Tender, juicy, and full of flavor; this pork is slow-cooked to perfection. It’s the perfect dish for a deceivingly simple Sunday dinner or weeknight meal. But unlike some Crockpot meals that can turn out basic and bland, the spices, tangy Balsamic, sweet cherries and savory pork create a harmony that’s sure to please any palate.
This Crockpot Cherry Balsamic Pork Loin will be the only way I do pork from here on out. Once you try it, it’s sure to be your favorite method for “the other white meat,” as well.
Brining and Dining
I’m a bit embarrassed to admit this, but I’ve never brined a pork loin before. However, now that I have, I will do it each and every time I make pork! I typically cook a pork loin in the Crockpot, and could never understand why, even though I cooked it low and slow, it never came out as tender as I’d like.
However, last night’s Brined Pork Loin slow-cooked in the Crockpot with a Cherry Balsamic glaze was incredible. To be honest, I don’t even love pork, but this pork loin was awesome! (If I do say so myself.) So, I’m sharing the recipe with all of you, Dear Sauced Readers. It’s a few extra steps, but believe me, they are worth it.
Love Me Tender
On tonight’s Sauced Kitchen Playlist, “Love Me Tender, by the one and only, Elvis Presley. The King’s first non-rock ballad was number one on the Billboard charts in 1956, replacing the songs that originally held that position that year: “Don’t Be Cruel” and “Hound Dog.” This made Elvis the first artist to replace himself in the No. 1 position on the charts.
The song, “Love Me Tender,” was written for the movie of the same name. This was Elvis’s first movie role, and it was decided that, of course, he would sing in it. The movie is set during the end of the Civil War. Therefore, the movie’s music director, Ken Darby, went looking for a Civil War-era song to include in it.
He discovered a song, entitled: “Aura Lee,” from 1861, written by George R. Poulton. Although the tune was more than 95 years old at the time, the melody was perfect. New lyrics were written and developed by Elvis and Ken Darby on-set; and thus, Elvis’s gold record-earning hit was born.
Get Sauced
If you read Sauced, you know by now that I’m not much of a stickler for the typical rules enforced for red and white wine. So, while even though pork is oft referred to as: “the other white meat,” I found that a Pinot Noir pairs beautifully with this entrée. The sweet acidity of the Balsamic vinegar is best accompanied by a light, juicy, and fruit-forward wine like Pinot Noir. Take it to the next level by picking a Pinot with cherry, raspberry, or dark berry notes to bring out the flavor in the pork’s glaze. Some of my favorites include: Meiomi, Bread & Butter, or even the Cherry Pie Pinot Noir.
Get More Sauced
Looking for the perfect Sauced side to pair with your Crockpot Cherry Balsamic Pork Loin? Check out my recipes for Maple Bourbon Bacon Carrots, Easy Cheesy Zucchini, and Lemon Parmesan Green Beans to make it a meal. For a full listing of available recipes on Sauced, click the Menu option at: saucedblogger.com.
Or, click the Blog option to search for a dish by keyword or phrase. Be sure to follow Sauced on Facebook and Instagram for Sauced Quickies (quick & easy recipes shared solely on my socials), & cocktail recipes on Mixology Mondays, Sauced Saturdays, and more! As always, feel free to like, comment, & share. Stay Sauced out there! Cheers!
Crockpot Cherry Balsamic Pork Loin
Ingredients
Spice Rub Ingredients:
- 1 Tbsp garlic powder
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp regular paprika
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
Cherry Balsamic Pork Loin Sauce Ingredients:
- 1/4 c honey (may substitute maple syrup)
- 1/4 c cherry jam (may substitute apricot or peach preserves)
- 3 Tbsp orange juice
- 2 Tbsp balsamic vinegar
- 1 Tbsp reduced sodium soy sauce
- 1 Tbsp Dijon mustard
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp red pepper flakes (optional)
Basic Pork Brine Ingredients (Optional):
- 2 c water (more, if needed)
- 1 c brown sugar
- 1 Tbsp apple cider vinegar
- 2 Tbsp kosher salt
- 3 Tbsp fresh minced garlic
- 1 bay leaf
Additional Ingredients:
- 2 Tbsp vegetable oil
- 4-6 Tbsp butter
- 1 Tbsp cornstarch
- 1/4 c water
Instructions
Basic Pork Brine:
- Mix all Basic Pork Brine ingredients in a large Tupperware or Ziploc bag, until salt & sugar are completely dissolved.
- Place pork loin in the brine solution, ensuring it is completely covered. If not, you may add more water if needed.
- Refrigerate for at least 90 minutes, or up to 24 hours.
- Rinse & pat dry.
Cherry Balsamic Pork Loin:
- Whisk together all Spice Rub ingredients in a small bowl. Evenly rub pork all over pork loin and set aside.
- Lightly grease a Crockpot or other slow cooker. Whisk together all ingredients for the Cherry Balsamic Pork Loin sauce in the Crockpot and cover, setting slow cooker to low.
- Heat vegetable oil in a large cast iron skillet over medium-high heat. When oil is very hot and starts to smoke, add the pork loin (squeeze it in, if necessary). Sear each side of the pork until golden, then transfer to the prepared slow cooker.
- Spoon the sauce over pork and then top with 4-6 Tbsp of butter. Cook on low for 2-4 hours, or until the internal temperature of the pork reaches 145-165 ℉. Be sure to check the pork early to avoid over-cooking.
- Transfer cooked pork to a cutting board and tent with foil; let rest for 15 minutes before slicing and serving.
- Optional: If desired, you may spoon the sauce from the Crockpot into a medium saucepan. At this time, you may taste the sauce to determine if it needs additional honey, for sweetness or balsamic for a taste that's more tangy. Then, whisk together the cornstarch and 1/4 c water and add to saucepan. Heat over medium heat until sauce begins to boil. Reduce heat to low. Allow to simmer 1-2 minutes, until thickened. Remove from heat. Serve with sliced pork.
