Sweet Balsamic Glazed Pork Loin

I’ve had this glorious pork loin recipe bookmarked via Pinterest for a long while. It’s all over the Pinterest realm. Pinned and pinned and pinned again. Could something that has been pinned at least a hundred million times live up to the hype?

Um, yes. This pork loin certainly did just that.

Not only is it one of the simplest recipes in the universe to prepare (hello, slow cooker, how do I love thee?), but the juicy, succulent pork is elevated beyond words when drizzled with the thick and sweet balsamic glaze.

What To ServeReally. This just might be one of my favorite pork recipes of all time. Served with simple baked brown rice and a steamed vegetable, this meal had success and love and repin-immediately all over it.

Sweet Balsamic Glazed Pork Loin

One Year Ago: The Best {Magical} Frosting
Two Years Ago: Oatmeal Pancake Mix
Three Years Ago: Chicken Tikka Masala

Sweet Balsamic Glazed Pork Loin {Slow Cooker}

Yield: Serves 6-8

Sweet Balsamic Glazed Pork Loin {Slow Cooker}

Note: This recipe is easily doubled – increase all the amounts (for the pork or the glaze) if making a larger roast.


  • 2 pound boneless pork loin roast, trimmed of large fat pockets
  • 1 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 clove garlic, finely minced or crushed
  • 1/2 cup water
  • Glaze:
  • 1/2 cup brown sugar, light or dark
  • 1 tablespoon cornstarch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 tablespoons soy sauce


  1. In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
  2. Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Recipe Source: adapted slightly from C&C Marriage Factory (bookmarked via Pinterest)

135 Responses to Sweet Balsamic Glazed Pork Loin {Slow Cooker}

  1. Oh Mel I’ve had this one Pinned for a long time too. In fact I won’t be surprised if I find I repinned it from your board.

    I’ve been wanting to make it and now I have a better excuse to do so. You did a fabulous job with this.

  2. katiebee says:

    it’s yummy! the balsamic sauce is such a nice change from ketchup based bbq~ thanks for sharing all your recipes! i’ve made several dishes from your blog and have never been disappointed~

  3. StephenC says:

    I have to do a little research to understand what the expression “pinned” means. On the other hand the pork roast recipe is completely captivating (although I’ll have to do it in a slow oven – no slow cooker in our house).

  4. natalie says:

    i just printed this recipe off of baked bree to make next week. i’m glad to hear it’s good. i’m going to try the baked brown rice. that sounds good.

  5. Deborah says:

    I have been addicted to balsamic lately – got to try this one asap!

  6. Kim in MD says:

    Not only does this look absolutely delicious, but it’s made in a slow cooker- you can’t beat that! 🙂

  7. Jocelyn in Idaho says:

    Mmmm I have made something similar to this before and it is wonderful. I have two venison tenderloins pulled out of the freezer right now trying to figure out what to do with them. I wonder if it would be just as wonderful with that. I think I will try it!

  8. Sissy says:

    It’s beautiful, too! I cannot figure out the Pinterest thing, but glad you did cause I am definitely making this!

  9. Foodiewife says:

    Ha! I just pinned this one. Looks so easy, and perfect for a work night meal. Set it, and forget it. Great photos!

  10. Rachel Moody says:

    My husband doesn’t like pork, but this looks SOOO good! Do you think it would work with chicken?

  11. Kelli says:

    This recipe couldn’t have come at a more perfect time. Ironically enough, I had a 2 lb pork loin sitting in the fridge and was wondering what to do with it today for our Sunday meal. The sauce was great! Thanks!

  12. Judith B. says:

    Made this recipe last night – OMG….was it ever good!! Liked the glaze so much that I doubled the recipe; plan on having pulled pork sandwiches with the leftover pork and use the glaze as sauce. This will definitely be put into my monthly recipe docket – thanks for sharing the recipes.

  13. Ashli says:

    I made this yesterday. Yum! I thought the sauce might be a bit too strong for my little guys, but they actually asked for more sauce! This was so easy and so good.

