Tender and so delicious, this simple recipe for sweet balsamic glazed pork loin contains easy directions for the slow cooker OR Instant Pot!

Balsamic Glazed Pork Loin

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Gosh, we’re full of good things today. Exclusive recipe coming your way + this amazing sweet balsamic glazed pork I’ve lovingly pulled from the deep, dark recesses of my archives (posted way back in 2011) in order to make many of you who haven’t noticed it very, very happy.

It was sorely in need of a facelift and a huge shoutout.

This is one of our family’s favorite meals ever. Ever, ever.

Balsamic Glazed Pork Loin

If you’ve made it, you’ll probably understand why.

It’s crazy simple. Get yourself a pork roast, season it with sage + salt + pepper + garlic. Throw it in the slow cooker with a bit of water and let it cook.

How’s that for a hands-off, easy dinner night?

The sweet and savory balsamic glaze simmers on the stove for, oh, five-ish minutes, so when that tender, delectable pork comes out of the slow cooker, you’re good to go.

Drizzle away…and then devour.

Balsamic Glazed Pork Loin

Because the world is going crazy with everything Instant Pot (including myself, I heart my Instant Pot big time), I’ve updated this recipe with easy instructions for the Instant Pot.

I haven’t done a side-by-side, same day comparison between this balsamic pork in the slow cooker and this balsamic pork in the Instant Pot, but my taste buds tell me that it’s a little more tender and a little more delicious made in the lean, mean Instant Pot machine.

Pressure cooking will do that, you know.

And since I get asked a lot, this is the slow cooker I have: Hamilton Beach 8-quart. Endearing due to it’s lack of bells and whistles, it cooks a lot more evenly than other slow cookers I’ve tried.

I will sometimes use the slow cooker function in my Instant Pot, but it seems to cook at a lower temperature than I’m used to in a slow cooker, and I haven’t found the magic adjustment to make it all-the-time reliable instead of trial-and-error yet.

Balsamic Glazed Pork Loin

Either way you make it, this sweet balsamic glazed pork is a keeper.

It is often one of my go-to selections when serving company. You honestly can’t beat the seemingly unfair tradeoff:

how can something this delicious be so dang simple? 

A quick note about pork roasts, I have the best luck using a pork sirloin roast (I usually get them in a 4-pack at Costco but have seen them in other grocery stores); it cooks up so tender and juicy.

Many people have commented below over the years with their experience about this recipe – some have used pork chops, others pork tenderloin, and many have made it per the recipe (so feel free to read through the comments for additional feedback and ideas).

Some of you have even served it on buns, like pulled pork, and if I remember right, I believe you’ve reported the end result was so tasty, you cried. Or died. Or took a bath in the glaze. The details are a bit fuzzy.

So, if you haven’t made this sweet balsamic glazed pork loin, what are you waiting for?

Balsamic Glazed Pork Loin

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Balsamic Glazed Pork Loin

21 votes


Sweet Balsamic Glazed Pork Loin {Slow Cooker + Instant Pot}




Yield 6-8 servings

Sometimes I use 1/4 teaspoon garlic powder if I'm out of fresh garlic; I also will sometimes cut the ground sage back to 1/2 teaspoon (just a personal preference as we've made this over the last 5+ years). 

In addition to the pork cuts listed below, a lot of you (via the comment section) have had good success using pork tenderloin. I most often use a pork sirloin roast (Costco sells a 4-pack); it seems to be a bit more tender than a pork loin, which can be very lean. 



  • 2 to 3 pounds boneless pork loin or pork sirloin roast, trimmed of large fat pockets
  • 1 teaspoon ground sage or poultry seasoning
  • 1/2 teaspoon coarse, kosher salt
  • 1/2 teaspoon coarse black pepper
  • 1 clove garlic, finely minced or crushed
  • 1/2 cup water or chicken broth


  • 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.
  2. For the slow cooker: place the pork roast in the slow cooker and add the 1/2 cup water. Cover and cook on low for 6-8 hours.
  3. For the Instant Pot/Pressure cooker: place the pork roast in the insert of the Instant Pot or other pressure cooker. Increase the water or broth to 1 cup and add to the Instant Pot. Secure the lid and cook on high pressure for 60 minutes (hit manual --> dial up or down to 60 minutes --> Instant Pot will start automatically and count down the time). Let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure.
  4. Near the end of cooking time (for either slow cooker or pressure cooker), whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper, if needed/desired. Keep warm until ready to use.
  5. Remove the pork from the slow cooker or Instant Pot. Shred the meat into pieces and place on a platter or plate. Drizzle the glaze over the pork and serve immediately.

