• 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.