Pork Loin in Balsamic Vinegar and Honey, a slow cooker recipe.

Pork Loin in Balsamic Vinegar and Honey because everyone needs a delicious slow cooker dinner recipe they can count on!

Balsamic vinegar and honey are a delicious flavor pairing on pork.

Before retirement I liked to cook up several recipes on Sunday of each week. The time in the kitchen was a direct opposite of my work at the office, plus we got dinner! Actually we got dinner on Sunday and help with or other dinners throughout the week taken care of. This cooking ahead activity was not only therapeutic for me, but I had come to learn the hard way that one is never able to predict the commute traffic and worse, my husband never knew where his starting point was going to be, for his return home. This Pork Loin in Balsamic Vinegar and Honey made it's way to our table!

A slow cooker and a pork roast are often best friends!

Pork is a favorite around here, not only for the delicious flavor, but also because it is often a good buy at the marketplace. And let's not forget about the important B vitamins that pork offers. You can make this recipe with any pork roast, but I do caution that when using a loin, use the shorter cooking times or better yet a thermometer to avoid overcooking. Pork Loin roasts and chops can overcook very easily. But don't let that stop you from cooking them, it just takes a bit more attention to their being done, but not overcooked. A lesson that even I had to learn. Modern day pork is easier to cook than the pork chops and roasts from my Mother's table. 

Pork chops (sorry mom!) were often dry from cooking so long, and while I loved the flavor of her pork roasts, and let's not forget the gravy! A pork roast needed some of that gravy...but modern day pork is raised leaner, and I found that I had to adjust my own idea of how pork is cooked and served. This juicy Pork Loin in Balsamic Vinegar and Honey is one of those recipes that helped me up my pork cooking game! And who can't use another delicious dinner time recipe that calls for a slow cooker, allowing you easy prep and the freedom to walk away until the timer chimes? That's what I thought...

This roast gives off such a robust, delicious aroma when cooking. We had an extra helper at the kitchen door, hoping for a little taste.....

Ingredients needed for this recipe:

• pork roast
• balsamic vinegar
• honey
• salt
• garlic salt
• bay leaves
• thyme leaves
• rosemary leaves

You will also need the following:

• a large slow cooker
• measuring cups
• measuring spoons
• small bowl or large measuring cup

Now we are ready to begin!

 

Pork Loin in Balsamic Vinegar and Honey
adapted from:  Cafe Johnstonia

1 3-5 pound pork roast frozen is fine, you don't have to thaw
1 c balsamic vinegar
1/4 c honey
1 1/2 t salt
garlic salt
2 bay leaves
1 t thyme leaves - crushed
2 t rosemary leaves - crumbled

In a small bowl stir together the balsamic vinegar and honey. 

Place the pork roast in the bottom of the slow cooker, slowly pour the vinegar mixture evenly over the meat. Sprinkle the plain salt over the vinegar, avoiding the roast.

Top season the pork roast with the garlic salt. Scatter the herbs over the top of the roast.

Cover and cook on low 6-8 hours or on high 3-4 hours. Use a meat thermometer to check the roast at the 6 hour mark for low heat or the 3 hour mark for high heat. Continue to cook is needed, let roast rest for 30 minutes with the lid off before carving to serve. 

Note:  when using a loin roast due to the lean nature of the meat, cook for the shorter time given. 

You may remove the pork roast to a platter, for the 30 minute rest period. If desired strain cooking liquid, simmer to reduce by about half. Serve as a sauce for the pork. 

Storage options for Pork Loin in Balsamic Vinegar and Honey. Store in the refrigerator for up to three days. Store the roast and the sauce separately. I do not recommend freezing this recipe.

UPDATE:  For your convenience, a "copy and paste" version of Pork Loin in Balsamic Vinegar and Honey has been included below. 

You may also enjoy: 

Honey Pork with Pineapple and Roasted Chilies. 

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Printable "copy and paste" version:

Pork Loin in Balsamic Vinegar and Honey
adapted from:  Cafe Johnstonia

1 3-5 pound pork roast frozen is fine, you don't have to thaw
1 c balsamic vinegar
1/4 c honey
1 1/2 t salt
garlic salt
2 bay leaves
1 t thyme leaves - crushed
2 t rosemary leaves - crumbled

In a small bowl stir together the balsamic vinegar and honey. 

Place the pork roast in the bottom of the slow cooker, slowly pour the vinegar mixture evenly over the meat. Sprinkle the plain salt over the vinegar, avoiding the roast.

Top season the pork roast with the garlic salt. Scatter the herbs over the top of the roast.

Cover and cook on low 6-8 hours or on high 3-4 hours. Use a meat thermometer to check the roast at the 6 hour mark for low heat or the 3 hour mark for high heat. Continue to cook is needed, let roast rest for 30 minutes with the lid off before carving to serve. 

Note:  when using a loin roast due to the lean nature of the meat, cook for the shorter time given. 

You may remove the pork roast to a platter, for the 30 minute rest period. If desired strain cooking liquid, simmer to reduce by about half. Serve as a sauce for the pork. 

Storage options for Pork Loin in Balsamic Vinegar and Honey. Store in the refrigerator for up to three days. Store the roast and the sauce separately. I do not recommend freezing this recipe.

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