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.
Yes! Sear the pork using the “Sauté” function. Add the sauce ingredients and pressure cook on HIGH for 30 minutes, then do a 10-minute natural release. Thicken the sauce with the cornstarch slurry using the “Sauté” function.
Use a meat thermometer to check the internal temperature. The pork is safe to eat at 145°F (63°C), but for extra tenderness, you can cook it up to 160°F (71°C) and let it rest before slicing.
You can, but I don’t recommend it! Cooking on LOW for 6-7 hours gives the best texture. If you must use HIGH, cook for 3-4 hours, but be sure to check the temperature early to avoid drying out the pork.
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Recipe Card
Slow Cooker Honey Balsamic Pork Loin
Equipment
Ingredients
- 4-5 lb (1. 8 – 2 kg) Pork Loin
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 teaspoons paprika
- 2 tablespoons (30 ml) vegetable oil
- ½ cup (170 g0 honey
- 1/3 cup (80 ml) Balsamic vinegar
- ½ cup (100 g) brown sugar
- ½ cup (120 ml) vegetable broth
- 2 tablespoons Dijon mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon cornstarch
- 1 tablespoon water
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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 bowl of 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 registers 145°F. The key to juicy pork is not overcooking it. Note: For the "fall apart tender," cook for up to 8 hours on low.
- When the cooking time is over, remove the pork onto a large platter, cover it 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.
- Gluten-Free: Ensure the balsamic vinegar, Dijon mustard, and vegetable broth are gluten-free.
- Soy-Free: Use a soy-free vegetable broth and avoid vegetable oil blends that contain soybean oil.
👉 Solution: This can happen if overcooked. Stick to low and slow cooking and check the internal temperature to ensure it doesn’t go past 160°F. ❌ Pork has a strong vinegar taste
👉 Solution: Balsamic vinegar can be intense. If the flavor is too tangy, add a little more honey or brown sugar to balance it out. Recipe Tips:
- Sear for Maximum Flavor: Before placing the pork loin in the slow cooker, sear it in a hot pan with a little oil until golden brown on all sides. This helps develop a rich, caramelized crust and locks in juices.
- Don’t Overcook the Pork: Pork loin is lean, so it can dry out if overcooked. Cook on LOW for 6-7 hours or until the internal temperature reaches 145°F (63°C). Avoid cooking on HIGH, as the meat might become tough.
- Use a Meat Thermometer: To prevent overcooking, use a digital meat thermometer. The pork is ready when it reaches 145°F, but for extra tenderness, you can go up to 160°F and let it rest before slicing.
- Rest Before Slicing: Let the pork loin rest for 5-10 minutes before slicing. This helps the juices redistribute, keeping the meat juicy instead of drying out.
- Shred or Slice? Both Work! If you want tender slices, let the pork rest and cut against the grain. If you prefer shredded pork, cook it a little longer (closer to 7 hours) and use two forks to pull it apart before tossing it in the sauce.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was initially shared in October 2018. In January 2025, the photos and content were refreshed, but the recipe itself remains unchanged.
Hola Oriana, me encanto tu receta y me gustaria intentarla.
Solo una consulta, comentas que si lo quieres suavecito se cocine a fuego lento por 5 min (slow cooker) pero si quieres que se deshaga deberian ser 8 horas. La foto que publicas, cual de los dos cocinaste?
gracias!
Hola Karen! Muchas gracias por tu interes in my receta. Si lo quieres como en la foto debes cocinarlo por 8 horas, de esta forma se deshará. Por favor dejame saber si te gusto la receta. ?