Damn Delicious

Slow Cooker Bacon Wrapped Pork Loin

Because bacon makes everything better, especially when it’s effortlessly slow cooked with a brown sugar glaze!

Slow Cooker Bacon Wrapped Pork Loin - Because bacon makes everything better, especially when it's effortlessly slow cooked with a brown sugar glaze!

Pork on pork. It’s like I committed a crime of some sort. Except pork on pork is probably the most genius creation of all.

Slow Cooker Bacon Wrapped Pork Loin - Because bacon makes everything better, especially when it's effortlessly slow cooked with a brown sugar glaze!

Especially when you have that double mustard-fig jam-orange glaze. Oh, the glaze…

I mean, at on point, I was just picking off the bacon slices topped with the glaze. That’s only natural, right?

No, but really, this is just one of those fancy schmancy dinners you can whip up for Christmas dinner or when you’re having some important guests over.

Slow Cooker Bacon Wrapped Pork Loin - Because bacon makes everything better, especially when it's effortlessly slow cooked with a brown sugar glaze!

With that simple rosemary garnish and orange zest glaze, they won’t know what hit them.

Slow Cooker Bacon Wrapped Pork Loin

Because bacon makes everything better, especially when it’s effortlessly slow cooked with a brown sugar glaze!

10 minutes4 hours 5 minutes


  • 1/4 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (3-pound) boneless pork loin, excess fat trimmed
  • 2 tablespoons vegetable oil
  • 6 slices bacon
  • 1 sprig rosemary

For the glaze

  • 1/4 cup fig jam
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • Zest of 1 orange


  1. In a small bowl, combine fig jam, mustards and orange zest; set aside.
  2. In a small bowl, combine brown sugar, garlic, rosemary, salt and pepper. Season pork loin with brown sugar mixture, rubbing in thoroughly on all sides.
  3. Heat vegetable oil in a large skillet over medium high heat. Add pork loin, and sear both sides until golden brown, about 2-3 minutes per side.
  4. Starting on 1 side, lay a slice of bacon, crosswise, on top of the pork, laying another slice to slightly overlap the first. Continue with remaining slices until fully covered.
  5. Place pork loin into a 6-qt slow cooker; top with fig jam mixture. Cover and cook on low heat for 3-4 hours, or until completely cooked through, reaching an internal temperature of 140 degrees F.
  6. Serve immediately, garnished with rosemary, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 421.4 Calories from Fat 201.6
% Daily Value*
Total Fat 22.4g 34%
Saturated Fat 6.8g 34%
Trans Fat 0.1g
Cholesterol 111.9mg 37%
Sodium 158.4mg 7%
Total Carbohydrate 15.0g 5%
Dietary Fiber 0.6g 2%
Sugars 11.6g
Protein 38.0g 76%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Leave a Review

Your email address will not be published. Required fields are marked *


  1. Rated 5 out of 5

    Do you think you could do this in the Instant Pot under pressure? I got rid of my slowcooker and dont’ love the slowcooker function on the Instant Pot (five stars cause everything of yours is so good!)

  2. Rated 5 out of 5

    Sounds amazing. I cut open a pork tenderloin like a book**, pound it flat, put sage bread dressing on the length of it, roll it up from the short end, wrap in bacon, tie it and put on your oh so delicious glaze and cook in the crock pot. I half cook bacon before wrapping pork. **Do not cut all the way through. This is the only way my family will eat pork..

  3. Rated 4 out of 5

    I made this while in our COVID self Isolation….had to use what we had on hand. So I substituted apricot jam for fig, and it has turned out just great!

  4. Is the bacon pre cooked?

  5. Rated 5 out of 5

    Put on to cook overnight  for Christmas dinner “delicious “ only had to brown top under the grille allowed it to cool down for ease of slicing will definitely make again, thank you for the recipe

  6. I am cooking for a crowd, so have 6 tenderloins to cook at one time and am using a turkey roaster…Also have just laid bacon on top of the roasts and tucked them in for economy since bacon is so expensive these days…I am starting out at 150 degrees on the roaster…am a bit intimidated in knowing how long to cook and that I am supposed to serve immediately…plus I can’t find my meat thermometer! Any tips?

    • Hi GlobalGramma! Unfortunately, this recipe has been tested only in the slow cooker so without further recipe testing, I cannot answer with certainty at this time. As always, please use your best judgment regarding substitutions and modifications.

  7. Was absolutely delicious and so tender! Would highly recommend this recipe and will definitely make it again. However, there are a few tweaks and notes to add. When it comes to the fig jam… buy the good quality fig spread in the deli section. When it comes to the orange for zest… get one large or two small. Bacon would have been perfect if it was slightly crispy so either bake for a few minutes in the oven before wrapping loin or broil when you take out of the crock pot. Last bit… it could have used more Dijon. But without these tweaks it was still incredible! 

  8. Absolutely love all of your recipes, it’s taken my love for coming to a whole new level! Are we able to do this recipe with a boneless turkey breast roast? 

