Slow Cooker Garlic Balsamic Pork Loin Roast
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Slow Cooker Garlic Balsamic Pork Loin Roast

A delicious and tasty Slow-Cooked Garlic Balsamic Pork Loin Roast easy enough to make during midweek and when entertaining a small crowd. It’s a slow cooker pork loin roast recipe that works for pork shoulder and even Beef Roast.

This recipe is perfect for any type of meat roast. The fresh garlic and Noubess BBQ Seasoning add lots of flavors. The marinade is your secret ingredient. Your family will be amazed by your tasty roast recipes dish. Let’s just keep that secret between us. 😉

3 reasons why a crockpot or a slow cooker should be your best friend.

There are several cooking gadgets and cooking tools on the market. Crockpots and Slow Cookers are very popular for easy cooking and are very convenient.

Slow cooking is one of the best ways for the flavor to infuse the meat. Long cooking times help tenderize ingredients. 

Here are 3 reasons why you should start cooking more with your crockpot:

  1. Convenience: remember the saying, “set it and forget it.” That’s exactly what you do. Add your ingredients, seasoning spices, and set cooking times. You have time to make other dishes, time to do more house chores or spend time with your family. 
  2. Cheap to buy and great for budget cooking.
  3. Crockpots and slow cookers come in various sizes to suit the family size

An easy Crock Pot Loin Recipe 

I love using my crockpot, especially on busy days. I prep my dinner in the morning, add it to the crockpot and have plenty of time to complete my to-do list for that day.

This recipe is perfect if you are cooking for a small crowd or if you want leftovers for another day. This scrumptious pork loin roast is ready in just a few hours. All there is left to do is add a side dish such as vegetables or a side of grains or pasta. Several side dishes are easy to make and take less than one hour to prepare.

The best feature for this recipe is that pan-searing is not required. A yummy and stress-free dinner!

Choosing the right marinade for the right meat cut

Although this recipe is for pork loin, the marinade is versatile for a roast recipe. You can use a whole pork shoulder, beef brisket, or sirloin of beef. Your choices are endless, you only have to worry about serving sizes or portion sizes.

The marinade is simple to make and it contains ingredients that are budget friendly. 

Choosing the right pork meat cut

The recipe is for a pork loin and not a pork tenderloin. A pork loin is larger than a pork tenderloin. Do not be intimidated by its size. Other names for pork loin are:

  • Pork loin rib half
  • Center cut pork roast
  • Center cut rib roast

Recipe Ingredients

This is a no-fuss and stress-free recipe. It will always be delicious and flavorful.  Here’s what you’ll need:

Slow Cooker Garlic Balsamic Pork Loin Roast

How to make Crock Pot Pork Loin

Prep: Start cleaning your pork loin.  Use running water or create a vinegar or lemon water bath to rinse out the meat.  Pat dry your pork loin with paper towels. In a small bowl,  combine olive oil, balsamic vinegar, dijon mustard, garlic, paprika, Noubess BBQ  Seasoning, and Noubess Hot and Spicy Mango Sauce.

Seasoning: Using a pastry brush, brush the prepared balsamic mixture all over the pork loin.

Cook: Add the chicken broth then place the pork loin, fat side up, in the slow cooker. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 3 hours if you are in a hurry.

Rest and Serve: Carefully remove the pork loin from the slow cooker and transfer to a serving platter or cutting board. Cover the pork loin with foil and let it rest for 10 to 15 minutes before slicing or serving. 

A few tips and notes

  • If the pork loin is too large or too long for your crockpot, cut it in half.
  • You may find a lot of fat on the meat. Do not remove it all as the meat needs it for moisture and flavor. 
  • Pork is done when it reaches an internal temperature of 145F. Insert an Instant Thermometer into the thickest part of your loin and wait for the result. Another indication that your pork loin is done is when sliced, the meat falls apart. Or when you poke a hole with a knife or fork and the juices run clear.
  • Do not overcook the Pork loin as it will become dry and tough. 
  • Rest the meat for at least 10 minutes before slicing. 
  • No need to pan-sear the meat before adding it to your crockpot.
  • This recipe is perfect for leftovers. Store it in an airtight container and refrigerate for not more than 4 days. Reheat properly before consuming it.
  • Freezing is ideal for more leftovers. It will last up to 3 months in an airtight container. Defrosting is easy! Let it defrost in the fridge and reheat slowly on the stovetop or the oven. (do not the microwave because it will start drying out the meat.)

Serving Ideas

More Pork Recipes

Tools Use in the Recipes

Crockpots and Slow Cookers Baking Brush Set Measuring Cups and Spoons Noubess Condiments and Spices
Slow Cooker Garlic Balsamic Pork Loin Roast

Slow-Cooked Garlic Balsamic Pork Loin Roast

A delicious and tasty Slow-Cooked Garlic Balsamic Pork Loin Roast easy enough to make during midweek and when entertaining a small crowd.
No ratings yet
Prep Time 15 mins
Cook Time 5 hrs
Total Time 5 hrs 15 mins
Course Dinner
Servings 8
Calories 285 kcal

Ingredients
  

Instructions
 

  • Start by cleaning your pork loin. Use running water or create a vinegar or lemon water bath to rinse out the meat. Pat dry your pork loin with paper towels. In a small bowl, combine olive oil, balsamic vinegar, dijon mustard, garlic, paprika, Noubess BBQ Seasoning, and Noubess Hot and Spicy Mango Sauce.
  • Using a pastry brush, brush the prepared balsamic mixture all over the pork loin.
  • Add the chicken broth to the insert of your slow cooker then place the pork loin, fat side up, in the slow cooker and set aside. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 3 hours.
  • Carefully remove the pork loin from the slow cooker and transfer to a serving platter or cutting board. Cover the pork loin with foil and let it rest for 10 to 15 minutes before slicing or serving.

Notes

  • If the pork loin is too large or too long for your crockpot, cut it in half.
  • You may find a lot of fat on the meat. Do not remove it all as the meat needs it for moisture and flavor.
  • Pork is done when it reaches an internal temperature of 145F. Insert an Instant Read Thermometer into the thickest part of your loin and wait for the result. Another indication that your pork loin is done is when sliced, the meat falls apart. Or when you poke a hole with a knife or fork and the juices run clear.
  • Do not overcook the Pork loin as it will become dry and tough.
  • Rest the meat for at least 10 minutes before slicing.
  • No need to pan-sear the meat before adding it to your crockpot.
  • This recipe is perfect for leftovers.
  • Store it in an airtight container and refrigerate for not more than 4 days.
  • Freezing is ideal for more leftovers. This dish will stay good for up to 3 months in an airtight container. Defrosting is easy! Let it defrost in the fridge and reheat slowly on the stovetop or the oven. (not the microwave because it will start drying out the meat.)

Nutrition

Calories: 285kcalCarbohydrates: 2gProtein: 39gFat: 12gSaturated Fat: 3gCholesterol: 107mgSodium: 429mgFiber: 1gSugar: 1g

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword holiday dinner, holidays recipes, Pork Loin, Roast, Sunday Dinner
Tried this recipe?Let us know how it was!
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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