Garlic Balsamic Pork Loin
An EASY, family-friendly, DELICIOUS, weeknight crockpot recipe! As a mom of three kids, I do a LOT of running around! Nothing beats coming home to a dinner that literally cooked itself – this is a FAVORITE of mine!
- 3 lb pork loin
- 1 tsp Hepp’s Himalayan Sea Salt
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp freshly ground black pepper
- 1/3 cup chicken broth
- 2 Tbsp Garlic Extra Virgin Olive Oil
- 3 Tbsp Rosemary Extra Virgin Olive Oil, divided
- 3 Tbsp Traditional Balsamic Vinegar
- 5 cloves garlic, minced
- 1/2 Tbsp Italian Seasoning (I’m loving the lightly dried Italian Herbs in the refrigerated produce area)
Pat pork loin dry with paper towels.
In a small bowl, mix Hepp’s Himalayan Sea Salt, paprika, onion powder, and freshly ground black pepper, rub on the pork loin, covering the entire loin.
Add 1 Tbsp Garlic Extra Virgin Olive Oil to a large skillet and set over medium heat. Sear loin for 2-4 minutes on each side.
In another small bowl, whisk Rosemary Extra Virgin Olive Oil, Garlic Extra Virgin Olive Oil, Traditional Balsamic Vinegar, minced garlic and Italian seasoning, set aside.
Add chicken broth to the insert of your slow cooker. Place pork (fat side up) in your slow cooker. Using a pastry brush, brush the prepared balsamic mixture all over the pork loin. Cover and cook on low for 4-5 hours.
When pork is cooked (internal temperature to 145˚F), remove from slow cooker and transfer to a cutting board; let rest for 15 minutes before slicing.