Slow Cooker Bacon Garlic Pork Loin

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Slow Cooker Bacon Garlic Pork Loin is a take on my most popular recipe, Brown Sugar Garlic Pork made for the slow cooker and with bacon in just 5 ingredients!

Slow Cooker Bacon Garlic Pork Loin is a take on my most popular recipe, Brown Sugar Garlic Pork made for the slow cooker and with bacon in just 5 ingredients! dinnerthendessert.comSlow Cooker Bacon Garlic Pork Loin is a play on my most popular recipe that has over half a million views in its first year, Brown Sugar Garlic Pork Loin. On an almost daily basis readers would reach out to me to ask if the recipe could be made in a slow cooker and for months I said “no, sorry there isn’t enough fat in the pork loin to keep it moist, this is best done in the oven.”

Well those days are over! I began testing the recipe a couple of months ago for a slow cooker version. I kept pork loins untrimmed, I added all varieties of fats, I even tried injecting the pork to keep it moist. No bueno. I finally decided it was time to take this pork show to the next level and go pork on pork.

Michael Symon would be proud of this recipe which is my original recipe wrapped in thick cut bacon and cooked to delicious pork perfection. Here is a look at the long list of ingredients.

Slow Cooker Bacon Garlic Pork Loin is a take on my most popular recipe, Brown Sugar Garlic Pork made for the slow cooker and with bacon in just 5 ingredients! dinnerthendessert.comJust kidding! This Slow Cooker Bacon Garlic Pork Loin is 5 ingredients (not counting salt and pepper) and the hardest part of the prep is mincing the garlic. I add it to the slow cooker in true to my blog fashion, with no liquids. Don’t worry as it cooks it will release liquids into the slow cooker.

Slow Cooker Bacon Garlic Pork Loin is a take on my most popular recipe, Brown Sugar Garlic Pork made for the slow cooker and with bacon in just 5 ingredients! dinnerthendessert.comGive the Slow Cooker Bacon Garlic Pork Loin a rest for about 10-15 minutes (this may be the hardest wait of your day) and then slice into portions. I find 1/2 inch slices are best, and I serve 2-3 slices per person depending on size of appetite.

Slow Cooker Bacon Garlic Pork Loin is a take on my most popular recipe, Brown Sugar Garlic Pork made for the slow cooker and with bacon in just 5 ingredients! dinnerthendessert.com

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In case you need a delicious side dish for your Slow Cooker Bacon Garlic Pork Loin you can make my Parmesan Garlic Crash Hot Potatoes I shared earlier this week with you favorite green vegetable or Roasted Carrots.

Slow Cooker Bacon Garlic Pork Loin is a take on my most popular recipe, Brown Sugar Garlic Pork made for the slow cooker and with bacon in just 5 ingredients! dinnerthendessert.com

We’re huge bacon fans around these parts… so much so that the official blog assistant (read: husband) stole a solitary piece of bacon from the end of the loin and said “What? It was basically falling off?!” Note: It was not.

How to Make Slow Cooker Bacon Garlic Pork Loin:

Looking for more awesome Brown Sugar Garlic Recipes?

Tools Used In This Recipe:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker.
This beauty arrived only a few days ago and I’m already going gaga for it. Obviously common sense says you do not need such an expensive option, but the thing I LOVE about it is the cast aluminum insert that I can brown in and put in the oven. Now for roasts I can brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open. (this slow cooker will be appearing more and more in the future on here) ps. totally not a sponsored plug even though I have worked with them before, this beauty was out of pocket!
Kosher Salt: 3 pounds for less than 3 dollars I have had the same box for 2 years and the difference in flavor between table salt and Kosher Salt is night and day. Once you start cooking with it you will hardly use table salt again.

Recipe

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Slow Cooker Bacon Garlic Pork Loin

5
  • Yield: 8 servings
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Course: Main
  • Cuisine: American
Slow Cooker Bacon Garlic Pork Loin is a take on my most popular recipe, Brown Sugar Garlic Pork made for the slow cooker and with bacon in just 5 ingredients!

