Impress your guests at your next dinner party with this flavorful Balsamic Glazed Slow Cooker Pork Loin that requires almost no effort.I really dislike this time of the year. I’d probably like it more if I lived where it was a perfect 70 degrees… but it’s 6 degrees outside and all I want to do is cuddle on the couch watching unhealthy amounts of Netflix. Since I’m lazy, I need lazy lady cooking that still tastes awesome. This Balsamic Glazed Slow Cooker Pork Loin is just that!
Guys!!! I was really good about setting some New Years resolutions and signed up to do a half marathon in April. I had the intent to start running the next day… but it was 9 degrees! How am I going to be prepared for it when I can’t even step out the door?!?! And now I’ve got a terrible cold. Winter is the worst!
Anyway, what is good is this Balsamic Glazed Slow Cooker Pork Loin. All you have to do is sprinkle some seasons over the pork and toss it in your Crock-Pot. Cook it low and slow so it’s all tender and juicy. Just before it’s done you make that gorgeous sweet balsamic glaze. My 3 year old thought it was chocolate and I could barely keep her away from it while photographing it. She soon discovered it wasn’t chocolate but I dare say she liked it almost as much.So what do you serve it with? Serve it with a side salad or steamed veggies, and some potatoes. These Garlic Roasted Red Potatoes and Twice Baked Potatoes are some of my favorites!
Balsamic Glazed Slow Cooker Pork Loin
- 1 (2 pound) boneless pork loin
- 1 teaspoon ground sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (or 1 minced garlic clove)
- ½ cup water
- ½ cup light brown sugar
- ½ cup water
- ¼ cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- Mix sage, salt, pepper, and garlic together in a small bowl and rub over the loin. Place in the bottom of the slow cooker along with ½ cup water. Cook on low for 6 hours. Remove from slow cooker and shred.
- Just before the pork is done, place the sauce ingredients in a small pan. Cook over medium heat for 4 minutes or until the sauce thickens, stirring occasionally. Remove from heat and drizzle over shredded pork. Serve.
Recipe Source: adapted slightly from melskitchencafe
I first shared this recipe on Penney Lane where I was a contributor.