Cook up this tender & juicy Pork Loin Roast for supper tonight!
5 Hours & 15 Minutes
- 3 pound boneless Pork Loin
- 1 teaspoon salt
- 1 teaspoon paprika, sweet or smoked
- ½ teaspoon onion powder
- ¼ teaspoon fresh ground black pepper
- ⅓ cup chicken broth
- 4 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar
- 5 cloves garlic, smashed
- ½ tablespoon Italian seasoning
Pat dry the pork with paper towels.
Combine salt, paprika, onion powder, and black pepper in a small bowl; whisk to combine. Take the rub and sprinkle it all over the pork.
Add 1 tablespoon olive oil in a large skillet and set it over medium heat; add the pork and sear for a couple of minutes on each side or until golden brown.
In a blender or food processor, combine the remaining olive oil, balsamic vinegar, and garlic; process until combined and thickened. Add Italian seasoning and whirl for just a couple of seconds to combine.
Add chicken broth to the insert of your slow cooker. Place the pork loin, fat side up, in the slow cooker. Using a pastry brush, brush the prepared balsamic mixture all over the pork loin.
Cover the slow cooker with a lid and cook on LOW for 4 to 5 hours or on HIGH for 3 hours.
Check for doneness by inserting an instant-read meat thermometer into the thickest part of the meat; pork is done when its internal temperature reaches 145˚F.
Remove the pork from the slow cooker and transfer it to a cutting board; cover the pork with foil and let rest for 10 to 15 minutes before slicing.
- Pork Loin: We are using a pork loin, not a pork tenderloin, for this recipe. There is quite a difference between the two cuts, including cooking time.
- Seasonings: Use your favorite blend, or use what the recipe suggests.
- Avoid Overcooking: Pork loin is a very lean cut of meat, and if cooked properly, it is juicy and tender, but when overcooked, it can be dry and tough. Please use an Instant Read Meat Thermometer to check for doneness; pork is cooked through when the internal temperature registers at 145˚F.
- Let It Rest: Also, let the pork roast rest for about 10 minutes before slicing and serving. This allows the juices to redistribute throughout the pork loin, leading to a moister end result.
- Storing: Place leftovers in an airtight container and refrigerate them for 3 days. To freeze, store in the freezer for up to 3 months. Pork leftovers can be used on sandwiches, or you can slice the pork into strips and put it in tacos or fajitas!
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