Ingredients

  • 3 pound pork loin , trimmed of excess fat
  • 1 tablespoon canola oil
  • salt and pepper , to taste
  • 4 garlic cloves , minced
  • 1/3 cup light brown sugar
  • 8 slices thick cut bacon

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Rub the tablespoon of canola oil and add Kosher salt and fresh cracked black pepper to taste.
  2. Add the garlic and brown sugar to the top of the pork.
  3. Wrap the pork with the bacon (I wrapped all the way around, if you want to drape them over the top you can as well.)
  4. Place carefully into the slow cooker and cook on low for 4-5 hours.
  5. If you finish the cooking time and for some reason the bacon is not as crispy as you would like, remove the pork and put it on a baking sheet in the oven on broil for 2-3 minutes (keep the pork in the middle of the oven, not too close to the top).

Recipe Notes

Adapted from Brown Sugar Garlic Pork Loin

This post contains affiliate links.

Nutrition Information

Yield: 8 servings, Amount per serving: 388 calories, Calories: 388g, Carbohydrates: 9g, Protein: 40g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 134mg, Sodium: 331mg, Potassium: 768mg, Sugar: 8g, Vitamin A: 0.3g, Vitamin C: 0.6g, Calcium: 2.1g, Iron: 10.6g

All images and text © for Dinner, then Dessert, Inc.

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Slow Cooker Bacon Garlic Pork Loin is a take on my most popular recipe, Brown Sugar Garlic Pork made for the slow cooker and with bacon in just 5 ingredients! dinnerthendessert.com

Slow Cooker Bacon Garlic Pork Loin is a take on my most popular recipe, Brown Sugar Garlic Pork made for the slow cooker and with bacon in just 5 ingredients! dinnerthendessert.com

Slow Cooker Bacon Garlic Pork Loin is a take on my most popular recipe, Brown Sugar Garlic Pork made for the slow cooker and with bacon in just 5 ingredients! dinnerthendessert.com
Slow Cooker Bacon Garlic Pork Loin is a take on my most popular recipe, Brown Sugar Garlic Pork made for the slow cooker and with bacon in just 5 ingredients! dinnerthendessert.com

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Main Course Main Dishes Meat & Seafood Most Popular Pork Recipe Slow Cooker

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Comments

  1. This looks so good, I’ll be making this slow cooker pork loin and the parmesan garlic crash hot potatoes tomorrow for Sunday dinner. I’ll be crossing my fingers in hopes that my dinner looks delicious like yours.

  2. I’m going to be making this tomorrow, I just have one question. The 4-5 hour cook time, are you sure that the setting is for low? On my slow cooker, that time frame is in the high setting.

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! I am so sorry it has taken me so long to respond to you. I know your meal is now long gone. On my slow cooker I can choose any time and any temperature. If your slow cooker auto selects the temperature based on time I would go with high. High for that many hours would work just fine (the real temperature difference between the two is not dramatic).

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Sorry I just found a huge number of comments over the last three months that was snared in the spam filter and I am trying to follow up with each one now even though in your case I am way too late to help. I’ve only ever cooked it on low, but you could certainly try 4-5 hours on high.

  3. Would it be ok if I omitted the brown sugar, I can’t eat any added sugar right now. What if I splashed on sume balsamic vinegar instead? Thanks.

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! I’m not really sure how that would turn out as it’s not a normal substitute for brown sugar. The liquid in the vinegar would also alter the bacon and it’s ability to crisp up.

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! I’m sure you’ve cooked this meal a long time ago but just wanted to mention if the meat is much smaller or a tenderloin cut it may dry out. Perhaps it would be better to put in the oven at 375 for 15-20 minutes per pound.

    1. This recipe is all over Pinterest so I decided to try it. Didn’t have enough time to put in slow cooker so I cooked it in the oven. 325 degrees and put a meat thermometer set for 170 degrees. It took about 2 hours to cook based on the size of my pork. I did not cover it because I wanted to be sure the bacon was nice and crispy. You can also baste the pork while in the oven as there is plenty of liquid from the bacon and is mixed with the brown sugar and garlic-yummy. It was not dry at all and was quite delicious. Thanks!

  4. I’m using this recipe right now and it’s not even cooking. It’s been in 4 hours and the bacon hasn’t even started cooking. Should I still keep it on low? I love this recipe, but need help!

    1. So sorry this message got snagged in my spam filter! I know by now this meal is long gone but I hope it turned out well! My slow cooker is this magical machine that takes things from pink/grey 99% of the way through to done at the end.

