Crock Pot Entree Featured

The Most Amazing Slow Cooker Pork Roast…

Balsamic Pork Roast


This recipe produces the most amazing, delicious pork roast made in your CROCK POT.

I never made a pork roast until last year,  because  MY Colonel was never a fan.

Which I always found strange because he loves ham sandwiches.

He loves barbecue ribs.

And let’s not even mention his love for egg and bacon omelets.


But put a piece of pork on a plate in front of him, he’s not too happy.

Oh he’ll eat it, but he’s NEVER requested me to make a pork roast

in the almost 25 years we’ve been married.


And I never did!

Until New Years Day 2012.

I found this AMAZING recipe  on Pinterest and really wanted to try.


Brown Sugar and Balsamic Glazed Pork Loin…



1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1 teaspoon thyme

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water


For the GLAZE:

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Combine the sage, paprika, thyme, garlic, salt, pepper together and spread

over your pork roast or pork loin…



Then place your pork loin in the CROCK POT and add 1/2 cup water

and cook on low for 6 to 8 hours.


Combine the GLAZE ingredients into a sauce pan…



Cook on low, stirring, until the sauce thickens.

Transfer to a bowl…



During the LAST hour of cooking, begin basting your pork loin with this glaze,

maybe 2 or 3 times.

Do not use all the glaze.

You want to save some to serve on the side with your pork.


Since this was my first time cooking a pork loin, I used a meat thermometer

to make sure it was cooked properly to an internal temperature of 145 degrees.

I knew the pork loin would continue to cook while resting on the counter to reach the

proper temperature of 160 before eating.


Doesn’t this look DELICIOUS…



Slicing was so EASY.

The pork was so juicy and tender, it practically fell apart…



I served the pork with scalloped potatoes and zucchini.

Drizzling the pork with the remaining GLAZE…



This was such a DELICIOUS and EASY meal.


What did the Colonel think of the pork loin?


He LOVED it!


We both did!



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Originally from Queens, NY, Lois now calls northeastern PA home. You can find her blogging over at Walking on Sunshine where she shares a little of her life, but more importantly what’s for dinner at her house tonight.

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  1. Sandra McCullough says:

    I have a 6 pound pork loin
    How would you suggest I adjust the cooking time for this recipe?

    1. I looked around and it looks like it may take closer to 8 hours for a roast this size possibly longer. If you are working on a time crunch you may want to check your temperature about an hour before your planned dinner time. If you have a ways to go, consider transferring to your oven to finish at a higher temperature and doing the glazing process in there. If at all possible, it’d be good to do a “practice run” with a similar size pork to nail down your cooking time in your particular crock pot.

  2. My glaze is like water. It didn’t thicken at all. I Ben added extra corn starch. And still, just rummy water. Any suggestions?

    1. Typically it doesn’t take much more cornstarch to thicken than the 1 TBSP to the 1/2 cup water. As you heat the mixture starts to thicken and then when you remove from heat, it typically will thicken a bit more. If I have a problem with thickening, I put another TBSP of cornstarch in a glass with a little bit of water and stir (just enough to make it a liquid) and then slowly add and stir over medium heat until I see the mixture thicken as desired. Hope that helps for next time!

  3. Julia says:

    It’s look delicious!! I want to try it. But don’t have crock pot. Can I bake using stove, how long, and how many degree? Thanks

    1. Sorry we missed this question Julia. I hope you were able to make it! I would suggest baking at 350 degrees and using a meat thermometer to gauge when your pork is done since time will vary on how large your pork loin is. You might want to try covering with foil while cooking to retain some of the moisture so it doesn’t end up too dry.

  4. G’day! I love the combination of flavors too!
    While I don’t eat a lot of pork, this recipe is on my list to do!
    Cheers! Joanne

  5. I love the sound of the balsamic with herbs and the bite of paprika! It wasn’t very long ago I was reading how balsamic vinegar helps lower the glycemic index of foods making it very healthy!

  6. O.K. Lois, I’m now a fan of crock pot cooking. I do enjoy making pork roasts, but now I think the crock pot is going to be my next mission. Thanks so much for sharing on FFF Best of 2013. Sharing and pinning :).


  7. Im trying this today, I have an herb garden so I'm using fresh sage, basil and garlic. Cant wait til tonight to taste it. I have a grandson with me that's not a fan of pork cant wait for his reaction. says:


  8. This was absolutely delishious! The only thing I would do differently is to double the glaze. Made it last week and I am making it again this week due to the request of my grandson.

  9. This is an amazing recipe! Everyone in my family loves it including a fussy 4 year old grandson. Thank you!

    1. Thank you Jan! Always love when someone tries a recipe and enjoys it as much as we do!

  10. I’m trying this today! I love balsamic glaze!

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