Ingredients
3-pound pork loin
1 teaspoon salt
1 teaspoon paprika
½ teaspoon onion powder
¼ teaspoon fresh ground pepper
⅓ cup chicken broth
4 tablespoons TAO Rosemary Pressato Olive Oil, divided
3 tablespoons TAO Amarena Cherry Balsamic Vinegar
5 cloves garlic, smashed
½ tablespoon Italian seasoning
Directions
Pat pork dry 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 Rosemary Olive Oil to a large skillet and set over medium heat; add pork and sear for a couple of minutes on each side or until golden brown.
In a blender or food processor, combine the remaining olive oil, Amarena Cherry Balsamic Vinegar, and garlic; process until combined and thickened. Add Italian seasoning and whirl for just a couple of seconds to combine.
Add chicken broth to the insert of your slow cooker. Place pork loin, fat side up, in the slow cooker. Using a pastry brush, brush the prepared balsamic mixture over the pork loin. Cover the 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 the internal temperature reaches 145˚F.
Remove pork from the slow cooker and transfer to a cutting board; cover pork with foil and let rest for 15 minutes before slicing. Slice and serve.