Garlic Balsamic Pork Loin in a Crock Pot

This recipe came from one of my usual habits and that would be looking for the best deal on the largest piece of meat. This recipe I grabbed a Poin Loin for an extremely low price. I was able to make this recipe and still get enough to make 6 one inch cutlets for another meal or two. I searched the internet for the right recipe and found this one. I love Balsamic Vinegar and make my own vinegars so this was even more exciting.  

Here is what you will need

Ingredients- Crock Pot

• 3 pound pork loin
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp ground pepper
• 1 cup broth (I use vegetable broth but chicken is ok also)
• 1/3 cup olive oil
• 1/8 cup of Balsamic Vinegar
• 4 garlic clove peeled and smashed
• 1/2 teaspoon of Italian Spices ( I think that we all have our own version of Italian Spices but I used 21 Seasoning Salute from TJ ) 

Before we start let's talk Italian Spices there are several different brands. I make a lot of my own spice blends. Italian Spice is a combination of a few key spices but each bottle is different. I have made my own spices for a long time .To grow, dry and grind gives you pleasure in making your own and it is flexible regarding the ingredients. If you look under the Recipe Tab at the top of the page and scroll down to Sauces, Rubs and Syrups you will find them. Not now you need to stay here for now. 

Mix all the spices together in a small bowl and set it aside

Clean and dry your pork 

Rub your pork all over with the seasonings you mixed in the bowl

(Save the Italian Spices/mixed season mix for the glaze)

The best way to keep the moisture in your pork loin and get a nice crisp outer crush is to sear your pork in an iron skillet. I always use cast iron because it gets the heat no other pan can. You can use a regular frying pan just get the crust like the picture to the left. No matter how you do it get the crusty outer skin. 

Put the broth you are using into your crock pot. Once seared put your pork into the crock pot keeping the fat side up.

Next take your Italian/Mixed spices, olive oil, balsamic vinegar and garlic and put it into a blender to make a glaze. Coat your pork loin with this either with a brush or like I did just pour it on top. Those flavors and extra sauce really make a good gravy type sauce for the pork once cooked. 

Cook the pork on warm/low for 4 hours or until the pork reads an internal temperature of 145 degrees.

I apologize for no after picture the family was over and we were so busy talking, laughing and what not I forgot. But it was delicious. I made some boiled potatoes with the skins on and mashed them adding butter, milk and ranch dressing (s easy and yummy) and steamed asparagus on the side.