More tender than even a pork chop, pork loin is a tasty, juicy cut of pork that will make the perfect main dish for your next dinner party. Our recipe for Balsamic Vinegar Garlic Pork Loin cooks in the slow cooker all day and comes out moist and absolutely delicious.
With a rich tangy sweetness, balsamic vinegar is typically used for flavoring in meat marinades, salad dressings, or sauces. This condiment has been made for over a thousand years. Traditionally, balsamic vinegar was made from freshly squeezed grape juice. Artisan balsamic vinegar is aged for 12 years before it is sold.
Over the years, the flavor of the grapes, as well as the flavor of the wooden barrels in which it is aged affect the taste of the vinegar. This labor and time-intensive vinegar are so special, expensive, and flavorful that it is never used for cooking. Typically, it is used a little at a time, by being drizzled over fruit or vegetables because heating the balsamic vinegar would destroy the subtle flavors that the artisan worked so hard to create.
Slow Cooker Balsamic Vinegar Garlic Pork Loin Recipe
- Cutting Board
- Small bowl
- Large skillet
- Small Jar with Lid
- Mixing bowl
- Wire whisk
- Slow Cooker
- Pastry Brush
- Meat thermometer
- Meat Platter
- 3 pound Pork Loin
- 1 teaspoon Salt
- ¾ teaspoon Paprika
- ½ teaspoon Onion Powder
- ¼ teaspoon Fresh Ground Pepper
- ⅓ cup Chicken Broth
- 4 tbsp Olive Oil
- 3 tbsp Balsalmic Vinegar
- 2½ teaspoons Minced Garlic
- ½ tbsp Italian Seasoning
- Remove the pork from the wrapper and pat it dry with a paper towel. Set it on a plate or a cutting board.
- Into a small bowl, measure out the salt, paprika, onion powder, and black pepper. Stir these to combine them.
- Use this as a rub and, taking small handfuls of this mixture, rub it all over the meat, covering the entire surface of the meat with the spices. Set the pork loin aside while you prepare the pan for browning the meat.
- In a large skillet, over medium heat, heat one tablespoon of the oil until it sizzles when you flick a few drops of water into the pan. Tilt the pan to coat the entire surface of the frying pan.
- Add the pork and sear it all over, turning it after about 3 to 5 minutes. You should turn it when the bottom has a nice, lightly browned, crusty appearance.
- In a small jar with a lid, add the remaining 3 tablespoons of olive oil, the balsamic vinegar, and the garlic. Cap the jar and shake it well to combine the mixture. Alternatively, if you want to simply put these ingredients into a mixing bowl and whisk them together, that will work as well. Add the Italian seasoning and shake the jar again. The mixture should be slightly thickened and fully blended.
- Add the chicken broth to your slow cooker. Put the pork loin in the slow cooker. If one side of the pork loin has lots of fat on it, try to put that side facing up in the slow cooker. The fat will melt into the meat and baste the meat as it cooks. Use a pastry brush to brush the vinegar and oil mixture over the meat. Pour any leftover marinade into the bottom of the slow cooker.
- Put the lid on the slow cooker and cook the meat on low for between 4 and 5 hours; alternatively, you can cook it on high for 3 hours. Poke an instant read meat thermometer into the meat and test it to make sure it is fully cooked. For pork, the meat should register at least 145 degrees to be safely cooked.
- Take the pork from the slow cooker and put it on a meat platter. Use the slow cooker lid or a piece of aluminum foil to cover the meat and allow it to rest a few minutes.
- Letting the meat rest after cooking and before slicing helps to keep juices in the meat and prevents it from being dry. After 15 minutes, slice the meat into pieces and serve.