  14. Mel says:

    Rachel – I’m not sure if this would work with chicken since I’ve never tried it that way but the way the flavors played out – I think it could stand a chance of doing just fine! If you try it, watch the slow cooker time and temp to make sure the chicken doesn’t dry out.

  15. Sandra H. says:

    I made this for our Sunday meal. It was just as good as it looks! I loved the flavor of the sauce and that the meat didn’t have to be smothered in it to have wonderful flavor. (Although it was so good I might have smothered just a little!). So easy too! My husband had some salmon from a restaurant and used some sauce on it. That was fabulous too! Thanks for the recipe.

  16. Emily says:

    That was fabulous! Even my super-picky 2 year old loved the sauce on rice. She remains an adamant vegetarian. *sigh*

  17. grace says:

    three cheers for the slow cooker! and that glaze–niiice touch, mel!

  18. Kris says:

    Heavenly! My husband raved about this and my picky daughter even asked for the recipe. I tried the bake brown rice and it was so good, too. Plus, the clean up was slick as a whistle for both, especially if you use a crockpot liner. Can’t beat that!

  19. Lisa says:

    We tried this last night and everyone loved it. My husband was excited to take the leftovers to work! Thank your for this recipe it was great! I will be making this again soon!!

  20. SJ says:

    Wow this was so good! I loved that you put the sauce on last, so the picky eaters don’t have to have it if they don’t want.

  21. Danelle says:

    This is one of our family’s all time favorites! We’ve found quite a few of our favorite recipes here. We tried the Cheesy Basil Stuffed Chicken Breasts recently and those were amazing! Thanks for sharing so many delicious meals that my children will actually eat. 🙂

  22. Kate says:

    Made this tonight and it was awesome! Wow… that glaze! Thanks for another great one, Mel 🙂

  23. Carrie says:

    This was excellent and so easy! Love the sage flavor for a change and the glaze is awesome. Husband devoured it and my almost-two-year-old ate everything I gave her – even a little glaze. I didn’t make the rice, but plan to next time. I will also be doubling the glaze. It didn’t make enough for our leftovers.

  24. […] Sandwiches (made with the leftovers from the balsamic pork roast from last week – it was SO […]

  25. Christina says:

    Made this recipe tonight. Yum! It was delicious. Will double the recipe from now on, it was so good.

  26. Kirsten says:

    Made this for dinner tonight………SO WHOA YUM!!!! Thanks for posting! : )

  27. Jenifer says:

    I made this for dinner tonight. I put it on and left the house for about 7 hours. When I came home, there was NO liquid in the slow cooker. Is this how it is supposed to turn out or should I add a little bit more water next time?

    • Mel says:

      Jenifer, no, there should be liquid in the slow cooker with the pork all the way through the cooking time. Is it possible that your slow cooker releases a lot of steam/evaporation through the seal of the lid? I have an older crockpot where this is the case and I usually cover it with foil, lid and all, to prevent moisture from escaping. If you don’t think that is the case then yes, add a bit more water/broth at the start of cooking.

  28. […] Sweet Balsamic Glazed Pork Loin – Crock pot alert! I’m trying to get better about using my crock pot for easy meals […]

  29. Jamie says:

    My mom lives on the other side of the country. I was talking to her the other day on the phone and she started telling me about the pork she was going to make for dinner. I knew right away where she had found the recipe! I decided I needed to make it too this past weekend. My family loved it–especially my very picky and practically vegetarian 4-year-old. She made sure that I saved some leftovers for her lunch the next day. Then she woke up the next morning and asked for it for breakfast. Amazing. Thank you for all of the wonderful recipes you post! I haven’t tried anything off your website that we haven’t liked.

  30. Jackie Brown says:

    I made this last week and loved it. I froze extra pork and glaze. I reheated the sauce in the microwave and the pork on the stove-top. Thnx for the freezer cooking inspiration. I posted the recipe today!

  31. Deb says:

    SERIOUSLY….AWESOME…EASY…SOOOOOOOOOOOOO GOOD!!! Can’t wait to make it again. You’re awesome my friend!

  32. deb says:

    made this for dinner tonight… YUMMY!!!! Oh my it was so good! Thanks so much.

