Slow Cooker Honey Balsamic Pork Loin ~ this moist, juicy pork loin is an effortless crock pot dinner featuring a tangy, sweet and savory glaze that's impressive enough for company! | #porkloin

Slow Cooker Honey Balsamic Boneless Pork Loin

This tender slow cooker boneless pork loin is glazed in a sweet and tangy sauce featuring honey, balsamic vinegar, and soy sauce. Delicious and effortless, you'll never believe it came out of the crock pot!
Course Main Course
Cuisine American
Keyword boneless pork loin slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 267kcal
Author Samantha Skaggs


For the pork:

  • 1 (approximately 3-pound) boneless pork loin
  • 2 teaspoons ground sage
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 cloves garlic minced
  • 1/2 cup water

For the glaze:

  • 1/3 cup honey
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch


  • Place pork loin in the bottom of a large slow cooler.
  • In a small bowl, combine sage, salt, and pepper. Sprinkle half of the spice mixture onto one side of the pork loin and press it into the meat with your fingertips. Flip the pork over and repeat on the other side.
  • Spread minced garlic over the top of the pork loin and press down again.
  • Pour water into the bottom of the slow cooker and cook on low for 8 hours.
  • An hour before serving, prepare the glaze. In a small pot, mix glaze ingredients together until cornstarch has dissolved. Bring to a low simmer and cook, while stirring, for a few minutes or until the mixture has thickened. It will continue to thicken as it cools.
  • During the last hour of cooking, brush roast with glaze three times. The last time, either pour all of the remaining glaze over the pork loin, or reserve whatever is left after brushing as a dipping sauce.


If my pork loin has a layer of fat on one side when preparing this recipe, I cook it with that side up so that the fat can melt into the meat and further moisten it while cooking. Then I carefully flip the whole loin over with some tongs before I start glazing it. This way, when we're ready to eat, we can cut away the layer of fat without losing the glaze.


Calories: 267kcal | Carbohydrates: 10g | Protein: 38g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 461mg | Potassium: 660mg | Sugar: 8g | Vitamin C: 0.6mg | Calcium: 13mg | Iron: 1.1mg