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Slow cooker pork loin in a delicious glaze
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Slow Cooker Pork Loin

This pork loin is like no other you've ever tried in your life! It's stuffed with pineapples and garlic, cooked slowly to tender perfection on a bed of pineapples and onions, and topped with a balsamic brown sugar glaze. It's easy enough for a midweek meal yet fancy enough for the holidays.
Course Main
Cuisine American
Prep Time 35 minutes
Cook Time 2 hours
Total Time 2 hours 35 minutes
Servings 10
Calories 232kcal
Author Imma

Ingredients

  • 3-4 pound pork loin (not tenderloin)
  • 2-3 teaspoons Creole seasoning
  • 2 teaspoons salt
  • 4-5 cloves garlic, sliced
  • ½ pound pineapple, peeled, cored, and sliced ¼–½ inch thick
  • 1 large onion, sliced

Pork Glaze

  • ½ cup water
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch
  • ¼ cup balsamic vinegar
  • 2 tablespoons soy sauce

Instructions

  • Trim any excessive fat from pork. A little fat will help keep the roast juicy over the long period of cooking.
  • Season pork with salt and pepper. Then thoroughly rub with Creole seasoning.
  • Slice the garlic cloves into 4-5 slices each. Then cut the pineapple into approximately ¼-inch-thick slices.
  • Using a small, sharp knife, make slits in the pork loin deep enough to insert the pineapple and garlic slices.
  • Then stuff as many pineapple and garlic slices as possible into the slits.
  • Line the bottom of the slow cooker with onion and pineapple slices.
  • Gently place the pork loin on top of the pineapple and onion slices.
  • Cover the slow cooker and cook on low for 5-6 hours or high for 2-3 hours.
  • Once the pork is tender, remove it from the slow cooker and brush it with the glaze.
  • Carve the pork into slices and serve each slice with the pineapples and onions, plus a couple of spoonfuls of the liquid (once you've rendered off the fat).

Pork Glaze

  • About 20 minutes before the pork is ready, heat a small pan or skillet over medium heat. 
  • Add water, brown sugar, cornstarch, balsamic vinegar, and soy sauce. Heat over medium heat, stirring frequently, for 3-4 minutes or until the sauce thickens.
  • When the pork is ready, brush it with the balsamic glaze. Then spoon extra balsamic glaze over each slice of pork loin when serving.

Notes

  • The cooking times in this recipe will give you tender but still sliceable pork. If you want fall-apart tender, simply add a couple of hours to the cooking time. 
  • Trim most excess fat from the pork loin, but not all of it. Fat helps keep the roast juicy and tender during extended cooking times. 
  • You can serve slices of this pork loin on individual plates, but this recipe looks gorgeous presented whole on a serving tray and then sliced up right at the dinner table.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 140g | Calories: 232kcal | Carbohydrates: 12g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 86mg | Sodium: 738mg | Potassium: 591mg | Fiber: 1g | Sugar: 9g | Vitamin A: 180IU | Vitamin C: 13mg | Calcium: 24mg | Iron: 1mg