  33. Barrie says:

    So I came to your site today to look at the hot chocolate truffle balls. I really liked your commentary, so I decided to rifle through a few of your older posts, and I came across this one, which I had happened to find on Pinterest last week and made it last night for dinner!! I didn’t even realize when I came to the site for the hot chocolate balls that you also had the recipe for the pork.

    The pork was DELISH! I couldn’t believe how good the sauce was. I think our pork was way overcooked, but it’s because my husband didn’t get home from work at the time he thought he would, and the pork was in the crockpot for like…11 hours. But it was so good that we devoured the entire thing!! I love that sauce!!!

  34. kathy says:

    this was fabulous. i am a sucker for balsamic so i knew i’d love it. i was thrilled that although the glaze was pretty strong by the spoonful ( i had a few before i shredded the pork ;)) it completely complimented the pork without being too strong for my husband who is not such a big fan of vinegar. this will definitely be in the rotation! thanks mel 🙂

  35. Sue says:

    Made this in a slow oven, and it turned out GREAT

    I made this in a slow oven & it was great!!!

  36. Cammee says:

    This is my new favorite pork recipe. My mom made it for dinner and we loved it. She sent us home with leftovers and it was even better cold out of the fridge the next day.

  37. Deb says:

    I was sort of prepared not to like the pork on its own because I’m not a huge sage fan, but it was really delicious before the sauce. Once you add the sauce, forget it, I was in heaven. It reduced quickly into this syrup-y glaze and I like how you could serve that on the side and use as much or as little as you want. I’m making meals for my friend who’s on bedrest for the rest of her pregnancy and want to invite myself over the night she serves this one just to have it again 🙂

  38. Kim says:

    I made this tonight in my new Wolfgang Puck Pressure Cooker. I used a 3 1/2 lb. Boston Butt roast. I followed the basic directions that are in the cookbook that came with the pressure cooker for bbq pork to know how to modify your recipe. I sliced the meat into 1/4 ” slices, browned it, first & then put in 3 cups of beef broth & set the timer for 40 min. The meat came out incredibly tender–totally falling apart. I served it with this glaze. AMAZING! I’ve made it in the slow cooker before, but it was SO MUCH MORE TENDER in the pressure cooker. I’ve found my new favorite kitchen toy. (BTW, I made your beef roast in it last week, the one w/ enchilada sauce. It also turned out perfectly in the pressure cooker.)

  39. Jen says:

    Oooooh yeah, we lovvvved this recipe! I’m not a huge balsamic fan, but this was soooo good! I doubled the glaze recipe but didn’t have enough vinegar so I ended ip using 2/3 the amount—- I think that’s why I loved it so much since the balsamic wasn’t too overpowering. I’ve never made my pork with sage before and I lovvvved that as well!! It reminded me so much of a turkey breast! Our roast made a ton, so we enjoyed two days of leftovers served on your delicious French Bread Rolls with the sauce on top—- Sooo yummy! I’m not usually a fan of new recipes the first time, but this was an immediate add to the file recipe!!!! Thanks Mel, I’ve loved every recipe so far!!! (I made your Grammas French Bread with half whole wheat and sesame on top for a birthday dinner yesterday and it got rave reviews! They were SHOCKED it was homemade— nO one in my family has ever made homemade bread before and you made me look like a PRO! lol. )

  40. Jen says:

    Oh, I meant to add that the sauce with less balsamic was very Asian-inspired tasting— I plan to make it thinner and use it as a stir fry sauce. My husband loves that sauce so much he said he would dip ANYTHING in it (including the buffalo chicken pretzel bites he had leftovers of!). Now THAT is a good sauce!

  41. Shannon says:

    I made this for company on Saturday and the house smelled heavenly all day and the balsamic glaze is to die for! When I confessed that it was the first time I had tried the recipe (I’ve done this to these friends LOTS of times–the last one was your feijada recipe) they asked how I was always successful with new recipes. I told them it was because I could always trust the recipes on your blog! It’s true. Thanks for ANOTHER winner!

  42. Wendi says:

    Wow, that glaze is fantastic, when my family chooses that over gravy, you KNOW it rocks, thanks so much for sharing!