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  9. I made this over the weekend and it was amazing! I did 2 hrs on high and 2 on low. We ended up getting invited out to dinner that night, so I sliced and lightly fried it in some butter the next night. The meat was so tender and perfectly done! definitely a company worthy dish.

  10. This recipe looks great. Can I substitute another type of jam other than fig as I am allergic. Thanks

  11. This recipe is amazing and a family favorite. Since my grocery store often sells pork loins in 9 lb sections, I have learned to have the butcher cut it into three sections. Then I do the rub on all three, eat one that day, and freeze the other two separately. When we’re ready to eat the others, we defrost the night before and prep it in the morning. I don’t usually sear it then but it’s a huge time savor and a great meal either way. Thanks for posting!

  12. Just made it an I also had soggy bacon..but because I knew this would happen I simply broiled it until the bacon was crispy. Maybe add that to the directions for those who don’t know? Anyway..it’s delicious! Not a pork loin fan either and this came out so tender and juicy! 

  13. This look good and amazing! I would love to try it but the pork lions I have they are already cut up/sliced. Am I still able to make it? If so how? Thanks!

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  14. Love your recipes!  So easy for a beginner “Master Chef,” like me.  Quick question…I am halving the recipe b/c only a family of 3..cooking only 1 1/2 lb. pork loin… Does this still need 3-4 hours to cook on high in the slow cooker?  Thank you in advance!

  15. Has anyone added carrots to this one?  I’m doing it now and hoping they turn out good. 

  16. This was so easy, been slow cooking for about 2hours..the house smells GREAT. I can’t wait to taste the pork and BACON .

  17. Very easy recipe hope it tastes as good as it smells!!

  18. Can I use a 4 lb pork tenderloin instead of a pork loin?

  19. Can I put this in my crockpot straight from the freezer? If so, how does the cooking time change on low/high, etc? Thank you!

    • Unfortunately, I cannot answer this with certainty as I have never tried this myself. Please use your best judgment for freezing and reheating.

  20. This was very good and thankfully I checked it early with an instant read thermometer. After only 2 hours it was 160 degrees and the roast weighed almost 4 lbs. the bacon was not crisp at all but the flavor was good. Next time I will cook in the oven I think so the bacon gets crispy. I used fresh figs to make the glaze by deglazing the pan juices and adding sugar. Served the meat with the preserves. Killer good!! 

  21. I knew I had a pork loin, but what to do with it?  Found this recipe and went with it. I made it with on-hand Fig Butter from Trader Joe’s, orange juice concentrate, Dijon & spicy brown mustard, Agave, and way more bacon strips. Could not have been more pleased!  Don’t forget to broil for a bit. Pork is fork tender.  Got a great pic. No way to post it.  Thank you!!  

  22. I am SO thankful that I found this site (I’m new here).  Aside from the fact that you have THE most wonderful, flavorful recipes, you also do people like me such a favor when you show us how to garnish them and make them look so pretty.  My MIL does that, so I’ve always felt a little intimidated by not knowing how to garnish.  Such a small thing – but not really.  Thanks to you I’m becoming a great cook, too.  A thousand hugs to you!

  23. Could you use a hot pepper jelly instead of fig and can you cook vegetables in with the meat like you do with a roast? Thanks

  24. Can a pork tenderloin be substituted for the pork loin? Is there a difference in cooking time/ does the internal temp of 140 still stand? 

    • Yes, cooking time will have to be adjusted accordingly. The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145 degrees F (medium rare) and 160 degrees F (medium), followed by a 3 minute rest. You can read more about it here.

  25. Made this last night in a Dutch Oven.  Put in oven at 325 until temp was right then broiled to crisp bacon.  Only changes I made were to add some spice to the sugar mixture and some apple cider vinegar to the jam mixture.  DELICIOUS!

    • Nicole,
      How long did you roast the tenderloin and what weight tenderloin did you use? I like your idea of doing it all in oven since I don’t see how to get bacon to brown without broiling!?

  26. Delicious, made this two days ago with fig butter  from Trader Joes and put it under the broiler to crisp up the bacon on top.

  27. Was wondering what temperature to cook this in the oven and for how long. It sounds delicious, I am a fairly new cook so when it says to serve right away, can I put in refrigeration and reheat the next day.

    • Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide. Hope that helps!

  28. My S.O. hates mustard, and can detect a drop of it in any recipe. May I omit it?

  29. Pork turned out perfect but the bacon was not crisp at all.  In fact, it was more steamed than anything else.  How did you get the bacon to crisp as shown in the pic?  Tried to put it under the broiler at the end, which did crisp the top but not the sides or underneath.

    • Tony G, if you are unhappy with the broiling results, you can try searing it first – but either option should work just fine.

  30. Do I need to put water or any other type of liquid into the slow cooker, or will it make its own juices?
    I am making this for dinner for my family tomorrow and don’t want to mess anything up. I hope I get a response in time, but I assume, since there is no direction to add liquid, it does not require my own addition. Thanks!

