Slow Cooker Bacon Wrapped Pork Loin Recipe
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This Slow Cooker Brown Sugar Bacon Pork Loin is one of those go-to recipes I use when I want something easy that still feels fancy. It takes about 10 minutes to prepare, and the slow cooker does all the hard work. The pork turns out super tender, and the bacon on the outside gets nice and crispy.
What I love most is how it tastes like you worked harder than you actually did. The mix of brown sugar, spices, and bacon is the perfect sweet and savory combo. It’s a great choice for laid-back dinners or when you’ve got people coming over and want to impress without stressing.
Ingredients You Will Need
- Pork loin: Lean, hearty, and soaks up all the flavors as it slow cooks.
- Brown sugar: Adds some sweetness and caramelizes to balance out the savory elements.
- Garlic salt: Gives the pork a bold, savory flavor while adding a small amount of saltiness.
- Cajun seasoning: Adds warmth and spice.
- Onion powder: Adds a mellow, savory flavor.
- Dijon mustard: Gives it a tangy bite and helps the seasonings stick to the pork.
- Bacon: Infuses the pork with smoky flavor while crisping up into a tasty outer layer.
Frequently Asked Questions
Can I use pork tenderloin instead of pork loin? You can, but keep in mind pork tenderloin is smaller and leaner, so it’ll cook faster. Check for doneness around the 3-hour mark so it doesn’t dry out.
Do I need to sear the pork before slow cooking? Nope! The slow cooker handles everything, and a quick broil at the end crisps up the bacon just right.
Can I prepare this the night before? Yes. Wrap the pork in bacon, season it, and put it in the fridge overnight. In the morning, move it to the slow cooker and you’re good to go.
How do I know when it’s done? Use a meat thermometer if you’re unsure. You’re looking for an internal temperature of at least 145°F.
What’s the best way to slice it without it falling apart? Let it rest for a few minutes after cooking so the juices settle. Then use a sharp knife and slice across the grain for tender, even pieces.
Helpful Tips
Wrap the bacon tightly. Overlap the strips slightly and tuck the ends under the pork to help it hold together while cooking.
Place the bacon seam-side down. This keeps the bacon from unraveling and helps it crisp better during the final broil.
Don’t skip the Dijon mustard. It acts like a glue for the spice mix and adds the right amount of tang to balance the sweetness from the brown sugar.
Keep an eye on the time. Depending on your slow cooker, this can be done in as little as 4 hours. Overcooking can dry it out, so check for doneness early.
Line your slow cooker for easy cleanup. Using a slow cooker liner or a bit of foil makes cleanup easier, especially with all the brown sugar and bacon juices that can stick to the sides.
Storage Tips
Let it cool before storing. Give the pork about 20–30 minutes to cool before transferring it to the fridge. This helps prevent condensation and soggy bacon.
Store in an airtight container. Place leftovers in a sealed container to keep them fresh. It’ll last up to 4 days in the refrigerator.
Keep the slices whole if possible. Slicing only what you need helps the rest stay juicier and prevents the pork from drying out in the fridge.
Freeze for longer storage. Wrap individual portions in plastic wrap or foil, then place them in a freezer bag or an airtight container. It’ll keep well for up to 2 months.
Reheat gently. Warm it in the oven at 300°F or in the microwave at 50% power to keep it from drying out. Add a splash of broth or leftover juices for extra moisture.
Substitutions and Variations
Bacon: Use thick-cut bacon for extra flavor, or use turkey bacon if you’re looking for a lighter option (just note it won’t get quite as crispy).
Dijon Mustard: Yellow mustard, spicy brown, or even a honey mustard will work. They will add a slightly different twist.
Cajun Seasoning: If you’re out of Cajun seasoning, try paprika and cayenne. You can also use Italian seasoning or Barbecue Rub.
Make it smoky: Add a dash of liquid smoke or smoked paprika to the seasoning blend for a deeper, smoky flavor.
Add spice: Like heat? Add red pepper flakes, chipotle powder, or use a spicy mustard to make it spicier.
What to Serve with Bacon Wrapped Pork Loin
Green beans: Sautéed, steamed, or roasted; green beans keep things simple and fresh. These Korean Green Beans are crunchy and garlicky and would go great with this recipe.
Mac and cheese: A cheesy side makes this meal even more comforting.
Rice: Great for catching any extra sauce.
Dinner rolls or cornbread: Something warm to go alongside; great for soaking up juices, too.
Roasted Brussels sprouts: Crispy on the outside, tender on the inside; roasted with olive oil, salt, and pepper, or tossed with a little balsamic glaze for extra flavor.
Other Recipes You May Enjoy
If you like Bacon Wrapped Pork Loin, you might also like my Slow Cooker Shredded Pork Tacos or my Slow Cooker Rump Roast. These Crock Pot Pork Chops with Mushroom Soup and this Pulled Pork Quesadilla are also delicious.
Final Thoughts
This Slow Cooker Brown Sugar Bacon Pork Loin is one of those dinners that just works every time. It’s easy to make, full of flavor, and always a hit in my house. If you give it a try, let me know how it goes in the comments or share a pic so I can see what you made!
Slow Cooker Bacon Wrapped Pork Loin
Equipment
Ingredients
- 3 Pound Pork Loin
- ½ Cup Light Brown Sugar
- ½ teaspoon Garlic Salt
- ½ teaspoon Cajun Seasoning
- ½ teaspoon Onion Powder
- 2 Tablespoons Dijon Mustard
- 8-10 Slices Bacon
Instructions
- Stir together the brown sugar, garlic salt, Cajun seasoning, and onion powder in a small bowl.
- Spread the Dijon mustard on the pork.
- Wrap the bacon around the pork.
- Place the pork loin with the bacon seam side down into your slow cooker.
- Sprinkle the brown sugar over the top of the pork loin.
- Cover and cook on low for 4-5 hours.
- Carefully transfer to a lined baking sheet once the pork loin is cooked through.
- Broil just until the bacon crisps up a little.
- Slice and serve.
Notes
Helpful Tips
Wrap the bacon tightly. Overlap the strips slightly and tuck the ends under the pork to help it hold together while cooking. Place the bacon seam-side down. This keeps the bacon from unraveling and helps it crisp better during the final broil. Don’t skip the Dijon mustard. It acts like a glue for the spice mix and adds the right amount of tang to balance the sweetness from the brown sugar. Keep an eye on the time. Depending on your slow cooker, this can be done in as little as 4 hours. Overcooking can dry it out, so check for doneness early. Line your slow cooker for easy cleanup. Using a slow cooker liner or a bit of foil makes cleanup easier, especially with all the brown sugar and bacon juices that can stick to the sides.
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