Bacon Wrapped Pork Loin in the Crockpot
Bacon wrapped pork loin crockpot style gives you a juicy roast with a salty, smoky coat. A pork loin is wrapped in bacon, rubbed with brown sugar and spices and cooked gently with onions and broth. A few minutes under the broiler crisp the bacon before you slice.
Bacon Wrapped Pork Loin in the Crockpot
Course: Main CourseDifficulty: Easy8
servings20
minutes4
hours30
minutesA pork loin wrapped in bacon cooks low with onions and broth, then gets a short broil to crisp the bacon. Slice and serve with the pan juices.
Ingredients
3 lb boneless pork loin roast
10 slices regular-cut bacon
2 tablespoons light brown sugar
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 large yellow onion, sliced
4 cloves garlic, smashed
1/2 cup low-sodium chicken broth
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
2 sprigs fresh thyme
Directions
- Pat the pork loin dry. Mix the brown sugar, paprika, garlic powder, onion powder, salt and pepper in a small bowl.
- Brush the pork with the Dijon mustard, then rub the spice mix all over it.
- Lay the bacon slices side by side across the loin, slightly overlapping, and tuck the ends underneath.
- Scatter the onion and garlic in the bottom of a 6-quart slow cooker and add the thyme.
- Pour in the broth and vinegar.
- Set the pork on top, seam side down, so the bacon stays in place.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2.5 to 3 hours, until the center reaches 145°F on a meat thermometer.
- Move the pork to a foil-lined pan and heat the broiler.
- Broil 3 to 5 minutes, watching closely, until the bacon is browned and crisp in spots.
- Rest for 10 minutes, then slice and serve with the onions and juices spooned over.
Notes
- Check the temperature early, since a lean loin turns dry fast. Use thick-cut bacon only if you add 30 minutes. Refrigerate for 4 days. The cooking juices make a good gravy if thickened with a cornstarch slurry.
Why bacon and pork loin make a good pair
Pork loin is lean, which makes it tasty but easy to dry out. Bacon is the opposite: salty and rich. Wrapped around the loin, the bacon bastes the meat as it renders and keeps it moist during the cook, and it adds smoke and flavor to every slice.
The slow cooker holds the temperature low and steady, which is exactly what a lean cut needs. The only thing it cannot do is crisp the bacon, so a short broil finishes the job.
A pork loin roast is also an affordable way to feed a crowd, with plenty of slices for sandwiches the next day.
Ingredient notes for the pork roast
Pork loin roast: Buy a boneless loin, not tenderloin. The loin is a thicker, wider roast that holds up to an hour or more of cooking.
Regular-cut bacon: Thin bacon crisps faster under the broiler. Thick-cut takes longer to render and often stays chewy.
Brown sugar and smoked paprika: Together they make a sweet, smoky crust and give the bacon a glossy color.
Dijon mustard: It acts as glue for the rub and adds a gentle tang that works well with pork.
Apple cider vinegar: A spoonful in the pot cuts through the fat and brightens the juices.
Onion and garlic: They cook under the roast and become a sweet, soft bed that flavors the juices. Spoon them over the sliced pork.
Tips for a juicy pork loin
Use a thermometer: Pork loin is done at 145°F, and each extra ten degrees makes it drier. Start checking at the early end of the time range.
Wrap tightly: Tuck the bacon ends under the roast so it does not unravel as it cooks.
Most common mistake: Cooking it until it shreds. Loin is not a pot roast cut, and overcooked slices turn dry and crumbly, so pull it at the right temperature.
Rest before slicing: Ten minutes under foil lets the juices settle. Slice too soon and they run out onto the board.
Pat the roast dry: Moisture on the surface keeps the rub from sticking and keeps the bacon from crisping. Paper towels do the job in seconds.
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Swaps and variations
Use maple syrup in place of the brown sugar for a sweeter glaze, or add a teaspoon of chili powder to the rub for heat. Sliced apples in the pot make a nice side. A pork tenderloin also works, but it cooks in half the time, around 2 hours on LOW.
A swap that does not work is a pork shoulder in place of the loin. It needs much longer, and the bacon will be overcooked by then.
Stuff the loin with spinach and cheese before wrapping it for a fancier dinner, using kitchen twine to hold it closed.
What to serve with bacon wrapped pork loin
Roasted potatoes or mashed potatoes and green beans make a classic dinner plate. Applesauce or a quick apple slaw adds sweetness. Spoon the onions and juices over the sliced meat so every plate has plenty of sauce.
A drizzle of the pan juices over the plate works as a light sauce, with extra on the side for dipping.
Storing, freezing and reheating
Slice leftovers and keep them in a sealed container with some of the juices in the fridge for up to 4 days. They are good cold in sandwiches.
Freeze slices in their juices for up to 3 months. Reheat gently in a covered skillet or in a 300°F oven with a splash of broth so the lean meat does not dry out.
Chill the cooking juices, skim the fat and warm them to use as a sauce for the leftover pork.
Bacon Wrapped Pork Loin in the Crockpot at a glance
- Prep time: 20 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 8 servings
- Ingredients: 14, led by boneless pork loin roast, slices regular-cut bacon, light brown sugar, smoked paprika
Tips for Bacon Wrapped Pork Loin in the Crockpot
Check the temperature early, since a lean loin turns dry fast. Use thick-cut bacon only if you add 30 minutes. Refrigerate for 4 days. The cooking juices make a good gravy if thickened with a cornstarch slurry.
Bacon Wrapped Pork Loin in the Crockpot FAQ
How long does Bacon Wrapped Pork Loin in the Crockpot take?
Bacon Wrapped Pork Loin in the Crockpot takes 4 hours 30 minutes of cooking after 20 minutes of prep.
How many people does Bacon Wrapped Pork Loin in the Crockpot serve?
This recipe makes 8 servings.
What do I need to make Bacon Wrapped Pork Loin in the Crockpot?
14 ingredients, led by boneless pork loin roast, slices regular-cut bacon, light brown sugar, smoked paprika. Amounts are in the recipe card above.