  43. […] Pot Pork Loin (adapted from the recipe from Mel’s Kitchen Cafe) Serves […]

  44. Jess says:

    I’ve got a quick question…I’ve been seeing this all over Pinterest and was thinking about making it tomorrow….but there are conflicting answers, should I use a pork tenderloin or a pork loin? Anytime I’ve put the pork tenderloin in the slow cooker it’s been a tough mess at the end…

  45. Helen says:

    My husband’s new favorite! Thank you.

  46. Mel says:

    Jess – I’ve only ever used the type of roast listed in the recipe ingredients on my particular post – I use a pork loin roast not a pork tenderloin.

  47. […] Balsamic Glazed Pork Loinhttp://www.melskitchencafe.com/2011/09/sweet-balsamic-glazed-pork-loin-slow-cooker.html w/Brown Rice and Asian […]

  48. Mary says:

    My five year old said, “that was basically like candy” and my three year old said, “can we have this for dinner again?” My one year old is eating it too! And it was really, really easy! Served it with steamed broccoli and jasmine rice. A lovely dinner!

  49. Donna says:

    I wanted to love this, but it didn’t turn out quite as fabulous as everyone else’s. The sauce didn’t go far enough, and was sweeter than I expected, with the balsamic. (Packed brown sugar, not loose, right?) Maybe it would be helpful to identify how “thick” the sauce should be when it’s done? (As in, when you scrape a spoon across the bottom, how quickly does it fill back in, or what is a similar consistency…)
    It was good, but not superb. :\
    Thanks for the ideas anyway, Mel. 🙂 Keep ’em coming. 🙂

  50. Mel says:

    Donna – yes, the glaze is fairly sweet. I pack the brown sugar but you could definitely measure it loosely to get less sweetness. My sauce is the consistency of maple syrup, give or take a little thickness. Hope that helps a little – sorry you didn’t love it.

  51. Haley Oakes says:

    Loved this recipe! I follow a lot of food blogs and yours is easily the most reliable. I am never disappointed with your recipes!!

  52. Janis Allen says:

    I want to make this for Easter dinner tomorrow. If I am making 2 roasts, Do you think I will need to cook it longer? Thanks!

  53. Mel says:

    Hi Janis – if you can fit them both in the same crockpot and the crockpot seems overly full then you might need to increase the cooking time by an hour but overall, it shouldn’t change drastically.

  54. Elita says:

    Another stupendous success! Our Easter dinner was made very special and when asked how many of the dishes came from Mel’s kitchen, I had to say all but the carrots! Loved this pork and the sauce was great. Was very tender and not dry, despite being on low for about 10 hours. Thought I needed to make 1.5 x for the extra guests but in the end should’ve made just the recipe because it would have been plenty. Fine by me as I’ll be having pork sandwiches on rosemary bread (yes-yours!) for the next couple of days. 😀

  55. Shannon says:

    I had family in town for Easter and I tried this for the first time. It was so tender and amazing. We all loved it. My baby couldn’t get enough and he was licking the plate after his meat and potatoes and sauce were all gone! Best way to eat pork tenderloin yet. The rest of our meal were other recipes also from your site. Thank you!

  56. Susannah says:

    YUM! I’ve made this two times, and it’s a wonderful recipe! Thanks so much, Mel. Definitely a family favorite now.

  57. Megan says:

    I love this site! I have followed for a while and need to comment. I have made this recipe many times and making it by request for a family party tonight. You are my go to gal for a great recipe that always turn out awesome. Thanks for your time and wonderful recipies!

  58. Kim says:

    I frequently use a Boston Butt for the cut of meat in this recipe. I find it cooks up a lot more tender than a regular pork loin roast. It will fall apart and shred very easily.

  59. […] melskitchencafe.com via Julie on Pinterest   Orzo with Peas and […]

  60. Cyndy L says:

    I’ve been meaning to leave you a comment because I LOVE your site. I came across it when looking for recipes at Easter and the Twice Baked potatoes were a huge hit! Just put the pork in the slow cooker for this recipe because it was such a success the first time. My family and I LOVE your recipes!

