Crock Pot Garlic Balsamic Pork Loin

Used the same recipe but baked it uncovered at 350 degrees for 45 minutes (smaller pork roast). Covered and let rest for 10 minutes.. very good

It was ok

Delicious! Served with mini roasties and some green veg... Even my 5 year old inhaled it!! Didn't need anywhere near as long as stated in the recipe, I used a 550g tenderloin, cut into 2, and had it on slow cook in my instant pot for 3 hours - it was melt in your mouth. Reduced the liquid down and added some cornflour to make a gravy. Nom!

Used pork tenderloin. Excellent!

Came out very tender and delicious! Love the flavor.

Forgot the bas.vig. but it was great.

Delicious and so easy ! Much better than having a hot oven on all day during summer. Will definitely make again.

I recommend using a meat thermometer to make sure it doesn’t overcook, I think the searing process can significantly speed up the cooking time - mine was done to 150° almost 3 hours before I expected

Overall really easy and it didn’t take as long on High - maybe 2hrs until the temp was reading at 146/148F. So I would recommend keeping an eye on it. I also flipped it halfway through and made sure to regularly baste it with the sauce/broth combo. Ours wasn’t tough, but if cooked too long, it could easily become really tough. The flavor is really great though!

Make sure you do not cook to long. Next time I probably will not put stock in . The pork made so much juice

This was amazing!

Hubby loved it. Me? I'd cook it longer and turn it into shredded pork tacos. I had a 1.5 tenderloin and cooked on high for 3 hours.

Nice recipe. I made up the quantities of ingredients a little, but turned out well! Added in an onion, pepper and mushroom and served with random pack of gnocchi and was all good. Would make again sometime.

Definitely a no from me. I followed the instruction exactly and honestly the meat was dry and it was lacking in flavor. Resembled dog food

This is THE best pork loin I’ve ever made according to my husband. The bar was not set high because I ALWAYS overcook pork and it’s dry and not great. I don’t like pork much and even I loved this. It was so tender and juicy. We didn’t need knives. It cut with a fork. Amazing. But here’s the trick: I checked the internal temp after 2.5 hours on low. It was already close to done and only needed 15-20 more minutes in the crockpot. There is no reason to cook it for as long as most recipes say to. Once it was done, I popped it under the broiler until it was browned (I skipped the searing step in the beginning). And then I let it rest until we were almost ready to eat. I also spooned the crockpot juices onto the slices when I served it.

I did 30 mins on high and then 1.25 hrs on low and it was exactly the right temp. Let it rest and then cut in. Very moist and delicious!