  5. I hate to say this, but some comments are “STUPID” I look at it this way on the stupid ones those have not cooked much in their life time!!! On a positive side I loved the recipe and have cooked pork loin in slow cooker and on top of stove and they both come out delicious… Just ask my “SHELTIE’S SERVICE DOGGIES”, but they do not get the bacon unless it is very crisp!! I cook for my babies and they love it, and the VET said it is better for them than “crappy dog food”.. I am 78 years old and had many cooking days in my life with my four children and we never run short and they got the best. GOOD LUCK TO ALL YOU COOKS OUT THERE!!! Being me, and not mean LOL!!!

    1. Awesome! thank you so much for coming back and letting me know how they turned out! And my first dog as a kid was a sheltie! She had the sweetest temperament of any dog I’ve ever had (she was the runt of the litter, never got more than 6 pounds).

    2. I you’re “being me, and not mean,” then you are just mean all the time. Just because people are not as good at something as you might be, does not make them “stupid.” There also may be reasons that someone has not cooked much in their lives, but it certainly doesn’t make them stupid. You might be a good cook, I don’t know, and I’m not able to ask your dogs, but these people who may not know a lot about cooking may be better at other things than you are….perhaps kindness being one of them

  6. This was terrible.:( we had to throw it out. We tried to save it by adding salt and pepper to it and even making a gravy with the juice but nothing helped. The bacon was soggy (even after broiling it for 5 minutes) and the pork and the bacon was incredibly bland. When using a pork loin you have to use a lot of seasonings because it’s a thick cut of meat. We will not be doing this recipe again, sorry:(

    1. Hi Carissa, I would love to troubleshoot with you since this is one of the most popular recipes both in the blog and with clients. Can I ask if you followed the steps as written or made any substitutions? I certainly don’t like hearing a recipe failed for you. Or if you want we can troubleshoot via email at contact @ dinnerthendessert.com.

    2. You can also try it in the oven or on the grill. I love this recipe. I’ve been using it for awhile now. My granddaughter who hates tenderloin lovers it. Asked for seconds. I have learned in my experience of crook pots they are all different you may have to cook longer or even less in yours. It took me years to finally like cooking in a crook pot.

  7. I have a 1lb thin roast, any advice on the time it should take? Looking forward to trying! Can’t go wrong with bacon!

    1. Sorry I couldn’t respond sooner! I’m not sure what you mean by “thin roast” – if you mean a tenderloin, I wouldn’t recommend it, it would dry out in the slow cooker. If you have any more questions, feel free to shoot me a message at (contact @ dinnerthendessert . com).

      1. i didn’t realize pork loin and pork tenderloin were different, until you response! My husband will be ever thankful thank I will no longer be making him eat dried out meat that I had such high hopes for! Looking forward to trying this one again, correctly! 🙂

  8. Really great, easy recipe! I used the split pork tenderloins and it turned out perfectly. Definitely put under the broiler to crisp the bacon!

  9. Hi!
    I have a big crock pot and would like to use a 6-pound pork loin. Besides doubling the other ingredients, how much extra cooking time would it require?

  10. This is seriously a home run. I cooked it on low for 8 hours and it is so tender and moist. The flavor is OUTSTANDING!!! I have never had much luck cooking pork loin until now!! Definitely going in the rotation. Thanks for such a great easy recipe.

  11. I have a 4.5 lb pork loin and a regular large Rival crockpot with high and low setting. How long will it take to cook this large 4.5 lb loin? Should I use high or low setting?

    1. I’d say 5-6 hours on high or 10-12 on low but haven’t tested that with the bacon. That is my standard for a pork loin that size. Let me know how it turns out!

  12. I’m making this in the oven now. I just used half of a “half” loin. Doing 375 at 15-20 per pound as you suggested. So it’s 2 pounds and I only put 30 minutes in the timer before checking it. Hoping it’s not undercooked!

  13. There is no way that bacon got that brown and crisp in a slow cooker. Must go under a broiler. Mine is still in the cooker. Hope the end product comes out tasty.

    1. Definitely! If it’s not as crispy as you like coming out of the slow cooker, you can pop it under your broiler for 2-3 minutes.

  14. I followed the directions and added the same ingredients it calls for. I cooked it for four hours on high, and we were excited to eat this. Unfortunately, it was extremely dry and the flavors don’t really soak into the meat. At least it wasn’t expensive meat. I will not be trying this again.