  61. RecipeNewZ says:

    This pork is gorgeous! My latest obsessions is the Hawaiian kalua pork, and now I am looking for all slow pork recipes. This one looks fantastic! I don’t have a slow cooker, but I can try an oven variation, I guess. Pinned :-).

    Also, now that I’m here, I would like to invite you to check out a new recipe sharing website, http://RecipeNewZ.com (with Z). You submit a photo of your dish, it’s published within minutes and links back to your blog. Try it! In less than 2 months we already have hundreds of bloggers on board, and it would be a pleasure to see your recipes too 🙂

  62. […] Sweet Corn Fritters with Tomato and Feta Salad-http://www.relish.com/recipes/sweet-corn-fritters-with-tomato-and-feta-salad/- and -Sweet Balsamic Glazed Pork Loinhttp://www.melskitchencafe.com/2011/09/sweet-balsamic-glazed-pork-loin-slow-cooker.html […]

  63. Susan says:

    Loved this recipe! Made the most perfectly moist crockpot pork tenderloin – a difficult thing to do! Unfortunately, my kids were not big fans but my husband and I were and will definitely make again! Thank you for posting!

  64. Sandra H. says:

    We love this recipe at our house and I can’t help but wonder why it isn’t on your “The Best” list?

  65. Kriss says:

    I wanted to try this immediately. When I got out my ingredients, I did not have any dried sage. I used Poultry Seasoning instead. Fabulous!

  66. Katie says:

    Our sauce was much more watery (I’m really bad at making sauce, so that is all me) but it was DELICIOUS! Can’t wait to dig into all of the leftovers!

  67. Jennifer Smith says:

    Wish I could bring some of this to your hotel!

  68. Liz says:

    We made this and it was so good and easy. Thanks!

  69. […] slightly adapted from: Mel’s Kitchen Cafe // This entry was posted in Crockpot, Pork and tagged Crockpot, Pork by Stephanie. Bookmark […]

  70. Denise says:

    OMG!! This is a fabulous recipe. I only had about a half tsp of sage so added some montreal chicken seasoning. Also a bit of crushed garlic (because we love it and I add it to almost everything) and a bit of white rice wine vinegar in with the glaze. It was very tender and the glaze was yummy. I’m making it again tonight.

  71. Dave E says:

    I have made this sauce twice now and it keeps getting better and better. Awesome sauce for turkey as well.

  72. 5 Boys Baker – Sweet Balsamic Glazed Pork Loin Roast says:

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  73. Shannon says:

    Loved this recipe… I tweaked it a bit and used balsamic vinaigrette dressing and added rosemary….it turned out awesome! It gave it a orange flavoring…the family loved it

  74. Joyce says:

    I made this for the first time exactly as written for company (the ultimate gamble) and the results were awesome! I served it with your baked brown rice and apples and the veggie was sugar snap peas and pearl onions in a sesame glazed sauce. Fabulous.

  75. shelly says:

    Hi! I’m so excited to make this recipe! I’m cooking it for company… and I’m wondering if it would pair well with browned butter & sage mashed potatoes? One of the comments mentioned the flavor was more Asian inspired… want to make sure I nail all the sides on my first try. Thanks!

  76. Mel says:

    Hi Shelly – I haven’t made that particular side dish but I think this would be delicious combined with the butter and sage. I’d say go for it!

  77. shelly says:

    Thanks Mel! I’m wondering… have you tried searing the tenderloin prior to slow-cooking it? I know searing makes a huge difference in moisture and gives great flavor, but I worry about cooking times and drying out the meat. My oven is broken and I’m new to the crockpot realm… any tips are much appreciated!

  78. Stephanie says:

    Would this be good on top of kale, do you think?

  79. Mel says:

    Stephanie – sure, that sounds delicious!

  80. Mel says:

    Shelly – I’ve never tried searing beforehand but it would probably add great flavor!

  81. Kandy says:

    I have a frozen pork loin, can I put in crock pot, following your recipe? How long should
    I cook, high or low. It’s about a 5 lb loin.


