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)

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

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

  2. 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.

  3. 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.

  4. 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).

  5. 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!

  6. 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!)

  7. 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!!

  8. 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 🙂

  9. 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!

  10. 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!

  11. 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!

  12. Gretchen says:

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

  13. 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!

  14. 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.

  15. 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!

  16. alex says:

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

  17. Amy W. says:

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

  18. Kate says:

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

  19. 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!

  20. 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)

  21. 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?

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