Transform humble pork tenderloin into something extraordinary with this sweet and savory slow cooker recipe! Wrapped in bacon and glazed with brown sugar, it’s pure comfort food magic.
A TASTE OF HOME
This isn’t just dinner – it’s a hug for your taste buds! The combination of tender pork, crispy bacon, and caramelized brown sugar creates a dish that’s both impressive and comforting. Perfect for Sunday dinner or when company’s coming.
FREQUENTLY ASKED QUESTIONS:
Why pat the pork dry?
Drying the pork helps the seasonings stick better and ensures the bacon wrapper stays in place.
Can I use pork loin instead?
While you can, tenderloin is preferred as it stays more tender during slow cooking. If using loin, add more cooking time.
Should I brown the bacon first?
No need! The slow cooking process renders the fat beautifully, though the bacon won’t be crispy like when fried.
TIPS FOR SUCCESS:
- Use center-cut bacon for best results
- Don’t skip the resting time
- Keep bacon seam-side down
- Check temperature reaches 145°F
- Avoid lifting lid during cooking
- Let rest 10 minutes before slicing
INGREDIENTS NEEDED: (FULL RECIPE BELOW)
- Pork tenderloin
- Bacon strips
- Brown sugar
- Seasonings
- Dijon mustard
- Optional aromatics
SLOW COOKER BACON BROWN SUGAR PORK TENDERLOIN
Ingredients
For the Pork:
- 1 pork tenderloin 1.5-2 pounds
- 6-8 slices bacon
- Salt and pepper to taste
For the Seasoning:
- 1 cup brown sugar packed
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Optional Add-ins:
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon red pepper flakes
- Fresh thyme sprigs
- Sliced apples or pears
Instructions
- Pat pork tenderloin dry with paper towels. Season with salt and pepper.
- Mix brown sugar, Dijon mustard, garlic powder, onion powder, and smoked paprika in a bowl.
- Rub brown sugar mixture all over pork tenderloin.
- Lay bacon slices slightly overlapping on clean surface.
- Place seasoned pork on bacon and wrap carefully.
- Transfer to slow cooker seam-side down.
- Cover and cook on LOW 6-7 hours until pork reaches 145°F.
- Remove and let rest 10 minutes before slicing.
Notes
- Make Ahead: Season pork night before
- Storage: Keeps 3-4 days refrigerated
- Freezing: Freeze uncooked up to 3 months
- Bacon Tips: Regular cut works better than thick
- Temperature: Don’t overcook – 145°F is perfect
- Serving: Save pan juices for drizzling
SERVING SUGGESTIONS
Perfect with mashed potatoes, buttered corn, and warm dinner rolls. Complete the meal with apple pie for dessert!
