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Pat dry pork with paper towels.
Combine salt, paprika, onion powder, and black pepper in a small bowl; whisk to combine. Take the rub and sprinkle it all over the pork.
Add 1 tablespoon olive oil in a large skillet and set over medium heat; add pork and sear for a couple minutes on each side, or until golden brown.
In a blender or food processor combine remaining olive oil, balsamic vinegar, and garlic; process until combined and thickened. Add Italian seasoning and whirl for just a couple seconds to combine.
Add chicken broth to the insert of your slow cooker. Place pork loin, fat side up, in slow cooker. Using a pastry brush, brush the prepared balsamic mixture all over the pork loin. Cover slow cooker with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 3 hours.
Check for doneness by inserting an instant read thermometer into the thickest part of the meat; pork is done when internal temperature reaches 145˚F. Remove pork from slow cooker and transfer to a cutting board; cover pork with foil and let rest for 15 minutes before slicing. Slice and serve.