Pat dry the pork with paper towels.
Combine salt, paprika, onion powder, and black pepper in a small bowl; whisk to combine. Sprinkle the rub all over the pork.
Heat 1 tablespoon 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; process until thickened. Add Italian seasoning and blend briefly.
Pour chicken broth into a slow cooker. Place the pork loin fat side up. Brush the balsamic mixture over the pork.
Cover and cook on LOW for 4 to 5 hours or HIGH for 3 hours. The pork is done when it reaches an internal temperature of 145˚F.
Transfer the pork to a cutting board, cover with foil, and let rest before slicing. Serve.
Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes | Kcal: 520 | Servings: 8
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