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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Very easy recipe hope it tastes as good as it smells!!
Can I use a 4 lb pork tenderloin instead of a pork loin?
Yes, absolutely.
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.
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!!
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!!
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!
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
Yes, absolutely. That sounds amazing!
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.
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!?
Luisa
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.
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!
My S.O. hates mustard, and can detect a drop of it in any recipe. May I omit it?
Yes, absolutely.
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.
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!
Nope, no liquid needed here. 🙂
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.
Oh no – what a bummer! What size pork loin did you use?
Jamie….searing it first will give the roast that crispy golden look.
Same thing here 🙁
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!
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.
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.
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.
what kinds of jam you recommend? i do not have fig jam.
Fig jam is really best in this recipe, but if substitutions must be made, please use your best judgment.
thank you.