Ok...so I used 3 ½ lbs of pork sirloin (thick cut=which was 4 big pieces), did NOT drain the juices before adding the cinnamon & brown sugar. Cooked for 6hrs & 15 min...turning to high for the last 1/2 hr. Not dry at all...simply delish! Poured the juices (there was plenty) into a sauce pan and reduced down to about ½. Added 2 ½ Tbsp. of flour and whisked until thick. Made a fantastic gravy.

I had a lean cut of pork loin and decided to make this recipe because of the awesome reviews and it sounded delicious. I thought it was odd because there was no water or liquid added to the recipe besides a tablespoon of Balsamic vinegar. I should have heeded my instincts. I put the roast in the crock and when I was able to check on it 8 hours later the brown sugar had gotten so burned it was literally caked to the bottom of the crock pot around the roast, and the roast itself was sizzling and the outside was burned. I turned off the crock and had to cut the 'skin' off the outside of the roast and just put the remaining roast in a boiler with some water and bbq sauce to make a mock quick pulled pork because I had nothing else thawed for dinner! The brown sugar, even after 3 soaks, would hardly come off of the crock pot and it wound up badly dimpling and cracking the inside ceramic coating in the edge of one of the sides. Not only was I extremely dissatisfied with this recipe, I was pretty irritated that it had almost cost me my good crock pot! Word to the wise, add water if your pork is very lean, or either don't cut off all the excess fat as specified in the recipe!

Was so looking for another way to cook a roast when I found this one. Was it simple? You got it! Would I cook it again? Yes, BUT would change it a bit. My roast wasn't dry as others stated their where, rather very moist indeed. The only difference was I went from one hour to half an hour for finally hour. The changes I would make... Cut the cinnamon in half, or cut it out totally as my family didn't enjoy it at all! Save the juices to make a gravy with... ( I for years and I do mean YEARS was so fearful to make gravy but finally found good ole cornstarch makes even the worse gravy makers..... THE BEST gravy makers!! Trust me! Try it, you'll LOVE it!!) Outside of that, loved it and may I say thank you for a great recipe for pork!

I never made pork tenderloin before today. I set it out last night to thaw and got on here and got the recipe, WOW what a recipe it is. It turned out moist and sweet!! The only thing i did diffferent was i put some plain old water in the bottom of the slow cooker. (didnt want it to be dry) about four hours into cook time i emptied out 75 percent of the juice and let it go for another 3 hrs and emptied out the rest and let it be for 1 more hour!! Turned out great and now we can have pulled pork for lunch tomorrow, thanks, was delicious!!!

I agree with other reviews that the pork comes out a bit dry. But the suggestions to add broth during the cooking and to make a gravy afterward are brilliant. I'm a terrible gravy-maker, but even I could make gravy from the juices (using a gravy separator!) I wouldn't serve this as a holiday dinner, but it is perfect for a family meal during a busy work-week. Unlike other slow-cooker recipes, this one does not involve a lot of chopping or braising of the meat before putting it in the slow-cooker. It's so easy to get this going in the morning before I leave for work. I will definitely make this again.

Just as others have said, I was skeptikal of this recipe too, but decided to make it because of the great reviews on this site. For me this was a huge mistake. Did not like it at all. It was edible, and my husband choked it down. But way too sweet for a main course. It also came out a little dry for our taste. Though most people who eat pork chops with us, think we're serving them raw meat. But if you you cook them until they just about loose all the pink in the middle, chops will turn out real juicy and cooked perfect after resting. Bottom line, don't waste a good pork loin on this recipe!

I love this recipe, it is one of my all time favorites for pork. It is so simple and yet it tastes like I did so much! Serve it with garlicky mashed potatoes and fresh green beans, it's a real hit! Thanks for sharing it!

I made this last night using a 2 1/2 pound center cut pork loin. I also added a bag of baby carrots on the bottom and used spicey brown mustard.also added about 1/2 can chicken broth after the first hour. I have a small crockpot and at the 5 hr mark my roast wasnt done nor the carrots( I cooked on low) I put this in at 10 am and by 7pm it was falling of my fork...( which is the 9hour cooking time).I also put the juice in a saucepan and thickend a little with some cornstarch for my gravy over mashed potatoes was awesome.My husband is strictly a ""steak n tator"" man and doesnt like ""new""things..and he loved it also!~I will be makig this again using a bigger pork loin and serving at it at thanksgiving!

