Kitchen notes · a little help before you start
Crock Pot Pork Loin Recipe
A browned, seasoned outside and a tangy balsamic coating make this pork loin inviting to slice into. Garlic and Italian herbs carry through the meat's savory juices, giving each slice plenty of flavor before it reaches the plate.
- Original yield
- Serves 8
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Slow cooker
A few quick notes
1. Dry the pork first
Patting the pork loin dry helps the seasoning cling and makes the sear work better. If the surface is damp, it will steam in the skillet before it has a chance to brown.
2. Give the sear a minute
The skillet step is quick, but it adds real flavor. Let each side get golden before turning, then move the pork to the slow cooker fat side up as directed.
3. Use the thermometer
Pork loin is lean, so don’t judge doneness by time alone. Check the thickest part and pull it when it reaches 145˚F, then let the resting time finish the job.
Get to know the ingredients
Pork loin, not tenderloin
Use boneless pork loin here. Pork tenderloin is a different cut and cooks differently, so swapping it in would change the timing and can throw off the result.
Sweet or smoked paprika
Either paprika works with the rub. Sweet keeps the seasoning mellow, while smoked gives the pork a deeper, smoky note without changing the rest of the recipe.
Smashed garlic blends in easily
The garlic goes into the balsamic mixture before brushing, so smashed cloves are the right form here. They break down with the oil and vinegar instead of sitting on the pork in large pieces.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Crock Pot Pork Loin Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest, then slice
After the pork comes out of the slow cooker, cover it with foil and give it 10 to 15 minutes on the cutting board. Slicing right away lets the juices run out instead of settling back into the meat.
A little more help as you go
Brush the top well
Once the pork is in the slow cooker, brush the balsamic mixture all over the pork loin. That coating is where the garlic, vinegar, oil, and Italian seasoning land before cooking.
Fat side up
Set the pork loin in the slow cooker with the fat side facing up. It’s a small placement detail, but it’s part of how the recipe is built before the balsamic mixture goes on.
A few questions you might have
Can I skip searing the pork?
Sear the pork until golden brown before putting it in the slow cooker. The brief skillet step gives the outside better color.
Do I cook it on LOW or HIGH?
Either works. Cook it on LOW for 4 to 5 hours or on HIGH for 3 hours, then check the internal temperature in the thickest part of the meat.
Why does the balsamic mixture need to be blended?
Blending the remaining olive oil, balsamic vinegar, and smashed garlic makes a thicker mixture you can brush over the pork. The Italian seasoning only needs a quick whirl after that.
Where should I put the thermometer?
Insert the instant-read thermometer into the thickest part of the pork loin. It’s done when the internal temperature reaches 145˚F.
Why rest it before slicing?
Resting the pork under foil for 10 to 15 minutes helps keep the slices juicier. Cut too soon and more of those juices end up on the board.
Any more cooking tips?
Pork Loin. This recipe calls for a pork loin, not a pork tenderloin. There is quite a difference between the two cuts, including cooking time. Seasonings. Use your favorite blend, or use what the recipe suggests. Avoid Overcooking. Pork loin is a very lean cut of meat, and if cooked properly, it is juicy and tender, but when overcooked, it can be dry and tough. Please use an Instant Read Meat Thermometer to check for doneness; pork is cooked through when the internal temperature registers at 145˚F. Let It Rest. Also, let the pork roast rest for about 10 minutes before slicing and serving. This allows the juices to redistribute throughout the pork loin, leading to a moister end result. Storing. Place leftovers in an airtight container and refrigerate them for 3 days, or store them in the freezer for up to 3 months. Pork leftovers can be used on sandwiches, or you can slice the pork into strips and put it in tacos or fajitas!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: diethood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
