Slow Cooker Bacon Wrapped Pork Loin
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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.
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.
With that simple rosemary garnish and orange zest glaze, they won’t know what hit them.
Slow Cooker Bacon Wrapped Pork Loin
Ingredients
- ¼ cup brown sugar, packed
- 3 cloves garlic, minced
- ½ 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
- ¼ cup fig jam
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- Zest of 1 orange
Instructions
- In a small bowl, combine fig jam, mustards and orange zest; set aside.
- 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.
- 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.
- 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.
- 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.
- Serve immediately, garnished with rosemary, if desired.
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What other jam could you use
So, I made this recipe last night but baked it instead of using a slow cooker. It was delicious. Used a 4 pound pork loin roast, 350 in the oven for 2 hours. The bacon was crispy and the roast was moist. Perfect!
Very good but the bacon did not get crispy not even close.
Really easy recipe that produced amazingly tender pork loin. The only hiccup I ran into was our bacon did not get nice and crispy as the bacon did in the sample photos here. Any suggestions to get crispy bacon?
Next time, we’d do some garlic mashed potatoes and maybe some roast apple too.
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!)
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..
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!
Is the bacon pre cooked?
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
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.
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!
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.
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.
This recipe looks great. Can I substitute another type of jam other than fig as I am allergic. Thanks
I would suggest cranberry or black currant jam. If you like orange jam, that’s also a good idea since there is already orange zest in the recipe.
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!
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!
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.
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!
Cooking time may have to be reduced as needed.
Has anyone added carrots to this one? I’m doing it now and hoping they turn out good.
This was so easy, been slow cooking for about 2hours..the house smells GREAT. I can’t wait to taste the pork and BACON .