Pork Loin End Roast Slow Cooker

You may not normally think to turn to your slow cooker for a large, lean piece of meat, but this dish will definitely change your mind. Pork loin becomes super tender and juicy as it cooks, and the sweet and tangy glaze on the outside seals the deal. Don't skip these essential, flavor-building steps to get the most out of this dish.

Sear 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 flavors and locks in its juices.

Go 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. Utilize one of those hours to roast some vegetables to serve on the side. We love it with roasted carrots, fennel, and red onion.

Glaze it.

The best part of this dish has got to be the glaze. Balsamic, soy sauce, brown sugar, and garlic are simmered into a tangy syrup that we want to put on everything. The reduction is basted onto the meat during the last hour of cooking, developing a flavorful crust on the pork. 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.

Have you made this yet? Let us know how it went in the comments below!

Yields: 4

Prep Time: 0 hours 20 mins

Total Time: 6 hours 20 mins

2 tbsp.

extra-virgin olive oil

3 lb.

pork loin

Kosher salt

Freshly ground black pepper

thinly sliced red onion

1/2 c.

water

1/3 c.

packed brown sugar

1/4 c.

balsamic vinegar

2 tbsp.

soy sauce

cloves garlic, minced

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In 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.
Place 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.
Make glaze: In a small saucepan over medium-high heat, whisk water, brown sugar, balsamic vinegar, soy sauce and garlic until combined. Season with peppe. Bring to a boil then reduce heat and simmer until syrupy, about 10 minutes.
During the last hour of cooking, brush pork with glaze every 20 minutes.
Slice and serve with roasted vegetables.

Ethan Calabrese

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Lena Abraham Senior Food Editor Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

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