    1. Did your pork have any fat on the top of it like in the picture of mine? Between the fat cap and the bacon you should’ve had plenty of self basting going on in the slow cooker.

    1. Hi Lisa, sorry your comment got stuck in my spam filter. I am guessing your pork is 100% cooked by now or it would’ve gone bad. To answer the question though, I would say yes you’ll need a longer period of time, but then also the thing that would concern me is the crowding of the slow cooker. If it is anything like my 6.5 quart, I could not fit two pork loins in it and wrap the bacon. They would press up against each other which would cause a steaming effect for the bacon and it would be pretty pasty colored. If you did try with the two loins can you update me on how it turned out?

  15. Making this tomorrow but I inadvertently picked up a tenderloin instead of straight loin. Will that be an issue? I plan to cook it in slow cooker on low the entire time I am at work and then just have it programmed to go to warm. Still 4-5 hours on low? And should it be frozen or thawed? I do not particularly like to cook but am trying, that’s why so many questions…sorry!!

    1. Hi Bev, I’m so sorry this comment got caught in the spam filter and I am just seeing it now. A tenderloin in the slow cooker is not going to do well for you at all because there really isn’t enough fat to protect it from drying out. I’d highly recommend just using the same ingredients and cooking it in your oven if you haven’t made the dish yet. 350 degrees for 25-30 minutes.

      1. I made this last week. It came out so tender and juicy that my wife has me making it again! Thank you so much for this great pork loin!

  16. So I accidentally cooked this on high for 6 hours (wasn’t paying attention to the temperature setting and left it to cook while I was gone). Instead of coming out as a solid roast, it disintegrated into savory shredded pork and tasty pork broth. 8/10, would make the same mistake again. Also, the overall weight went down by about 1/3 – my 6 lb pork loin yielded 4 lbs of cooked meat and some broth – so for those who are concerned about the calorie count going by weight each serving should be about 4 oz to get the 8 servings.

  17. Mine is in the crockpot now, followed the receipe exactly, with one exception, added enough wine to cover bottom of crockpot. It is a semi-sweet wine. I was worried about generating enough broth for the fat to keep it tender. Will let you know how it turns out.

  18. Positive review after positive review, and my roast came out like a Rawlings catchers mitt flavored with garlic and brown sugar. Inedible. One thin slice, even soaked in pork gravy, nearly caused me to choke. I GIVE UP! No more loin (or tenderloin for that matter) ever again. If you want moist, succulent pork every time go low and slow with a Boston butt roast or a picnic roast. Otherwise you’re playing pork roulette.

    1. Oh no! It’s a recipe we use over and over again in our house with success every time. If you want, I’d be happy to troubleshoot with you to try and figure out what might have happened. Feel free to email me at [email protected]

  19. Couldn’t you take two tenderloins, tie them together and then wrap in bacon to prevent the meat from drying out? Also, friend just talked me into buying turkey bacon, but I am guessing not enough fat to keep the roast nice and moist??

    1. You can tie two together, just make sure it’s the same thickness all around so that it cooks evenly. Your also right about the turkey bacon now working. You really need the REAL BACON (sorry friend).

  20. Gonna use a pork loin roast – confused on time – my crockpot has hi/low – which one and for how long?

    1. You’ll want to cook it on low for 4-5 hours. You can always use a meat thermometer to check for doneness as well (160 degrees for medium).

  21. Hello, I am excited to try this recipe tomorrow. I have a pork shoulder, which you said in one of the comments works too. 🙂 I have got a bigger and a smaller piece. Should I put them together/right next to each other so that the small piece does not come out dry? Or does it not matter? Thank you!!!

  22. My son saw this and told me “mom, can you make this for me?” I will be making this lovely dish tomorrow!

  23. I have this in my crockpot right now. My family is excited to try it. I was too lazy to go to the store, so I mixed garlic powder with my brown sugar. I make smothered green beans with a mixture similar to this (gb have soy sauce and chopped lil smokies). Thanks for this perfect piggy dinner idea. 

    Rating: 5
  24. Found this recipe last night. We have been looking for new ways to fix pork loin. I loved that I had everything I needed to fix this. It was simple to put together. Can’t wait to taste it and find out how yummy it was.

    Rating: 5
  25. I looked at the Amazon link you posted for the slow cooker you use. Did you seriously pay $600+ for it??

