Step 1

Halve 1 pound baby potatoes. Peel and cut 1 pound carrots crosswise into 1-inch pieces. Place both in an even layer in a 6-quart or larger slow cooker. Generously season 1 pork loin all over with kosher salt and black pepper. Place on top of the vegetables.

Step 2

Place 1/4 cup honey, 1/4 cup balsamic vinegar, 1/4 cup low-sodium broth, and 1 tablespoon cornstarch in a medium bowl and whisk until smooth. Pour over the pork loin.

Step 3

Cover and cook on the LOW setting until an instant-read thermometer inserted into the middle of the pork loin registers at least 145°F, 2 1/2 to 3 1/2 hours.

Step 4

Transfer the pork to a cutting board and the vegetables to a serving bowl. Pour the sauce into a large saucepan and bring to a boil over medium-high heat. Cook until thickened enough to coat the back of a spoon. Slice the pork loin and serve with the vegetables and sauce.