Pat dry the pork with paper towels.
In a small bowl. combine salt, paprika, onion powder and black pepper; whisk to combine.
Sprinkle the rub all over the pork.
In a large skillet, over medium heat, heat 1 tablespoon olive oil; 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 crock pot.
Place the pork loin in the crock pot 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 will be done when it reaches an internal temperature of 145˚F.
Remove from the crock pot and transfer to a cutting board; cover with foil and allow to rest 8 to 10 minutes before slicing.