Recipe Source: adapted slightly from C&C Marriage Factory (bookmarked via Pinterest)
Recipe originally posted September 23, 2011; updated with new pictures + recipe notes. 

Sweet Balsamic Glazed Pork Loin
this post contains Amazon affiliate links for products I’ve bought there.

200 Responses to Sweet Balsamic Glazed Pork {Slow Cooker + Instant Pot}

  1. Midge says:

    Mel – Thank you so much for answering my question of March 30 so quickly. I finally made this absolutely wonderful recipe. No wonder there are so many ten star reviews. It is beyond yummy and the sauce/glaze we could eat by the spoonful.

    Just read your recipe today for Easy French Rolls and read that you use a Bosch Universal and will re writing about it next week. I bought mine second hand 2 weeks ago and try to find something to make everyday because it is such fun to use. So looking forward to next weeks post.

  2. Rachel says:

    I threw in half a bag of carrots in the crockpot with the pork and it turned out really well! 🙂

  3. Jennifer Sandholtz says:

    I made this for dinner tonight, we all loved it!! I will definitely make this again. Your recipes have so much flavor! It is so fun to cook for my family when they love the food! Thanks for another great recipe!

  4. Rebecca says:

    I have a question: 60 minutes seems so much longer than the times I see for a comparable cut of pork in the IP on other sites. Many say as low as 20 minutes. My pork loin roast is about 2 lbs – are we really sure it needs to cook that long? Thanks!

    • Mel says:

      Feel free to experiment with cooking times; 55-60 minutes on high pressure in the IP seems to work the best for me. You could probably cut that time down a little if your roast is smaller.

  5. Rachelle cooper says:

    I love this recipe!! We served it over rice and then as pulled pork on buns and it was even better!! My question is I want to serve this for my sons baptism as pulled pork. Probably for 30 people. What size roast would I need etc. And would I need to triple recipe etc. Also could I make this ahead of time and freeze and then just heat up that day. Thoughts??? And thsnkyou I love your recipes!!!

    • Mel says:

      Hey Rachelle – yes, I think you could definitely make ahead of time, freeze, and then reheat (even do that in the slow cooker for a couple hours). For 30 people, I would plan on about 1/4 pound of meat per person, especially if you are serving children, too. I think an 8-9 pound roast would work great (and increase the other ingredients accordingly).

  6. Carrie says:

    This was amazing!!! My family gave it 2 thumbs up! Also made the drop biscuits and green beans….a great dinner tonight! Thank you!!

  7. Midge says:

    Mel – very silly question but I am confused. Do I place the pork on the bottom of Instant Pot and add the water so the pork is lying directly in the water OR do I put the pork on a steamer basket above the water? Told you it was silly. With thanks – Midge

  8. Chelsea says:

    This recipe is incredible! I usually skip buying pork roasts since mine never come out tender, but this was amazing. (Although I doubled the sauce portion to make it perfect!) And the taste is really versatile– it can pass for Hawaiian bbq, makes terrific pulled pork sandwiches with your make-ahead buttermilk dinner rolls or be sweet barbacoa pork. You. Are. A. Genius 🙂

  9. Julia says:

    Mel, Thank you for sharing the wonderful menu in the news letter. Does the pork need to sit with the dry rub before cooking? The recipe says 8 hours inactive, total time 16 hours 30 minutes but the instructions only reflect 6-8 hours cooking. I read it a couple of times and might have missed it. Could you please clarify? Looking forward to this entire weeks menu. Thank you!!!

    • Mel says:

      Hi Julia! That’s a good point; I need to edit the recipe (I’ll do that now). I think the inactive time was counting the fact that the 8 hours cooking time is inactive, but the recipe function added the two amounts together. It’s just 8 hours cooking (the pork doesn’t need to marinade or rest before cooking).

  10. Sarah H says:

    SO INSANELY GOOD. The pork alone was fabulous but the sauce took it over the top. I literally want to put this sauce on chocolate ice cream. But I’m odd like that. SO glad you reposted!

  11. Kristin says:

    I made this last night for my family and we all loved loved the pork, I used two tenderloins. I put the sauce on the side because I have two kids that are not fans of sauces (must come from the hubby’s side). I drenched mine in sauce and hubby just lightly sauced, kids just ate meat with rice. Glorious dish! Loved it and will make again soon. Thanks so much!

  12. Emilee says:

    My family has loved this meal for many years. I often make for company or when bringing a meal to someone, and they always demand the recipe. Especially for that delicious glaze.

  13. 7th Grade Boy says:

    This pork went really well with salad and rolls. And I also put on the balsamic glaze. I don’t like everything my mom cooks, but this was really good (I am a 13 year old). Thanks for a great recipe!

