This Crock Pot Brown Sugar Balsamic Pork Loin is a melt-in-your-mouth masterpiece, blending sweet brown sugar with tangy balsamic vinegar. Slow-cooked to perfection, it’s juicy, tender, and bursting with flavor. Ideal for busy weeknights or impressing guests, this dish pairs beautifully with mashed potatoes or roasted veggies for a hearty, comforting meal.
Recipe Tips and Tricks
- Sear for Extra Flavor: Browning the pork loin in a skillet before slow cooking locks in juices and adds a caramelized crust.
- Check Temperature: Use a meat thermometer to ensure the internal temp hits 145°F for safe, succulent pork.
- Low and Slow: Resist cranking up the heat—low settings yield the tenderest results.
- Glaze It Up: Spoon the sauce over the pork during the last hour for a sticky, flavorful finish.
- Rest Before Slicing: Let the pork rest 10 minutes post-cooking to redistribute juices.
Why You’ll Love This Recipe
This recipe is a game-changer for anyone who craves a hands-off yet gourmet meal. The slow cooker does all the heavy lifting, transforming a simple pork loin into a succulent, flavor-packed dish with minimal effort. The sweet-and-tangy combo of brown sugar and balsamic vinegar creates a glaze that’s downright addictive, while the tender texture will have everyone asking for seconds. It’s versatile enough for a cozy family dinner or a special occasion, and the aroma wafting through your kitchen will make you the hero of mealtime. Plus, leftovers (if there are any!) taste even better the next day.
Crock Pot Brown Sugar Balsamic Pork Loin
Tender pork loin slow-cooked in a sweet balsamic glaze—easy, flavorful, and perfect for any occasion.
Ingredients
- 2-3 lb boneless pork loin
- ½ cup brown sugar (packed)
- ½ cup balsamic vinegar
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- ¼ cup water
- Salt and pepper to taste
Instructions
- Season the Star: Grab your pork loin and give it a generous sprinkle of salt and pepper on all sides. This simple step builds flavor from the ground up—don’t skip it!
- Optional Sear (Trust Me, It’s Worth It): Heat a skillet over medium-high with a drizzle of oil. Sear the pork for 2-3 minutes per side until it’s golden brown. That crust? Pure magic. No skillet? No worries—it’ll still be amazing straight into the pot.
- Mix the Magic Glaze: In a small bowl, whisk together the brown sugar, balsamic vinegar, minced garlic, soy sauce, and water. It’ll look like a dark, syrupy potion—and that’s exactly what we want. The sweet, tangy, savory vibes are about to make your pork sing.
- Set It and Forget It: Place the pork in your Crock Pot, then pour that glorious glaze all over it. Pop the lid on, set it to low for 6-8 hours (or high for 4-5 if you’re in a hurry), and let the slow cooker work its charm. Your kitchen’s about to smell like a dream.
- Glaze Check: About an hour before it’s done, spoon some of the sauce over the pork to keep it extra luscious. If it’s thickening nicely, you’re golden.
- Rest and Slice: Once it’s fork-tender (145°F inside), lift it out, cover it with foil, and let it rest for 10 minutes. This locks in the juiciness. Slice it up, drizzle with extra sauce from the pot, and get ready to dig in!
Notes
If the sauce is too thin, simmer it on the stove for a few minutes to thicken into a glossy glaze. Serve with mashed potatoes, rice, or roasted carrots to soak up every drop.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 952Total Fat 40gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 21gCholesterol 363mgSodium 560mgCarbohydrates 19gFiber 0gSugar 18gProtein 121g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pork Loin: Opt for a 2-3 lb boneless cut—lean yet juicy when slow-cooked. Don’t confuse it with pork tenderloin, which is smaller and cooks faster.
- Brown Sugar: Light or dark works; dark adds a deeper molasses note. It balances the vinegar’s acidity perfectly.
- Balsamic Vinegar: Choose a good-quality bottle for richer flavor—cheap ones can taste harsh. It tenderizes the meat and adds a subtle zing.
- Garlic: Fresh cloves bring robust warmth; mince finely or smash for even distribution.
- Soy Sauce: Low-sodium is fine—it enhances umami without overpowering the sweetness.
- Water: Just a splash to thin the glaze and keep things moist.
Variations and Substitutions
- Sweet Swap: Replace brown sugar with honey or maple syrup for a different sweetness profile—honey adds floral notes, maple a smoky edge.
- Vinegar Twist: Try apple cider vinegar instead of balsamic for a fruitier tang, though it’ll lighten the glaze’s color.
- Spice It Up: Add a pinch of red pepper flakes or smoked paprika for a gentle kick or smoky depth.
- Herb Boost: Toss in rosemary or thyme sprigs for an earthy layer—fresh is best, but dried works too.
- Low-Sugar Option: Cut sugar by half and lean on the balsamic for flavor if you’re watching sweetness.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Slice or keep whole—reheat gently with a splash of broth to stay juicy.
- Freezer: Wrap tightly in plastic wrap, then foil, or use a freezer bag. Good for 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 325°F, covered, or microwave with a damp paper towel to retain moisture.
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