  82. […] Balsamic Glazed Pork Loinhttp://www.melskitchencafe.com/2011/09/sweet-balsamic-glazed-pork-loin-slow-cooker.html-This is so easy and so delish.  The meat is sticky crispy on the outside and moist inside.  I […]

  83. Chelsea says:

    Got a crock pot for Christmas and made this as my first meal. It. Is. AMAZING. The sauce is delicious! I’m planning on using the leftovers and some Hawaiian sweet rolls to make pulled pork sandwiches.

  84. Julie says:

    Made this tonight for dinner, it was so good. I used two 1lb pork loins (it’s what I had in the freezer) only other change I made was spraying with olive oil, then rubbing spices, then seared. I cooked on low for 10 hours (it’s how long I’m gone during the day). So tender it fell apart. This is going into the rotation!

    Started a recipe club in which we all find different recipes each week to cook and review, this was my first one, glad it was a hit.

    Thanks Mel!

  85. Katelyn says:

    So I don’t think I have ever commented on a blog before – but this recipe is definitely comment worthy! I made this last night and it was delicious! My husband said it is the best meal he has ever had out of a crock pot! It was super easy and tasty! 🙂 I have already shared it with my mom and told her to make it! Thanks for a great-keeper recipe!

  86. Christina W. says:

    I made this a couple weeks ago with a package of two pork tenderloins, and it came out wonderfully, the meat fell apart and I just poured some of the liquid over the meat to allow it to soak up the juices and make it that much moister. I am making it tonight and I added a little extra garlic and some frozen carrots to cook in the liquid and i am planning on making extra sauce it was so yummy!!!

  87. Kristina says:

    Great recipe! Have a 1.5QT crock pot, so halved the recipe and used with half of a pork loin roast from Trader Joe’s, and it turned out great. Perfect for two.

  88. Amy says:

    This was sooooo delicious! I used a pork tenderloin and threw everything in the crockpot except for a 1/2 cup of water and cornstarch (didn’t need them).

  89. Milly says:

    Holy Yumm! This was an amazing recipe. I followed the recipe to a T except added one extra garlic clove. I made an apple cole slaw that accompanied it very well. It went like this: chop 1/2 a small head of cabbage (I used red), grate an apple and a carrot. Mix it all together with a bit of apple cider vinegar, (brown) sugar, whole grain mustard and some mayo. Sorry, I’m a pinch chef, so I don’t have exact measurements for this. Just a pinch of this and a pinch of that. 😉 thank you for posting this tasty recipe.

  90. Meal Planning Monday: Considering a warehouse membership? Shop around | Our Smart Money says:

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  91. Ali says:

    Made this for dinner last night. WINNER!!! The pork actually was a bit dry but that sauce on top made it alll better! Yum! DH, who has a somewhat snobby palate said it was awesome! haha He asked me to put it in my “favorites” recipe box so we definitely don’t forget it. I think next time I will pour the glaze over the shredded pork, mix it up, and heat it through on “warm” to make it like a bbq pulled pork. Most definitely will make again! 🙂

  92. Katie says:

    Made this tonight…the glaze is amazing! Wonderful on the pork as well as the roasted asparagus I made. Could have eated it by the spoonful! Trying to think of all the other applications for it. Thanks as always!

  93. Sonya says:

    I made this today. It was AMAZING! My husband wants to bathe in that glaze. 🙂 Not really but he is taking the leftover to work tomorrow to have everyone taste it.

  94. Tammy says:

    I have made this recipe several times. It is absolutely delicious!! Have made it for parties and everyone wants the recipe. Such a nice change from the standard pulled pork bbq. As a matter of fact I like this better than bbq. The sauce is amazing!!

  95. Robyn says:

    This certainly lived up to the big to-do! It was probably the best pork I’ve ever had (and definitely made!) and all my family, kids 1-11, loved it.

  96. Michelle says:

    This recipe is AMAZING! I used 2 pork tenderloins, which I was nervous about over cooking, so I checked it after it had been in the crockpot on low for 4 hours, and it was done. The pork tasted awesome at that point, but the sauce pushed it over top! I’ve finally found a perfect recipe for pork tenderloin – thank you!

  97. […] Slow Cooker Balsamic Glazed Pork Loin with Leftover Sides and Green Beans […]

  98. Kim Waddington says:

    I was wondering if I could use a cranberry pear balsamic In place of regular balsamic?