  14. Melanie B. says:

    Mel, this is so delicious! And now I have to live in torment wondering how this recipe went unnoticed by me since 2011. I can never get those years back! Seriously though, it’s as easy as it is delicious. You rock!

    • Mel says:

      Haha, seriously! That’s a lot of lost time. I’m so happy you made it, though! I’m not sure we would have been able to stay friends if you had waited another six years…

  15. Rachelle says:

    So good!!! I made this in the instant pot and it shredded perfectly and we served it with rice. Then the next day I used the leftovers to serve as pulled pork sandwiches, added a little water and sweet baby rays and it was even better!!! Thanks so much!!

  16. DebbieMcK says:

    Mel, this is a total winner! I used a small pork shoulder and my slow cooker (8 hours to ensure shredability). I judiciously cut out as much fat as possible from the roast. I followed the recipe to the letter (which I don’t always do!) and hubby and I were blown away. That sauce is amazing, I will be using it in many other dishes in the future! I turned some of the leftover roast and sauce and a few other ingredients into a different take on pulled pork sandwiches – also awesome.

  17. Chelsea Walker says:

    Do you think this would freeze well? If so, before or after cooking. I’m just wondering if the sauce would stand a chance.

  18. Marsali says:

    We loved this recipe!!! I was doubting the balsamic glaze a bit, but it tasted much more complex than I was expecting it to. We’ll be making this one regularly now!!!

    Quick question: can you think of any other ways to serve this, maybe in a wrap or on a salad? I’d love to reuse the remaining meat in a different kind of meal, but I’m drawing a blank what flavors might go with the pork (because of the sweetness and the balsamic). Any suggestions?

    • Mel says:

      I’ve served this on a salad (romaine lettuce) with chopped tomatoes, charred corn, black beans, and avocados. Topped with just a drizzle of cilantro lime dressing (my fam used ranch). The flavors were awesome! It helped to balance out the sweetness of the pork with savory flavors.

      • Marsali says:

        Bless you for responding! Made this pork again tonight with leftovers, so that salad will be on the menu for tomorrow evening!!! Thank you!

  19. Ron says:

    Been looking for a good pork recipe for my new “Instant Pot”. Bingo, here it is!

  20. Jen says:

    My family loved this! I used a pastured pork shoulder in my Instant Pot and it was perfectly tender and juicy. I served it with mashed potatoes and roasted brussel sprouts. The glaze tasted awesome on the sprouts.

  21. Paige says:

    Soooooo good and soooo easy! I LOVE it when you “InstaPotize” a recipe. Thank you!

  22. Alyssa says:

    Made this in the crock pot this weekend and it turned out beautifully. I used the leftover shredded pork with rice and stir fry veggies. So good!

  23. Kim says:

    This recipe was a hit! My husband commented “keep reading that blog.” Thanks for all your great work!! I made it in my Instantpot.

  24. Michelle says:

    Do you cut up the roast before putting it in the IP? I just bought these same roasts at Costco and am excited to make this!!

    • Mel says:

      Sometimes I do and sometimes I don’t…but I do think if you want the pork super tender after the 55-60 minutes, it might not hurt to cut them into 4ths (large chunks).

  25. Victoria says:

    Ohhh does this look succulant.

  26. Kelly Stephens says:

    Hi Mel,

    Do you recommend any particular brand of crock pot? Mine always tends to cook really hot so I’m in the market for a new one.


  27. Sarah D. says:

    Hi Mel, Thank you for posting the Instant Pot version! I just made it and followed the recipe exactly – even used the pork sirloin roast, and after the 60 minutes with 10 minutes of natural release, the pork was not tender enough to shred. Only the very outside would shred. Most of the meat was a solid chunk. Any ideas on what went wrong? I just put it back in the Instant Pot for 7 minutes to see if that would help. Thanks!

    • Mel says:

      Hmmm, you are sure you are using high pressure and not low? How thick was your sirloin roast? I’ve never had to cook it longer, but I’ll definitely add a note to the recipe that more time may be needed. Let me know if the extra 7 minutes did the trick.

      • Sarah D. says:

        After the additional 7 minutes I was able to shred itbut the meat was extremely dry. I did confirm it was on High. The roast was maybe 4 inches thick. I have another one as it came 2 per pack. Maybe I should try it again and cut it up before cooking?

        • Mel says:

          Darn, Sarah. Sorry it was dry. If you try it again, cut it into thick chunks before cooking. And consider adding more liquid…that can help it from drying out.

    • Tiffany F says:

      I know this is too late now, but my power pressure cooker xl suggests cutting any roast into chunks for even cooking.

  28. Kathy says:

    Do you have a favorite balsamic vinegar brand? I’m going to make it this weekend….looks delicious. What sides do you recommend? Thanks.