    Also on the timing, I’d like to try it but noticed you told some people 5-6 hours on low and others 8-10 hours. I’m not home to check the progress and adjust so I’d have to set it correctly in the morning or wait until midnight for dinner if it wasn’t done.

    1. Haha! No, I didn’t pay that. Unfortunately as a product becomes discontinued or out of stock, amazon comes up with artificial price. I paid around $275 for mine which is more than “the norm” but it’s All-Clad and has an aluminum insert. I love it! This one is very similar https://www.amazon.com/Breville-BSC560XL-Stainless-Steel-7-Quart-EasySear/dp/B002OT03FC/ref=as_li_ss_tl?ie=UTF8&qid=1503332886&sr=8-6&keywords=slow+cooker+aluminum+insert&linkCode=sl1&tag=dinnthendess-20&linkId=a45286689040c98bc3a20d2212eff555

      For the timing, I would air on the side of caution if you’re unsure. I would recommend 5-6 hours on low and the you could always finish it off in the oven if needed.

    1. Sorry I don’t have the nutritional facts/calories for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.

  26. Hi Sabrina – I’m going to make this recipe in my all-clad slow cooker tomorrow evening.  My 3lb Pork Loin doesn’t have as much fat on top as yours.  However, I did buy the thick cut bacon to wrap around.  Do you believe the recipe will still turn out moist with 4-5 hours cooking?  Thank you!  

  27. Delicious! Big hit for my wife and I. I followed the directions to a tee except I soaked it in a brown sugar salt water brine for two hours before hand. I served it with steamed broccoli, carrots and bell peppers. I will definitely make this dish again. Thank you!

  28. I was worried when I read some comments about it being bland or undercooked but they must have done something wrong because mine came out delicious.

    Rating: 5
  29. My husband makes a similar dish only he cuts the loin in half and spreads cream cheese mixed with lightly diced jalapenos in it then closes loin back up and continues with the recipe. It  is a huge hit! He uses the oven not crackpot.

  30. OMG that looks and sounds delicious !!! Thank you for sharing, already have this week planned, but will put ingredients on list for next week !

  31. been reading the comments lol I saw this on FB the other day and decided today to make it. My pork loin is still frozen but since it says 4-5 hrs i figure i can let it thaw out for a few hours before i cook it. My fiance and his son don’t tend to get home til about 6-7pm so works out. When i was reading the comments I had no idea tenderloin and loin are 2 diff things! i had to run to my walmart receipt coz i cut up the big package we bought and made 3 pieces out of it lol anyways sigh of relief! receipt says Pork Loin. i am hoping this will be a success! i try to make different meals for my new family and boy my future stepson is quite the food critic haha So for now pork loin is defrosting then ill get to it 🙂 will definitely come back and update to see how it ended up. thanks for sharing!

      1. omg this turned out SOOO good!! i actually meant to come back to update but forgot lol but today im staring at the rest of the pork loin thinking i think i need to remake that but im going to try it in the oven this time 🙂 so delicious i followed everything on your recipe and worked out so perfect. my fiance loved it! and so did my future stepson haha he actually told my fiance recently that hes loving having me around coz i cook him good yummy food hahaha <3 i think my pork loin is about 2 pounds so ill try the 15-20 mins per pound recommendation above 🙂 thanks again for sharing this!

  32. I tried this recipe and I love it. I added coriander seeds together with black pepper seeds when grinding. I love the aroma of coriander when cooked and that flavor of citrus in pork or chicken. I’m sure the flavor is just as amazing without coriander. This is a must keep recipe!!

  33. I just made this today!!! Let me tell you this recipe is amazing!!! So much flavor and just falling apart.  I will definitely be making this multiple times!!! Thank you!!

    Rating: 5
    1. I’ve never tried it but it really doesn’t have the fat content that’s needed to stay wrapped around the pork loin and crisp up. If you decide to try it though, let me know how it turns out for you.

  34. Yes! Very delicious. I will make this again and again. I’ve got to keep an eye on the internal temperature though. (I’ve got a temp probe but I was lackadaisical in using it) Garlic, brown sugar, s and p, and of course the bacon, deliciousness all around! Thanks for the recipe.

  35. I have the pork tenderloin from Costco this recipe would work for that too? I believe a tenderloin and loin are different?

    One other question what is at the bottom of the slow cooker just some water?