    • Mel says:

      Hi Kim – sure, especially if you already love the flavor of that particular balsamic. I haven’t tried the recipe with other flavors of balsamic vinegar but I think it is probably pretty adaptable.

  99. Kristy says:

    This was terrible. It was so dry. While the glaze is very nice (if you like a sweet glaze), once the glaze leaves your mouth, you’re left with a super dry piece of pork. It’s so dry (and I had liquid in my crock pot), it’s awful. Time and again I use the crock pot and find very dry, tasteless food. I think we’re done with the crock pot.

    • Emilie says:

      Sounds like you’re over cooking your food. When it comes to a crock pot most meats only need to cook for 4 hours. No that’s not a mistake. The shorter the time at the high temp is enough and will yield very moist meat. I love cooking pork tenderloin in the crock – always comes out moist, and falls apart. Key is do not cook over 4 hrs. Same works with Chicken and Turkey will come out amazing. The liquid in your crock is normal (you want the liquid) if you don’t use it for a gravy or sauce just discard. When it comes to beef and other pork roasts it’s all about the cuts – some work better then others. Do some research on the web to see what cuts work better than others in the crock. You want to give up the crock your choice – but don’t blow it off based on bad recipes or cooking times. Give it a try with the lower cooking time and I bet you would be surprised and delighted with the results. Plus cooking in a crock is such a time saver!

    • Bri says:

      Crock pots are FABULOUS look up cooking temperatures for your specific meat and if you want tender cook on low till meat reaches about 5 degrees over minimum cooking temperature (you can get $1 meat thermometers at walmart or opt for fancier ones) if you just want jucier high temp is fine. the lower the temp typically the more tender the meat 🙂

    • Gordon says:

      Marinate as suggested, then steam it till cooked through, finish in the sauce in a fry pan! If you really need the grill marks, panini it before the pan.

  100. Natalie says:

    I have pork tenderloin….will that work? Cooking times different?

    • Mel says:

      Natalie – I’ve never used pork tenderloin but it’s worth a try. You’ll have to experiment with cooking times – shouldn’t have to make a huge adjustment if you are using the same amount of pork (weight).

  101. Alicia Q. says:

    A-MAZ-ING!!! Huge hit at our house tonight! My husband was excited about the pork then he tasted the sauce and could not stop making “yummmmm” sounds while he ate 🙂 I don’t think he has ever done that before. He said the sauce was “spot on” and the meat/sauce better than his tri-tip at Claim Jumper yesterday!!! Way to go Mel! I doubled the sauce per some reviewers suggestions but that was too much for our 3lb roast. Maybe if we ate it with rice, but we had scalloped potatoes instead. I think I will make rice for the leftovers though. My husband is EXCITED for lunch tomorrow- LEFTOVERS!

  102. Alicia Q. says:

    P.S. Pork was not dry at all, so moist and tender!!! (If ony i wasn’t 3 months pregnant and not loving food right now…we’ll try it again when I can enjoy it as much as my hubby!)

  103. Barbi says:

    This turned out fantastic! My kids loved it. I didn’t have loin so I used 6 pork chops instead. Served over rice. Thank you!!

  104. Silo says:

    Has anyone found a good use for the broth left behid in the crock pot? Could it be a sup base? ( I used a really lean 5# loin, so have a decent amount left over)

    • Janette says:

      I used the leftover broth for gravy and it was great. We used it for the rest of the pulled pork once the balsamic glaze ran out. Perfect for hot pork sandwiches 🙂

  105. Nicole C says:

    Do you think a pork shoulder roast would work for this recipe or is that too fatty? Thanks for your advice, I really appreciate your site and all your recipes. You are well known in my house and with my friends:)

    • Mel says:

      Hi Nicole – this recipe is pretty forgiving so the pork shoulder roast will most likely work but you might want to try and trim the large pockets of fat before using. Good luck!

