Description
Succulent Balsamic Glazed Pork Loin promises a culinary journey through rich, tangy flavors that elevate classic roasted meat. Juicy pork tenderloin meets a glossy balsamic reduction, delivering a restaurant-quality dish you can easily recreate at home.
Ingredients
Scale
Meat:
- 3 pounds (1.36 kilograms) boneless pork loin
Seasonings:
- 1 teaspoon salt
- 1 teaspoon paprika (sweet or smoked)
- 1/2 teaspoon onion powder
- 1/4 teaspoon fresh ground black pepper
- 1/2 tablespoon (7.5 milliliters) Italian seasoning
Liquid and Aromatics:
- 1/3 cup (80 milliliters) chicken broth
- 4 tablespoons (60 milliliters) olive oil
- 3 tablespoons (45 milliliters) balsamic vinegar
- 5 cloves garlic (smashed)
Instructions
- Thoroughly dry the pork using clean paper towels to ensure optimal seasoning adherence.
- Create a robust spice blend by whisking salt, paprika, onion powder, and black pepper in a small mixing bowl. Generously coat the entire pork surface with this aromatic rub.
- Warm olive oil in a large skillet over medium heat. Carefully sear the seasoned pork, rotating to achieve a golden-brown crust on all sides, which locks in rich flavors.
- Transform the glaze by blending balsamic vinegar, remaining olive oil, and garlic until smooth. Quickly pulse in Italian seasoning to enhance the sauce’s complexity.
- Pour chicken broth into the slow cooker, positioning the pork loin fat side up. Liberally brush the prepared balsamic mixture across the meat’s surface.
- Secure the slow cooker lid and cook on LOW for 4-5 hours or HIGH for 3 hours. Confirm doneness by checking the internal temperature reaches 145˚F using a meat thermometer.
- Remove pork from the slow cooker and transfer to a cutting board. Tent with aluminum foil, allowing the meat to rest and redistribute juices for 10-15 minutes before slicing.
- Slice against the grain and serve immediately, drizzling any remaining glaze over the meat for extra flavor.
Notes
- For extra flavor depth, marinate the pork loin in the balsamic mixture for 2-4 hours before cooking to enhance taste absorption.
- Choose a fatty cut of pork loin to ensure moisture and tenderness during slow cooking, preventing dry meat.
- Try herb variations like rosemary or thyme instead of Italian seasoning to create unique flavor profiles matching different meal preferences.
- When checking internal temperature, use a reliable meat thermometer inserted into the thickest part of the loin for accurate doneness measurement.
- Prep Time: 20 minutes
- Cook Time: 5 hours (on Low) or 3 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 330 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 29 g
- Cholesterol: 90 mg