  36. A simply great recipe!  While the bacon was crisping under the broiler, I skimmed the grease off the crock drippings and added a packet of McCormack gravy pack and it was incredible – my near master chef husband has a new favorite dish!  Thanks for sharing!

    Rating: 5
  37. I’m going to cook this in oven using two 9-10 lb pork loins…for a party.  Would like to cook slow & low to ensure tenderness, if that can be achieved with the larger sizes of meat.  Can you suggest time & temp?  Will be using commercial oven so cooking both at same time.  Thanks for any suggestions.

  38. Hi Sabrina, I tried this tonight and it was amazing! It was tender and full of flavor. The family loved it. My pork loin was 3.5 pounds and I cooked it for 5.5 hours (low) since it was a bit bigger. The bacon was still pale so I put in under the broiler per your suggestion. You’ve made me fall in love with my slow cooker again. Thank you! I’m trying your slow cooker Philly Steak sandwiches on Saturday.

    Rating: 5
  39. Should the pork loin have fat on top or no? I see the recipe says trimmed of excess fat. What exactly does that mean? Thanks!

    1. You just want to trim it down so there’s not a lot on top. You want to leave some so it renders down while it’s cooking and keeps the pork moist.

  40. I made this about a week ago and we loved it. I couldn’t believe how easy it was. There were only two of us and we enjoyed it just as much, if not more the second time.
    Thank you for a great recipe.

  41. I tried this recipe on a smaller tenderloin so changed the recipe accordingly and added some brown spicy mustard. This was amazing. Thank you for sharing this. I also added this to my Facebook page, To Have And To Hogue. It is a lifestyle page. So I posted this because of how incredible it was. I also posted the link to this site.

    Rating: 5
  42. Beautiful roast and tender as can be. I made this roast tonight for dinner, and we only ate half of it. When I suggested he take it over to our very pregnant neighbor, husband quickly threw it in the freezer. Oh well. I will make this again!

    Rating: 5
    1. I haven’t tested it so I’m not comfortabe giving a recommendation. I’m sure you might be able to find a recipe online with similar ingredients to try. Sorry.

  43. Making this now. It looks and sounds wonderful. I stuffed it with turmeric rice wice salt, pepper, onions, garlic, green bell peppers and carrots. smells wonderful.

    Rating: 5
  44. So I just saw this recipe on Facebook, went to the local grocery store and all they had were tenderloins. I used wooden skewers to keep them together, followed the recipe, used the 4 hour high setting on the crockpot, and we’ll it was juicy and tender. I had to broil it to crisp the bacon, but our youngest said it was a keeper. Thank you.

    Rating: 5
  45. You are getting close to perfection. Butterfly the pork loin and stuff it with pork sausage and wrap it with bacon. Mmmmmmmmm.

  46. I keep seeing varied answers in the comments, I have a normal crockpot. Nothing fancy. It has high/low/warm, no way to set the temp. Do I cook on high or low for 4hrs

  47. So I made this tonight for dinner and OMG it is fabulous. Tastes like a smoked ham. So tender I cut it with a spatula to serve then cut with my fork to eat. My husband loved it! Only change is the temperature stated as low for 3-4 hrs. No way, I raised it to high and it was done in 4 hrs. I put it under the broiler for 3 minutes and got the bacon crisped. Enjoy!

    Rating: 5
  48. I was just wondering if olive oil may be substituted for the canola oil? Canola oil is not something that I typically have on hand. Thanks. I can’t wait to try this recipe. Looks delicious!

  49. Hi , i would like to make this for dinner tonight ,
    You have listed for the instructions ,Salt and Pepper to taste,but how much Kosher Salt and Pepper do you have measured that you have in the video? I am not good with the salt and pepper to taste ,i tend to screw the food up when i do that
    thanks

  50. Amazing! This is the first pork loin I have made that is totally moist! I’ve tried so many ways, and was ready to give up on pork loin! Woohoo! I’m so glad I found this recipe, it’s definitely a keeper for me! Can’t wait to start getting more recipes from you!Thank you!

    Rating: 5
  51. I don’t have a cooker big enough to hold the pork ,can I use my electric oven if so what the degree and how long and do I add some water and cover. With Reynolds wrap,then uncover for browning and crispyness.

    1. You’ll want to cook it at 375 degrees for 15-20 minutes per pound. No need to add liquid (meat will release liquid as it cooks). If you feel like the bacon is cooking too fast, you can cover it until the end and then uncover to crisp it up or place it under a broiler. Hope this helps!

