When cooked well, pork is the perfect meat, both lean and tender. However, too much heat turns it to rubber. Cooking pork loin in the slow cooker keeps the meat juicy and gives the mild flesh time to absorb lots of flavor.
Honey and soy sauce create a perfect harmony of sweet and savory, while balsamic vinegar adds a subtle tang. Serve the meat and veggies over jasmine rice or toss the juices from the slow cooker with linguine for a quick side.
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Cooktop Cove
Slow Cooker Pork Loin
4-6
25 minutes
3 hours
4 hours
2-pound pork loin
1 teaspoon pepper
2 tablespoons soy sauce, divided
2 tablespoons honey, divided
2 tablespoons balsamic vinegar, divided
1 cup chicken broth
4 cloves garlic, minced
3 cups thinly sliced white mushrooms
1 head broccoli, cut into florets
Mix pepper and 1 tablespoon each of soy sauce, honey and balsamic vinegar. Pour over pork loin and massage into meat. Set aside and let marinate for 30 minutes.
Pour chicken broth, remaining tablespoon soy sauce, honey and balsamic vinegar into a 6-quart slow cooker. Add garlic and whisk to combine.
Add mushrooms and mix well. Gently place pork loin on top.
Cover and cook on low for 2 hours, 30 minutes.
Remove lid and tuck in broccoli florets along the sides of the pot. Continue to cook on low for another 30 minutes.
Remove slow cooker pot from base and partially open lid to release steam. Allow to rest for 30 minutes before slicing pork loin and serving. The resting process keeps the pork moist and allows the broccoli to become tender.
Pro tip: To allow flavors to penetrate the meat more deeply, apply the marinade the day before cooking and marinate overnight in the fridge.
