This brown sugar pork loin is made in the slow cooker for an easy weeknight meal. You’ll love the balsamic glaze!
I love my slow cooker. Especially since I started washing it in the dishwasher. HELLO. Why was I not doing that all along?!?
These days, I run out of energy around 3:00. That’s assuming I start the day with any energy, which is rare. Enter reason #2 why I love my slow cooker: Dinner is already taken care of by 3:00. This means more time lying on the couch.
Reason #3, you probably all know already. Meat grosses pregnant Rachel out. Big time. I have a slightly better chance of being able to eat it if the slow cooker does all the cooking.
This recipe really could not be any easier. I highly recommend it. A quick, easy weekday meal. You can eat it plain, over rice, or throw it on a bun and call it pulled pork. All very good choices. Enjoy!
About this brown sugar pork loin:
The brown sugar pork loin has so much flavor because it’s flavored twice: first with a rub, and then with a delicious glaze. Begin by stirring together a rub consisting of brown sugar, Dijon mustard, and balsamic vinegar. You rub the uncooked pork loin with this mixture, then put it in the crockpot with a few cloves of garlic and a bit of water.
Note: For even more flavor, sear the pork loin first in a large skillet or Dutch oven first, then do the rub, and then put the roast in the slow cooker.
Let the pork cook on low for seven to nine hours. This is why I love slow cookers! Put it in there and forget about it for the rest of the day until you’re ready to eat dinner.
After the brown sugar pork loin has finished cooking, make the glaze. Stir together more brown sugar, balsamic vinegar, soy sauce, cornstarch and water in a saucepan. Simmer for ten to fifteen minutes to thicken the glaze and concentrate the flavors.
Now you decide. How do you want to serve this delicious meal? There are options here: Slice the pork loin roast and drizzle the glaze over it. Serve it with rice or noodles. Or, shred the pork, as pictured, mix in the glaze, and serve it with sides, like roasted broccoli or spicy sweet roasted butternut squash. Or, pile it on a bun and make a delicious pulled pork sandwich and serve it with crispy air fryer French fries.
I like to do both actually. I slice half the roast to eat that way, and shred the rest for future meals. Brown sugar pork loin freezes well, too
Garnish with sesame seeds, if desired. A sprinkle of chopped scallions or parsley would be delicious, if you have them. Enjoy!
Whether it’s pork loin roasts, pork tenderloin, pulled pork, or pork chops, cooked in a crockpot, Instant Pot, oven, or skillet, I’ve got you covered! Here’s a sampling:
- Instant Pot Pulled Pork – a faster way to prepare pulled pork, tender and tasty
- Instant Pot Pork Loin Roast – turns out perfectly every time, tender slices with a tasty sauce
- Pork Medallions with Lemon Garlic Sauce – use a pork tenderloin for this recipe
- Mango Bourbon Pulled Pork – another slow cooker recipe
- Crispy Breaded Pork Chops – bake these in the oven
- Breaded Air Fryer Pork Chops – another way to cook perfectly done breaded pork chops
- Pork Tenderloin with Spice Rub – turns out perfect every time
- Pork Tenderloin with Caramelized Apples and Onions
for the pork:
- 1 boneless pork loin (4-6 pounds)
- 2 garlic cloves, halved
- salt and pepper to taste
- 1/2 cup light brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1/2 cup water
for the glaze:
- 1 cup light brown sugar
- 2 tablespoons cornstarch
- 1/2 cup balsamic vinegar
- 1 cup water
- 4 tablespoons reduced sodium soy sauce
- toasted sesame seeds (optional)
for the pork:
- Trim fat from pork loin, pat dry. Stab all over with fork. Sprinkle with salt and pepper. If desired, brown pork roast on all sides in a large skillet or Dutch oven.
- In a small bowl, combine brown sugar, mustard and vinegar. Rub all over the pork loin.
- Put in large slow cooker with garlic cloves and 1/2 cup water. Cook on low for 7-9 hours.
for the glaze:
- In a medium saucepan, whisk all ingredients together. Bring to a boil over medium-high heat, reduce to a simmer (medium-low heat), and simmer until thickened (10-15 minutes). Stir occasionally.
- Shred pork from slow cooker. I use my stand mixer/paddle attachment! You can also use two forks. Drizzle glaze over pork and top with sesame seeds (optional). Alternatively, slice the pork and serve with a drizzle of glaze.
- Make ahead tip: If desired, make a half batch of glaze. Shred all the pork, serve half of it and put half of it in the freezer for future use.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.