Go Back

Crockpot Cherry Balsamic Pork Loin

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.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 4 hours
Resting Time 15 minutes
Course Main Course
Cuisine American

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.

Notes

Note: If you do not have kosher salt, be sure not to evenly swap table salt for kosher salt in your brining solution. Otherwise, your pork will be too salty.  You should only add 1 Tbsp. of regular / table salt to the brine.
Keyword balsamic, crockpot, pork, pork loin, slow cooker