Slow Cooker Brown Sugar & Balsamic Glazed Pork Loin Recipe

Pork Tenderloin slow cooked to perfection, then topped with the most delicious glaze. It's melt-in-your-mouth amazing and worth the extra step.

You probably know by now how much we love easy slow cooker recipes. This brown sugar and balsamic pork loin is one of our favorites.

The slow cooking makes the meat so tender, and the sweet but sour glaze is the perfect finishing touch.

This recipe is perfect for Sunday dinner or for when you really want to impress your mother-in-law. ūüėČ

If you’re in the market for a new slow cooker, every single one of us own this one. It’s simple, but it never fails!

How to make this pork loin recipe:

  1. In a small bowl, combine sage, salt, pepper and garlic. Rub this mixture all over your pork loin. If you don’t have sage on hand, you could easily substitute it for oregano, poultry seasoning, or rosemary.
  2. Place 1/2 cup of water in the bottom of your slow cooker (we like using these slow cooker liners for a quick cleanup), then place the pork loin in the slow cooker.
  3. Cook on low for 6-8 hours. Usually we aim for 6 hours if we want to slice our pork, 8 if you want to serve it shredded. If you’re short on time, you could cook it on high for 3-4 (but your meat won’t be as tender).
  4. About 1 hour before roast is done, combine the glaze ingredients in a small sauce pan. Heat over medium-high heat and stir continuously until the mixture thickens. Brush the pork loin with glaze 2 or 3 times during the last hour of cooking. (If there seems to be too much water in your slow cooker to glaze the entire pork loin without it rubbing off, just glaze the top).
  5. Serve with remaining glaze on the side.

To cook this in the oven:

Preheat oven to 350 degrees. Heat a Tablespoon of olive oil over medium-high heat and brown the pork on sides.

Place pork in a shallow roasting pan. Combine sage, salt, pepper, and garlic, and rub it over the roast.

Bake for 45 minutes Р1 hour (until the internal temperature reaches 145 degrees). During the last 10 minutes of cooking, make the glaze.

Remove the pork from the oven, then brush the glaze over the top. Turn the oven to broil, and return the glazed pork to the oven for 5 minutes.

Remove and serve with the extra glaze.

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Serve this pork loin with:

Serves: 6

Slow Cooker Brown Sugar & Balsamic Glazed Pork Loin Recipe

Pork Tenderloin slow cooked to perfection, then topped with the most delicious glaze. It's melt-in-your-mouth amazing and worth the extra step.

15 minPrep Time

8 hrCook Time

8 hr, 15 Total Time

Save RecipeSave Recipe


  • 1 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic (crushed)
  • 1 (2 pound) boneless pork loin
  • 1/2 cup water
  • Glaze:
  • 1/2 cup brown sugar
  • 1 Tablespoon cornstarch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 Tablespoons soy sauce


  1. Combine sage, salt, pepper and garlic. Rub over roast.
  2. Place in slow cooker with 1/2 cup water.
  3. Cook on low for 6-8 hours.
  4. About 1 hour before roast is done, combine all 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.
  5. Serve with remaining glaze on the side.


Main Course
Slow Cooking
dairy free
egg free
seafood free
treenut free
sesame free
mustard free



69 cal


1 g


10 g


2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Looking for more Slow Cooker Pork Recipes? You’ll love these pulled pork tacos!

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28 Responses to “Slow Cooker Brown Sugar & Balsamic Glazed Pork Loin Recipe”

  1. 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
    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!
    • Six Sisters
      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. 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
    • 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.
  4. 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.
  5. Elizabeth Oborn
    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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