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Slow Cooker Honey Balsamic Pork Loin | Mommy's Home Cooking

Slow Cooker Honey Balsamic Pork Loin

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 weeknight dinner yet fancy, elegant and impressive enough for company. 
Course Main Course
Cuisine American
Keyword balsamic, honey, loin, pork, slow cooker
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8 servings


  • 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


  • 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.


Pressure Cooker: Follow the same steps and cook on High Pressure for 75 minutes.
Store: Leftovers will keep well in the fridge for 3 days. You can also freeze for 3 months.
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 (4 lb approx.) tenderloins 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.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.