  52. Did a keto+korean variant of your recipe:
    Instead of Brown sugar I used Brown Erythriol
    Instead of using salt I used Low Sodium Soy Sauce
    Instead of Olive Oil I used Sesame Oil.
    And I added greens in the middle (butterfly opening it to add flavor inside instead of outside+adding fried spinach and cabbage)
    WAS DELISH! Thanks for the inspiration!

  53. I made this tonight in my slow cooker. I would make this again but would cook it for 4 hours instead of 5 on low because it needs the broil time at the end for the bacon. I slow cooked it for 5 hours and broiled it at the end and it was too much and left the pork too dry. I will also use a thermometer next time during the cooking process.

  54. Hi!
    Came across this recipe this morning & thought I would give it a try(wanting to try something different) it’s in the crock pot now! I’m following the recipe, slow cook it on low for 5 hours, is that right? Reading some of comments, I’m starting to worrying.. Hoping I didnt mess this up!

  55. We made this today, but my husband cooked it on the grill. About 2 1/2 hours at 275. It was so good!!! Only difference is I used dark brown sugar and about 10 roasted garlic cloves. What can I say, we love garlic. For next time, I’ll butterfly the roast and put the garlic and brown sugar inside and roll it up. Thank you for an awesome recipe!!!

    Rating: 5
  56. Can you keep this recipe on low after it’s cooked – say if you were leaving house not long before a friend staying was arriving, so that a hot meal was waiting for them?

    1. If your slow cooker has a “keep warm” setting that’s probably better if the cooking time is completed. Otherwise, maybe try starting later so that the friend arrives around 5 hours after you start cooking? If you leave it in on low too long, the meat will start to get dried out.

  57. I made my first loin a couple weeks ago (smoked) you could cut it with a fork. I’m for sure going to try this tomorrow – have one thawed right now!

  58. This just took over the #1 spot in our family’s list of top recipes. The pork loin that I purchased was a little too long for our slow cooker, so I cut into two pieces and cooked them separately. My 4YO who doesn’t love meat has seconds. The “optional” broiling shouldn’t be optional. The crispy bacon gives the dish an excellent crunch that plays well with the tender meat. We added asparagus and mashed potatoes on the side and it made for a meal the whole family enjoyed! Great recipe!

  59. So I made this yesterday. The flavor was great, but the pork was sooo dry! The bacon didn’t crisp-even after 5 hours in the slow cooker-so I stuck it under the broiler quick to brown the bacon. I was disappointed. Served this to company and it was so dry. Any suggestions?

  60. This was the best pork loin recipe I’ve ever used. Usually my pork loin comes out dry but it was very moist and flavorful this time. I did put it in the oven on broil & watched it until my bacon came out crispy. I will be making it again.

  61. This recipe looks great. My mother in law likes gravies with all her pork dishes. What type of gravy recipe would you recommend?

    1. I would recommend separating the fat from the liquid. Add equal amounts of fat and flour to a pan, whisk for about a minute to create a roux, add the rest of the juice and whisk until thickened. If you’re unable to separate the fat, you can use butter instead. Hope this helps!

  62. Hi!

    Looking forward to making this for dinner tomorrow, do you think it would be an issue if I brined the pork beforehand? I usually brine all my pork, but I haven’t done it in the slow cooker before, and don’t know if the extra liquid would affect how it cooks!

    1. It might release a little bit more liquid but as long as you’re putting the bacon on top, you should be fine. You can always prop it up a bit on foil if you want. Enjoy!

    1. I’ve never tested it so I’m not sure. You might be able to find a recipe online with similar ingredients to follow.

  63. I tried this in my smoker and turned out Great ! I did butterfly it and spread cream cheese in middle . Bacon crispy and meat was juicy! Will fix this again ! Thanks

    Rating: 5
  64. I have made this recipe in my crock pot numerous times and love it! Now, I want to make a whole loin approx 8-10lbs and bring it to work to share! I am thinking the best way to do this would be in the oven. Any suggestions on heat and time? I only have about a 3 hour cooking window.Thanks

    Rating: 5
    1. I would recommend using the oven and cook at 375 degrees for 15-20 minutes per pound. You’ll want to use a meat thermometer to ensure doneness for a loin that size.