What's for Dinner Tonight? - Crock Pot Garlic Balsamic Pork Roast

From Katrina at Diethood.com, this crock pot recipe makes a pork roast that is extremely tender and juicy. It is very easy to prepare and will be one of the best pork loins you will ever taste! Serve with oven roasted potatoes and a side salad for a delicious meal for family or friends.

Crock Pot Balsamic Pork Roast

3-pound pork loin
1 teaspoon salt
1 teaspoon paprika, sweet or smoked
½ teaspoon onion powder
¼ teaspoon fresh ground pepper
⅓ cup chicken broth
4 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
5 cloves garlic, smashed
½ tablespoon Italian seasoning

  1. Pat dry pork with paper towels.
  2. Combine salt, paprika, onion powder, and black pepper in a small bowl; whisk to combine. Take the rub and sprinkle it all over the pork.
  3. Add 1 tablespoon olive oil in a large skillet and set over medium heat; add pork and sear for a couple minutes on each side, or until golden brown.
  4. In a blender or food processor combine remaining olive oil, balsamic vinegar, and garlic; process until combined and thickened. Add Italian seasoning and whirl for just a couple seconds to combine.
  5. Add chicken broth to the insert of your slow cooker. Place pork loin, fat side up, in slow cooker. Using a pastry brush, brush the prepared balsamic mixture all over the pork loin. Cover slow cooker with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 3 hours.
  6. Check for doneness by inserting an instant-read thermometer into the thickest part of the meat; pork is done when internal temperature reaches 145˚F.
  7. Remove pork from slow cooker and transfer to a cutting board; cover pork with foil and let rest for 10 to 15 minutes before slicing. Slice and serve.
  • NOTES:
  • Pork Loin: We use a pork loin, not a pork tenderloin, for this recipe. There is quite a difference between the two cuts, including cooking time. Pork Loin needs to cook much longer than a tenderloin.
  • Seasonings: Use your favorite blend, or use what the recipe suggests.
  • Cooking Time: Pork loin is a very lean cut of meat, and if cooked properly, it is juicy and tender, but when overcooked, it can be dry and tough. Please use an Instant Read Meat Thermometer to check for doneness; pork is cooked through when the internal temperature registers at 145˚F. Also, let the pork roast rest for about 10 minutes before slicing and serving.
  • Storing: Place leftovers in an airtight container and refrigerate them for 3 days. To freeze, store in the freezer for up to 3 months.
NUTRITION

Calories: 298 kcal | Carbohydrates: 2 g | Protein: 39 g | Fat: 14 g | Saturated Fat: 3 g | Cholesterol: 107 mg | Sodium: 379 mg | Potassium: 665 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 123 IU | Vitamin C: 1 mg | Calcium: 19 mg | Iron: 1 mg | Net Carbs: 1 g




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