Crock Pot Balsamic Pork Loin Roast
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Ingredients (10)
- 3 tablespoons brown sugar, plus 3 tablespoons more (optional)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/8 teaspoon chili powder
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 pounds pork loin
- 1 cup low sodium chicken broth
- 1/2 cup balsamic vinegar
- 4 tablespoons soy sauce
- Calories250
- Fat14.53g
- Saturated fat5.01g
- Trans fat
- Carbs3.91g
- Fiber0.22g
- Sugar2.46g
- Protein23.8g
- Cholesterol71.44mg
- Sodium510.28mg
- Nutritional Analysis per serving (8 servings) Powered by
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
Here’s an almost effortless recipe that yields luscious, melting slices of long-simmer pork with a lovely dark, rich-tasting sauce or—if you have time to reduce it—glaze. All you do is make a quick brown sugar rub for your pieces of pork loin, then add them to the slow cooker along with chicken stock, balsamic vinegar, and a bit of soy sauce. After 8 hours on low, you’re ready to eat. Be sure to select roasts with as much fat as possible, both on the exterior, as a healthy fat cap, and good internal marbling, so it doesn’t dry out from 8 hours of slow cooking.
For more, check out our Slow Cooker Pork Ramen, Spicy Slow Cooker Pulled Pork, and Slow Cooker Pork and Sauerkraut.
Instructions
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1In a large mixing bowl, combine the brown sugar, cumin, garlic powder, and chili powder with a big pinch of salt and several grinds of black pepper. Add the pork and rub it evenly with the sugar and spice mixture.
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2Place the pork in the crock of your slow cooker along with all of the sugar and spice mixture. Pour in the chicken broth, vinegar, and soy sauce.
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3Set your slow cooker on low. Simmer the pork for 8 hours—it’ll end up really soft and tender. At this point you can serve the pork in slices, with a little of the cooking juices spooned over the meat. Or, for a crisp exterior, drain the cooking liquid into a medium saucepan, add the optional 3 additional tablespoons of brown sugar, and reduce by about half, until it forms a dark, shiny glaze. Place the unsliced pork under a hot broiler until it begins to brown, about 4 to 5 minutes. Slice the pork and spoon the glaze on top.
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