This Crock Pot Garlic Balsamic Pork Loin is a tasty treat! The juicy pork is cooked slowly with garlic and tangy balsamic vinegar, making it super tender and flavorful.
Cooking in the crock pot means no fuss! I love coming home to a wonderful smell and a meal ready to serve. Pair it with some veggies, and you’re all set for a cozy dinner!
Key Ingredients & Substitutions
Pork Loin: A 3 to 4-pound boneless pork loin is perfect for this recipe. If you’re looking for a leaner option, you can use pork tenderloin instead, but adjust the cooking time as it may cook faster.
Garlic: Fresh garlic adds great flavor. If you’re short on time, garlic powder can work in a pinch—use about 1 teaspoon for every clove.
Balsamic Vinegar: This gives the dish its tangy flavor. If you don’t have balsamic, apple cider vinegar is a good substitute, though it’ll alter the flavor slightly.
Soy Sauce: For a gluten-free version, you can use tamari instead of regular soy sauce. You can also try coconut aminos for a different flavor.
Herbs: Dried herbs are convenient, but I often prefer fresh when available! Use 1 tablespoon of fresh rosemary and thyme if you want that fresh taste.
How Do I Ensure Pork Loin Stays Moist and Tender?
Cooking pork loin in a crock pot is a great way to keep it moist. Here are some tips:
- Make sure to coat the pork well with the marinade to help it stay juicy.
- Be patient with the cooking time—low and slow is the key. Avoid opening the lid frequently, as it lets steam escape.
- Let the pork rest after cooking. This allows the juices to redistribute, making for a more flavorful slice.
If you choose to reduce the cooking juices into a glaze, it adds even more flavor! Just be careful not to burn it on the stove.
Crock Pot Garlic Balsamic Pork Loin
Ingredients You’ll Need:
- 3 to 4-pound boneless pork loin
- 4 cloves garlic, minced
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Optional garnish: fresh rosemary sprigs
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and then requires 6 to 8 hours of cooking on low (or 3 to 4 hours on high) in the crock pot. Once cooked, give the pork an additional 10 minutes to rest before slicing. So, you can quickly prepare it in the morning and enjoy a delicious dinner later!
Step-by-Step Instructions:
1. Create the Marinade:
In a mixing bowl, combine the minced garlic, balsamic vinegar, soy sauce, brown sugar, rosemary, thyme, olive oil, salt, and pepper. Mix everything well until you have a nice marinade.
2. Prepare the Pork Loin:
Place your pork loin in the crock pot. Pour the marinade over the pork, ensuring that it’s well coated and immersed in the flavorful sauce. This is where all the magic happens!
3. Cook the Pork:
Cover the crock pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Cook until the pork is tender and reaches an internal temperature of 145°F (63°C). The longer, slower cooking will deeply infuse the flavors!
4. Let it Rest:
Once cooked, carefully take the pork loin out of the crock pot and let it rest on a cutting board for about 10 minutes. This step is essential because it helps the juices settle, making the pork more succulent.
5. Make the Glaze (Optional):
If you want a thicker glaze, transfer the cooking juices from the crock pot into a saucepan. Bring it to a gentle boil over medium heat and let it simmer for about 5-10 minutes until it reduces to your desired thickness.
6. Slice and Serve:
Slice the pork loin into pieces and serve it with the balsamic glaze drizzled on top. Don’t forget to garnish it with fresh rosemary sprigs for a lovely finish!
Enjoy this tender and flavorful garlic balsamic pork loin with your favorite sides. It’s perfect for family dinners or special occasions!
Can I Use a Different Cut of Pork?
Absolutely! While pork loin works best for this recipe, you can also use pork shoulder or even pork tenderloin. Just be aware that cooking times may vary—pork tenderloin will cook faster, so check it around the 2 to 3-hour mark on high heat.
What If I Don’t Have Balsamic Vinegar?
No worries! If you’re out of balsamic vinegar, you can substitute it with apple cider vinegar, red wine vinegar, or even a mixture of soy sauce and a little honey for sweetness.
How Should I Store Leftovers?
Store any leftover pork in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the microwave or in a skillet over low heat to keep it moist.
Can I Freeze This Dish?
Yes, you can freeze the cooked pork! Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It will last for about 2-3 months. Thaw in the fridge overnight before reheating to enjoy later!