Ingredients
2 tbsp. extra-virgin olive oil
3 lb. pork loin
Kosher salt
Freshly ground black pepper
1 thinly sliced red onion
1/2 c. water
1/3 c. packed brown sugar
1/4 c. balsamic vinegar
2 tbsp. soy sauce
2 cloves garlic, minced
Preparation
Step 1In a large skillet over medium-high heat, heat oil. Season pork all over with salt and pepper, then sear until golden all over, about 3 minutes per side. Step 2Place red onions in bottom of Crock-Pot. Place seared pork loin on top of onions. Cover and cook on HIGH for 2 to 3 hours or LOW for 6 hours, depending on the size of your pork loin.Step 3Make glaze: In a small saucepan over medium-high heat, whisk water, brown sugar, balsamic vinegar, soy sauce and garlic until combined. Season with pepper. Bring to a boil then reduce heat and simmer until syrupy, about 10 minutes.Step 4During the last hour of cooking, brush pork with glaze every 20 minutes.Step 5Slice and serve with roasted vegetables.
Do I need to brown my pork roast before putting it in the Crock-Pot? We highly suggest it. This isn’t one of those “dump everything into your slow cooker and walk away” type of dish, but, it’s for good reason! Giving your pork loin a nice sear on the outside helps the meat develop flavor. Trust us—it only takes a few minutes, but makes all the difference. How do I cook pork roast in the Crock-Pot? Two words: low and slow. Allowing your pork loin to cook for up to 6 hours (depending on its size) is totally worth it. The final product is tender and delicious, and doesn’t dry out at all. Plus, it’s mostly hands off. After searing your meat, you’ll place your onions in the Crock-Pot, then put your pork roast on top. While your pork is cooking, you can focus on this recipe’s showstopper: the sticky, sweet glaze. Balsamic, soy sauce, brown sugar, and garlic are simmered into a tangy syrup that will be basted onto the meat during the last hour of cooking, developing a flavorful crust on the pork. What liquid should I add to the Crock-Pot? If you’d like to add even more flavor, feel free to sub in low-sodium chicken broth, or wine, for all or most of the water. We even like adding 1 cup or so of apple cider or juice to replace some of the main liquid. What should I serve with pork roast? We love it with roasted carrots, or a number of our favorite roasted veggies. Of course, who doesn’t love a killer sauce to go on the side? Check out our cowboy butter, red wine butter, or the shallot wine reduction in our Chateaubriand recipe. Have you made this yet? Let us know how it went in the comments below!
