Crock Pot Brown Sugar and Balsamic Glazed Pork Loin

This Crockpot Balsamic Glazed Pork Loin recipe has excellent flavor, and the leftovers make a great pork loin sandwich!


Three fourths of our family loved this Crock Pot Balsamic Glazed Pork Loin. It was moist with a great flavor, and the sauce was outstanding. Luckily I doubled the recipe, because we gobbled it up for two dinners, and put it on a couple of sandwiches, too. Lily didn’t like it, but she’s going through a spotty vegetarian stage, and is mostly meat-free these days. It really gets under my husband’s skin, which I find hilarious. I don’t know if anything would disappoint him more than one of our kids becoming an honest to goodness vegetarian. That man is a carnivore, through and through.

I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this recipe.

Crock Pot Balsamic Glazed Pork Loin

Crock Pot Thursday: Brown Sugar and Balsamic Glazed Pork Loin
Prep time
Cook time
Total time
This Crock Pot Brown Sugar and Balsamic Glazed Pork Loin is a delicious dinner, and the leftovers make a great pork loin sandwich!
  • 1 (2 pound) boneless pork loin
  • 1 teaspoon ground sage
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 clove garlic, crushed
  • ½ cup water
  • Glaze
  • ½ cup brown sugar
  • 1 tablespoon cornstarch (maybe a bit more)
  • ¼ cup balsamic vinegar
  • ¼ cup water
  • 2 tablespoons soy sauce
  1. Combine sage, salt, pepper and garlic, and rub over roast.
  2. Place in slow cooker with ½ cup water.
  3. Cover and cook on low for 6-8 hours.
  4. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan.
  5. Heat and stir until mixture thickens.
  6. Brush roast with glaze 2 or 3 times during the last hour of cooking.
  7. Serve with remaining glaze on the side.

The leftovers make a delicious sandwich!

This Crockpot Balsamic Glazed Pork Loin recipe has excellent flavor, and the leftovers make a great pork loin sandwich!

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18 thoughts on “Crock Pot Brown Sugar and Balsamic Glazed Pork Loin

  1. I want to make this. Problem: I don't have the ingredients on hand, meaning I have to go to the grocery store. Also it is 10:20 a.m. out here on the West Coast which is way before my usual dinner planning hour of 4:30 p.m.

    1. The first night I served it with steamed cauliflower and green salad. The second night it was with roasted broccoli and something I can't remember. Salad again, maybe? I think it would be good with rice, too.

  2. I love my crock and use it all the time. One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1pound of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie)3 cloves garlic or 1 large heaping tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt/pepper to taste the last 20 min. of cooking (most of the time you do not need this, so don’t put it in until the last of the cooking if you find that you need a little more)1 1/2 tablespoons of pinto bean seasoningPut all this into the crock and put on high and cook for four hours. Or on slow for six to eight hours. Serve with shredded cheese on top if you like over rice. So good. You can also use ham if you like for the meat. This makes a great meal or side dish. Sometimes I use a 2 pound bag of beans so we can have leftovers. You can also use the leftover beans to make your own refried beans, just add cheese and mash up. Enjoy, now off to put a crock of these on.

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