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Crock Pot Balsamic Pork Loin Roast

Crock Pot Balsamic Pork Loin Roast
Pork Slow Cooking Slow Cookers Balsamic Vinegar Pork Loin Brown Sugar Dinner Food and Dating Main Dish Easy
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Pork Slow Cooking Slow Cookers Balsamic Vinegar Pork Loin Brown Sugar Dinner Food and Dating Main Dish Easy
Easy
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1 Rating 

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
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Nutritional Information
  • 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

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Here’s an almost effortless recipe that yields luscious, melting slices of long-simmered pork loin 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. Also, be aware that pork tenderloin is a different cut with different cooking times and temperatures.

For more, check out our Slow Cooker Pork Ramen, Spicy Slow Cooker Pulled Pork, and Slow Cooker Pork and Sauerkraut.

by Coreen Carroll

Tips for Pork and Pork Loin

Tip
How to Freeze Pork
Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
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1 of 4
Next: How to Thaw Pork
Tip
How to Thaw Pork
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

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.
Read More
2 of 4
Next: How to Store Pork
Tip
How to Store Pork
Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
Read More
3 of 4
Next: How to Thaw Pork Loin
Tip
How to Thaw Pork Loin
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. It is safe to cook frozen or partially-frozen pork loins, but its cooking time may take 50 percent longer (depending on the thickness of the cut). Since pork loins are very lean and can dry out easily, you don’t want to overcook them upon defrosting.
Read More
4 of 4
Next: How to Freeze Pork

Instructions

  1. 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.
  2. 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.
  3. 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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