Slow Cooker Brown Sugar & Balsamic Glazed Pork Loin Recipe

This recipe is one of my very favorite slow cooker recipes.  The meat is so flavorful and moist.  We all LOVED it!  The hardest part is brushing on the glaze!

Brown Sugar and Balsamic Glazed Pork Loin Recipe:
1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.


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  1. says

    So glad you posted this! I’m doing some freezer “cooking” today and needed another pork recipe to use the rest of my pork. I made the rub by putting all the ingredients in a plastic bag and shaking it all together, then I added the pork to freeze that. I then made the glaze and sprayed a muffin pan and poured the glaze in the muffin tins to freeze so that I can just pop a couple in the microwave to use the night we’re doing it. I’m hoping it works! :)

  2. Anonymous says

    I made this tonight and it was great! My husband and 2 and 4 year old boys had clean plates. I only cooked the tenderloin for 5 hours and that was more than enought time. Next time I would double the glaze recipe so I could use more after it is plated. It was soooo yummy! Thanks for a great and super easy recipe!

    • says

      You can substitute sage with a few things. Poultry seasoning has sage in it, so that will work. Also Marjoram or Rosemary would work. Sage is used sparingly, so you will probably be fine if you don’t have any of the spices listed. But these are a few options. Hope this helps. -The Six Sisters

  3. Jen says

    I assume the pork loin is drained before the glaze as there is still water and pork grease in the cooker?? Also, do you rinse off any of the rub?? It looks very sage-y…or just slap the glaze on top?? thanks!

  4. Laura says

    Didn’t have any sage so I made it without and it was great! A couple things I’ll do differently next time – way too much water in the crockpot pre-glaze and I kept flipping the loin over to get it on all sides, but the water would clean it off. It resulted in having a sort of “broth” to spoon over the meat and rice I served it with, so not all bad, but next time I”ll use less water and double the glaze so we can use it for a sauce when serving

    • Cyd says

      The low temperature on a crock pot is about 200 degrees. Every crock pot varies. You would probably want to cook it around 275 to 300 degrees. You will want to watch it closely. The size of your roast will determine the cooking time. Probably around 2 hours for a 2 pound roast. Just be sure it’s cooked through. Check often. We have only made this in the slow cooker, so I’m going off of cooking times for other pork loin recipes.

  5. Maria says

    I cooked this last night and we loved it!! I doubled the glaze and now have a bunch left.
    Will this keep? And if so for how long and would you store it in the frig or pantry? I would love to have this around to use on veggies or chicken or anything else I could think of.

    • Cyd says

      Hi Maria! We have never hung on to the glaze for any length of time to use at a later date. It should be fine storing in the pantry. If it does’t mix up well when ready to use, you could easily make some more and you aren’t out much!

  6. donna says

    Do you know what the time conversion would be for an electric pressure cooker? I just purchased one and I am still a little nervous without specific instructions. It is so much faster than the crockpot and has really helped out with dinner time.

  7. Elizabeth Oborn says

    I just tried this recipe tonight and loved it! The glaze was delicious and very balsamic-y. It’s more of an adult taste though so my kids begged me to wipe the glaze off their portions. And cook it for 6 hours on low–any more than that and it dries out. And one other idea–i substituted the 1/2 cup of water in the glaze for 1/2 cup of drippings from the crock-pot juices and it was great. If you like balsamic flavor, you’ll love this recipe.

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