Balsamic Glazed Pork Loin
A slow-cooked pork loin rubbed with paprika and rested in a garlicky balsamic glaze for a tender, tangy roast.
Ingredients
- 1.4kg boneless pork loin
- 1 tsp salt
- 1 tsp paprika, sweet or smoked
- 1/2 tsp onion powder
- 1/4 tsp fresh ground black pepper
- 80ml chicken broth
- 60ml olive oil, divided
- 45ml balsamic vinegar
- 5 cloves garlic, smashed
- 1/2 tbsp Italian seasoning
Instructions
- Pat the pork loin dry with paper towels.
- Combine the salt, paprika, onion powder and black pepper in a small bowl and whisk together. Sprinkle the rub all over the pork.
- Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the pork and sear on each side until golden brown.
- In a blender, combine the remaining olive oil, balsamic vinegar and garlic and process until thickened. Add the Italian seasoning and blend briefly.
- Pour the chicken broth into a slow cooker. Place the pork loin in fat-side up, then brush the balsamic mixture over the pork.
- Cover and cook on low for 4-5 hours, or high for 3 hours, until the pork reaches an internal temperature of 63°C (145°F).
- Transfer the pork to a cutting board, cover with foil, and let it rest before slicing to serve.