  29. Caroline says:

    I LOVE this recipe! Thanks for updating it for the Instant Pot, I’m going to have to try it!

  30. Rita says:

    This recipe was what brought me to your site years ago. It’s one of our favorites!

  31. Susan says:

    We make this for company all.the.time. I get some serious praise and you get credit and a referral to the best food blog ever. It’s a keeper for sure.

  32. Bryn says:

    Can you tell me if you heat up the pot first before adding the pork and setting for 60 minutes? I received one for Christmas and have decided this is the inaugural recipe! My kids love pork and I love that the sauce is on the side…just in case

  33. Shannon Bowers says:

    This is definitely one of my all time favorites of your recipes and I make it all the time also!!!

  34. Liz says:

    I don’t use the slow cook feature, but I just saw a video on how to adjust temp and just this minute tested on my I-Pot: Slow cook, plus/minus for time adjustment, use “adjust” button to cycle through less-normal-more which usually refers to pressure but when slow cooking adjusts the temperature.

    Now, I think you have the new 8-quart and I believe controls work slightly different so your results may vary…

  35. Janelle says:

    I am assuming I could make this in my instant pot. I’m still a beginner with it but wondering if you have made it in your instant pot and if you could share the instructions. It is one of our favorites.

    • Mel says:

      I actually haven’t made this one in the IP but I definitely think you could. For pork roasts like this, I cut the roast into large (3-inch or so) cubes and then add it to the IP. In the case of this recipe, I’d add the sage, salt, and pepper and garlic with the roast, along with 1 to 1 1/2 cups chicken broth. Cook on high pressure for 55 minutes, natural release for at least 10 minutes and then quick release. Then follow the rest of the recipe (make glaze, shred pork, etc). Good luck!

  36. 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!

  37. 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?

  38. 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)

  39. 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!

  40. Kate says:

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

  41. Amy W. says:

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

  42. alex says:

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

  43. 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!

  44. 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.

  45. 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!

  46. Gretchen says:

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

  47. 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!

  48. 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!

  49. 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!

  50. 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 🙂

  51. 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!!

  52. 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!)

  53. 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!

  54. 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).

    • Marsali says:

      The pork tenderloin worked BEAUTIFULLY Natalie!
      I didn’t even realize that I used the wrong cut of meat until just now – whoops! It worked great and was delicious. I used a package with two tenderloins equaling the weight Mel recommended, and cooked the whole 60 min in the Instant Pot. Just fyi. Perfection.

  55. 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.

  56. 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.

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

  58. 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!

  59. 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.

  60. 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!!

  61. 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.

  62. 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!

  63. 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! 🙂

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  65. 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.

  66. 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).

  67. 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.

  68. 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!!!

  69. 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!

  70. 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!

  71. 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.

  72. […] 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 […]

  73. 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.


  74. Mel says:

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

  75. Mel says:

    Stephanie – sure, that sounds delicious!

  76. Stephanie says:

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

  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. 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!

  79. 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!

  80. 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.

  81. 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

  82. 5 Boys Baker – Sweet Balsamic Glazed Pork Loin Roast says:

    […] Source: Mel’s Kitchen Cafe […]

  83. Dave E says:

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

  84. 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.

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

  86. Liz says:

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

  87. Jennifer Smith says:

    Wish I could bring some of this to your hotel!

  88. 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!

  89. 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!

  90. 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?

  91. 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!

  92. […] 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 […]

  93. 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 🙂

  94. 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!

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

  96. 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.

  97. 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!

  98. Susannah says:

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

  99. 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!

  100. 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. 😀

  101. 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.

  102. 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!

  103. 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!!

  104. 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.

  105. 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. 🙂

  106. 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!

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

  108. 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.

  109. Helen says:

    My husband’s new favorite! Thank you.

  110. 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…

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

  112. Wendi says:

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

  113. 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!

  114. 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!

  115. 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. )

  116. 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.)

  117. 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 🙂

  118. 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.

  119. Sue says:

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

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

  120. 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 🙂

  121. 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!!!

  122. deb says:

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

  123. Deb says:

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

  124. 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!

  125. 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.

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

  127. 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.

  128. Kirsten says:

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

  129. Christina says:

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

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

  131. 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.

  132. Kate says:

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

  133. 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. 🙂

  134. 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.

  135. 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!!

  136. 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!

  137. grace says:

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

  138. Emily says:

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

  139. 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.

  140. 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.

  141. 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.

  142. 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.

  143. 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!

  144. Rachel Moody says:

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

  145. 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!

  146. Sissy says:

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

  147. 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!

  148. Kim in MD says:

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

  149. Deborah says:

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

  150. 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.

  151. 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).

  152. 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~

  153. 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.

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