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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We loved this!!. My husband says it was “Stellar”! I love your recipes. Thank you!!
This recipe is fantastic! I was so pleased with how this turned out. thank you!
Just found your pork loin recipe. It sounds delicious! Thank you for sharing.
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?
April, you can try to broil it for a few minutes to add some color.
Same result here so I came back to double check. Do you broil before you assemble or after its cooked in the crock pot?
After.
My bacon is ugly too, doesn’t look a thing like the picture. I came back to recipe to see if I missed something, nope! I had decided to broil it briefly! Glad to someone else had this result. Can’t wait to try! New recipe night!!
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
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!!!
This recipe yields about 8 servings.
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.
Can I use an apricot jam? Not a fan of fig?? If not what alternative jam do you recommend? I saw Apple??
Yes, absolutely – you can use your favorite jam!
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!
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!
Im adding it to our xmas dinner but can I cook it in a regular over and not slow cooker? I dont have one 🙁
Yes, absolutely.
any suggestions for a good vegetable that compliments this?
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
I think roasted root vegetables would be amazing with this in addition to the potatoes!!!
I agree. I had roasted brussels sprouts. Cut them in half, drizzle with olive oil, garlic salt, pepper and cook in 400 deg. oven for 20 min. Yum!
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!
Sounds great. I’ll have to give it a try. Thanks.
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.
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! 🙂
Just a small thing…. you said wrap the bacon lengthwise, but it is crosswise, not lengthwise, in the photo.
Yes – thank you, Carol!
turn the picture? I had a friend who always used to tell me I took FAXes off the machine upside down, so I was ready for this!!
Sounds really good to me. Thank you and Happy Holidays to you and your family.
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!
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?
Yes, absolutely!
I tried this recipe with apple cider jelly and maple mustard and it was amazing.
Did u just put apple cider jelly and Maple mustard on it or did u put anything else on for the glaze?
What about strawberry jelly
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Ally, check by the “gourmet”/specialty cheese case in your grocery store That’s where I find it. Usually in a cute little jar with a paper wrapper on the lid. Hope this helps.
I found fig jam at WalMart