  106. Barbi says:

    I’ve made this quite a few times now, and it’s never failed me yet!! I made it again last night for company, and instead of eating the leftovers the same way tonight, I decided to make fried rice out of it. SO delicious!!
    I added peas, onions, and natto (cause then it wouldn’t be fried rice! 😉 ), and then added a bit more balsamic vinegar to each individual serving since I didn’t have quite enough glaze and I’m a balsamic lover anyway 😉
    I will always make fried rice out of these leftover from now on! Thank you!

  107. Stephanie says:

    I’m out of balsamic vinegar…I have either red or white wine vinegar and balsamic vinaigrette….would either of this work as a substitute?

    • Mel says:

      Stephanie – the balsamic flavor is really unique to this pork recipe so I wouldn’t substitute another type of vinegar if it were me. You could try using the premade vinaigrette but will have to experiment with it since it has added ingredients. Good luck!

  108. Gretchen says:

    I have this in the slow cooker right now with foil wrapped potatoes.

  109. Kristina says:

    Oh my goodness! I made this about a week ago and it was AMAZING! I love a good crock pot recipe and this one is definitely a keeper. I did double the glaze, as I like a good, moist pork loin and it ended up being the perfect amount. Thank you for another great, healthy meal!

  110. rachel says:

    I really want to love this recipe. Well, I do love it, but the pork is so dry every time. Once it was inedible:( I think it’s my crockpot. Do you mind sharing what size you use? And do you have a particular brand you like? Thanks! (Oh and we have it with the baked mashed potatoes every time… AMAZING!)

    • Mel says:

      Rachel – I have a regular Rival Crock-Pot brand – I usually use the round 5-quart one for this recipe unless I’m doubling and then I use my larger 7/8-quart. Sometimes pork loins can turn out dry especially if they are super lean. You might have better luck with a pork roast (shoulder or butt) instead.

  111. Karen says:

    Thank you so much for this fabulous recipe. It turned out so moist and incredibly delicious – everyone loved it! I was out of sage, so I used a spice mix I had for grilling chicken, which is very similar to poultry seasoning. I am making the pork again tonight, using the sage this time. Can’t wait till dinnertime! Thanks again!

  112. alex says:

    Thank you very much for this Amazing recipe,is lovely like the recipes of this blog http://www.bakedchickenbreastsrecipes.com

  113. Amy W. says:

    I am not a big fan of sage, so I used thyme in its place, and it was fantastic! Thanks, Mel!

  114. Kate says:

    THIS recipe is now a top favorite. Wow. That glaze alone could have had me dancing in the streets. THANK YOU!!!!

  115. Becky says:

    Oh… myyyyy… Seriously. Oh yum. I just don’t think there are words. Except maybe favorite meal ever!! This might even just top cheesecake in the my favorite food category. I don’t think I’ve ever tasted something this incredible!

  116. Sara says:

    Do you think you could use the Trader Joe’s balsamic glaze straight from the bottle and have it taste similar to your recipe? (I’m sure your recipe would be better! Just looking to simplify my life)

  117. Teresa says:

    We love this recipe! Does anyone know if the glaze portion can be frozen? I am wanting to make this at a family reunion, but I want to simplify the actual day-of cooking time as much as possible. Could I make the glaze before hand, freeze it, and then reheat it when I need it? On that note, does anyone have any tips on freezing the entire meal? Has anyone tried this?

  118. Tara says:

    You convinced me to try this again. As you mentioned it has been pinned a kazillion times from so many websites. I didn’t realize it was on yours, too. I love the minor changes you made to it! I made it the first time a few months ago and studied two other versions – – both identical except different glazing suggestions like yours. One was to add it in the last hour of cooking and one was to add at the end but then broil in the oven to caramelize. The pictures won me just so I chose broiling. We didn’t like it! My meat was already dried out and this dried it even more and wasn’t saucy. My whole family wrote the recipe off!

    Why I decided to try again I do not know! I guess cuz I trust you so much! It was amazing! 5-stars! I love just pouring the glaze on at the end. It was the perfect amount. Also, I shortened my cooking time substantially. Last time I did 6 hours on low. This time I did 4 and it was gorgeous and moist. Even my kids raved.

    • Mel says:

      I’m so glad this time around was a winner, Tara! I like the note of the decreased cooking time, too. Thanks for always including helpful details!

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