  31. This sadly didn’t turn it at all for me 🙁 way over cooked pork roast with way undercooked bacon. Did you put your roast under the broiler after it was in the slow cooker to make it as golden and crispy as it looks in your pictures? Mine looked like soggy boiled bacon when I took it out.

  32. This dish, just like all your other dishes tasted fantastic! The flavor was just oh so perfect! Thank you again for helping switch up the weekly menu routine!

  33. I was concerned that it was a typo I have only cooked pork on high for 4 hours or less. Is it safe to cook it on low?

    • Please refer to the directions:

      Cover and cook on low heat for 3-4 hours, or until completely cooked through, reaching an internal temperature of 140 degrees F.

  34. I’m sure I won’t get a response on time but what happens if I skip the glaze completely. I have literally no subs I can think of to replace this jam.

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

  35. Thank you for the stellar recipe Chungah! Our dinner guests raved about the moist pork roast.

    I followed with everything in the recipe except for step 5 “Cover and cook on low heat for 3-4 hours”. I was concerned about serving undercooked pork to guests so I cooked the roast for four hours at high in the slow cooker instead of low. It turned out perfectly delicious.

  36. what kinds of jam you recommend? i do not have fig jam.

  37. We loved this!!. My husband says it was “Stellar”!  I love your recipes. Thank you!!

  38. This recipe is fantastic! I was so pleased with how this turned out. thank you! 

  39. Just found your pork loin recipe. It sounds delicious! Thank you for sharing.

  40. Hell, My pork loin has been in the crockpot for 3 hours but my bacon is looking pretty sad and uncooked. How did you get yours to turn out so beautiful and brown?

  41. i just made this last night and it was awesome. i didn’t have an orange so added 1/4 tsp of pure orange extract, and didn’t have any fig jam but used prune jam, figured it was close enough and it was soooo good. cooked it for 2 1/2 hours on med …delicious thanks

  42. Looks delicious!  How many people will this feed?  I’m having ten adults over for Christmas dinner.  Maybe I should make two?  One in my 6qt crock pot and a smaller one in my 4qt?  Thank you!!!

  43. I’ve got an 8 lb pork loin I’d like to use for this recipe. Would it cook in 4 hrs on high in the slow cooker if cut in to 2 halves?

    • Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.

    • Crock pot cooking temperatures vary considerably. There is no standard for “Low” or “High”. I had a rival brand with removable liner. Vegetables never got tender even on high all day. Rival only asked if it EVERY got to 180 degrees. It did, eventually, so “it’s working, no warranty coverage” for that.

  44. Can I use an apricot jam? Not a fan of fig?? If not what alternative jam do you recommend? I saw Apple??

  45. So glad I found your blog! Love all the slow cooker recipes, especially this one. I’m learning to cook and even though this is a showstopper, it looks easy enough that I can handle it. Thanks!

  46. Looks fabulous! Have had excellent results with pretty much any type of beef or pork in my crock. The hubs does the grocery shopping, and often will mistakenly purchase the wrong cut or wrong type. With the addition of the salty bacon, a sweet glaze, yummy! Have been using quite a few of your recipes lately, so appreciate your creativity. Happy Holidays HUN! 

  47. Im adding it to our xmas dinner but can I cook it in a regular over and not slow cooker? I dont have one 🙁

  48. any suggestions for a good vegetable that compliments this?

  49. Will so be trying this. Pork-on-pork soooooo has my family’s name on it.
    On another note, I logged on to my computer this evening and on MSN startu up (? I think it was that site) they had 70 slow cooker recipes. I knew I recognized the photo. It was your recipe!!! I haven’t looked all the recipes but looks like they have a lot of yours. Congratulations Chungah!

  50. Sounds great. I’ll have to give it a try. Thanks.

  51. Oh, this is just perfect!  I have a 3.5-lb pork loin in my freezer, and I’d already decided to use it for Christmas dinner, but what recipe to use?  Should I stuff it? Something with apples, maybe?  Then I saw this, and EUREKA! I found it!  This will be perfect!  Thanks so much for this.  Couldn’t have come at a better time.

  52. wondering if the pork loin needs to be submerged in the marinade, or does it only need to sit in the juices partially (as pictured) to get full flavor and moistness throughout the meat?

    • Nope – it doesn’t have to be fully submerged, although you can baste once in a while as needed – it’s up to you! 🙂

  53. Just a small thing…. you said wrap the bacon lengthwise, but it is crosswise, not lengthwise, in the photo.  

  54. Sounds really good to me. Thank you and Happy Holidays to you and your family.

  55. We love pork but the loin is our least favorite. We just stopped buying them. I was given a 3 1/2 lbs last week and would like to use it New Years Eve. Will your recipe give us the taste that seems to be missing in our other efforts. I like your suggestion of 140 degrees internal. I have always gone to 145 degrees internal in past. Is that one of your secrets? All suggestions welcome!

  56. Sounds really delicious!

    I’ve never seen fig jam here (not that I ever looked for it) so could it be substituted by something else, like apple jelly maybe?