I made this today, and wow!!! I usually make beef roasts, but now I'm going to always look for pork roasts just so I can make this again! I took the advice of others and cooked it only for about 5 hours (it was a 2lb roast), and it came out delicious and tender. I didn't add any moisture to the pot, since I was going to be home all day to monitor it. I did however lay a bed of Carrots underneath it, which turned out with nice flavor. I put potatoes in there too, which I won't do again, they didn't cook well enough, and I thought tasted strange. After I added the sugar and cinnamon on the last hour I cut slices of apple and put them across the top of the roast. Those turned out really nicely too. I can't wait to make this again!

I love using my crock pot and am so excited that I found another great crock pot recipe. I put the roast in the crock pot one morning before heading out for a day at the beach. I was hesitant about putting the roast in the crock pot without any water or any kind of liquid. So, I told my husband to check on it for me throughout the day. When I got home the house smelled SO GOOD and my husband admitted that he couldn't help himself and had to try it. The roast had cooked off it's own juices and was fine. I think the recipe says to drain off the juice. But, I thickened mine into a gravy to serve with mashed potatoes. YUM!! I have made this roast several times. One time I had some leftovers so the next day I shredded up the meat and mixed in some BBQ sauce for pulled pork sandwiches. My family LOVES it and it is so easy!

I was skeptical of this recipe but decided to try it. My family absolutely loved it. I have a 3 and 5 year old, and they are both picky, but they devoured this dish. If you plan on going the full 7-9 hours the recipe calls for, I would suggest adding broth, but at 6 hours, you should be ok. We now make this dish about twice a month and for company. We are always asked for the recipe.

We love this recipe! It's easy to throw together and have a delicious meal after a busy day... i serve with mashed-potatoes and the family loves it. We have it at least once a week. Definately a keeper.

I would highly recommend this recipe. I found it about a year ago AND make it at least once a month. I have shared it with friends and family as well and they all love it! One thing I would recommend is adding apples and raisins one hour before completion, as it completes the dish. I don't drain off the liquid either...make for a great gravy topping!!! ENJOY!

I used a 4 lb. piece of pork loin and cooked it on LOW for 6 hours. It was tender and the sauce is delicious. Pork loin has very little fat marbling, so it tends to be dry, especially if you trim off the outer strip of fat, so you'll want to use the juices with this meat. I shredded the meat and mixed the gravy with a little prepared BBQ sauce, and now I'll have yummy pork sandwiches for lunch for several days.

I just made this tonight for my family. My 6-year-old, who normally turns up her nose at anything new, actually said, ""Ooooh, yummy!"" when she took her first bite of this! My husband and I loved it, too. My older daughter, however, thought it was a bit too sweet.

I tryed this recipe for the fist time a mounth ago. My wife never eates meat, never likes anything i make with meat so a meat dinner covered in suger she has to like. Well I was right she loved it. Dont cook for 7 to 9 hours way to long u will dry meat out i cooked on low 6 hours after first hour i added half cup of chicken broth. This dinner is really good kids will love it. If my wife likes it anybody will like it.

This was so good! I think that with any recipe, you have to evaluate the size of your roast and make a decision about how long to put it in the crockpot. I've made this recipe three times, and it's been FANTASTIC every time. I've never had to add extra broth, but I do try to keep an eye on the cooking time and gauge how the roast is doing. If you're not able to be flexible with the cooking time, then probably adding a bit of extra broth is a good idea. The taste of this roast is fabulous! It's not overly sweet, but it has a lovely flavor. My extremely picky child loved it as much as my meat-and-potatoes husband did.

I chose this recipe for my first dinner party in my new apartment on Christmas Eve. It was a HUGE hit! Prep time is about ten, maybe fifteen minutes if you struggle with slicing off the excess fat. And cleanup is almost no time at all. I made a couple of changes, some from necessity, some from creativity. :) Shopped at the last minute, and the store only had one HUGE pork loin that I couldn't afford. So I purchased a bone-in rib roast instead. It didn't change the cook time or anything and it was falling apart when I took it out of the pot. Moist, tender, and delicious; I'm planning on pulled pork sandwiches tomorrow! I dumped a bag of baby carrots in the bottom of the pot. Because there were already slits cut in the roast between the bones, I set the roast bone-side-up and stuffed apple slices in the slits. On top of that, I put sweet potatoes, sliced in half lengthwise, cut side down. My crock pot has four heat settings, and I used the third (med low) setting. About an hour in, I added a cup and a half of chicken stock. (another reviewer had suggested that; I highly recommend it.) It wasn't enough to cover the roast or potatoes, which was important later becauseI didn't drain the liquid when I sprinkled the final brown-sugar cinnamon on the top. After I took everything out of the crock pot, I added some flour and water, and a little rosemary, to the broth and juices in the pot, added a little more salt and some more pepper and turned it back on to medium low until it just started to bubble. My guests loved it, and having the whole dinner in one pot made clean up extraordinarily easy. I HIGHLY recommend this recipe. It's so easy and inexpensive, you can make it any time - don't save it for a special occasion!

I was skeptical thinking it might be too sweet but followed directions with a few exceptions and it turned out awesome. I will definately make again. I had two pork loins, a 2lb and a 3lb. I did not have dijon so used spicy mustard and I also added a cup of chicken broth after the first hour. It did cook the full 9 hrs on low and I did have alot of liquid left for a gravy. It was not dried out at all. I have three children (19, 16 and 13) and they all loved it and said ""yes"" to make again. I served with rice, broccoli and apple sauce.

I made this for dinner tonight and it was so delicious! Holiday worthy! We are going to have pulled pork sandwiches with the leftovers tomorrow night. I did add some chicken broth about half way through as the other poster did.

The time needs adjustment to prevent pork from becoming gray ... if a probe can be inserted in your c.pot, then use it since cooking on HI for 4 hrs is overdone. I cooked 3 hrs on HI, then last hr on LO, still overdone --- all gray --- 3 lbs of boneless pork roast. Good overall taste, great sauce, but meat not tender like I like it...

Slow cooker---but Instant Hit. This is a Must Try. Even the Grandkids (who are picky eaters) Loved This.

I loved it! The gravy is amazing...I read the previous reviews and was worried about my meat getting dry...I also added a cup of chicken stock after about an hour, and then I had plenty of reserve liquid for gravy. The pork loin was incredibly tender and moist...it cooked on low for 6 hours. I didn't have a whole clove of garlic, so added 1/2 tsp of minced garlic to the brown sugar, vinegar, mustard glaze. This will be added to my holiday menu.

Mother's Day, 2009. Not sure why I took a risk on this strange recipe but I'm glad I did. I cooked a 5.75 pound pork butt (not the loin--because I already had the pork butt in the freezer) 6 & 3/4 hours on low heat, and it didn't need a minute more. The recommended 7-9 hrs, even with a fairly large roast, would have been waaaay too long. At 6 hours I removed the juices and made an outstanding gravy in a separate pot on the stove. I returned the roast to the slow cooker with the 1/3 c brown sugar and cinnamon, and at that time I also added a handful of dried sweetened cranberries to the slow cooker, which plumped nicely and were a wonderful addition to the gravy. The meat was moist and filled with flavor. The beautifully brown gravy was excellent over the meat and mashed potatoes. This is a strange combination of flavors for the slow cooker, as sugar-glazed meat is usually prepared in an oven. But it's very good. I would advise that you make the gravy on the stove and keep it separate from the additional 1/3 c brown sugar--that way the gravy doesn't end up too sweet.

My 2 year old and husband loved the recipe. I added 1/2 can of chicken broth (about 1 cup) to the pork loin to keep it moist since others complained over it being dry when it was time to eat. I also reserved the juices after cooking and made gravy from it. I used spicy mustard since that is the only one I had on hand. I did use a frozen pork roast and I cooked it on high for 5 hours. After 1 hour of cooking on high, I pricked the roast and rubbed the spices on it and continued it on high for 4 more hours. Then I cooked it on low for 1 hour and did the final step. I was nervous about adding cinnamon to the meal (never had that with meat before) but it really did add to the pork roast. I would definitely make this again. I served this with rice since my son loves to eat rice with dinner. I have never had something this tasteful before! Definitely try this one!

I made this recipe for Christmas dinner, along with a turkey. My family absolutely loved this pork dish. The turkey never got touched. This has now become a family favorite.

I followed the recipe as written. When I checked it at 7 hrs. it seemed over cooked. Went ahead with the glaze at this time. It came out dry as an old shoe! Was too dry to have any flavor....Christmas dinner was mostly vegetables.....

I cooked it for 6 hours and then another hour (which is 1-2 hours less than the recipe states) and it was very dry. Next time I will cut down the cooking time and save the juices to make a gravy. Other than that the flavor was great.

What flavor!!! Every bite was delicious! This recipe takes a little prep time, but it's well worth the time. Your family will thank you for it. I must admit, I didn't have balsamic vinegar on hand, so I used Marukan Lite Seasoned Gourmet Rice Vinegar instead. I also used Heinz Spicy Brown Mustard (what was in my fridge) in place of the Dijon Mustand. I also cut slits into the meat and poked in the sliced garlic halves. I served the ""so tender it falls off your fork"" Pork Loin Roast with homemade lumpy mashed potatoes and seasoned Italian green beans. Besides the oustanding flavor, it made the entire house smell so wonderful while it was cooking.

Absolutely delicious and so easy to make. I used Splend brown sugar to cut a few calories. It got rave reviews from family.