Slow Cooker Bacon Garlic Pork Loin is rich, savory, tender, and packed with bold flavor. All with minimal effort, great for weeknights!
This Slow Cooker Pork Loin recipe is perfect for special occasions or busy days, just like favorites such as my Stuffed Pork Tenderloin, Brown Sugar Garlic Pork Chops, and Herb-Crusted Pork Loin
Sabrina’s Slow Cooker Bacon Garlic Pork Loin Recipe
Slow 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. At first, readers reached out to me almost daily asking whether the recipe could be made in a slow cooker. For months, however, I responded, “No, sorry—there isn’t enough fat in the pork loin to keep it moist; instead, this recipe is best prepared in the oven.”
Recipe Card
Ingredients
- 3 pound pork loin , trimmed of excess fat
- 1 tablespoon vegetable oil
- kosher salt , to taste
- coarse ground black pepper , to taste
- 4 cloves garlic , minced
- 1/3 cup brown sugar
- 8 slices bacon , thick cut
Instructions
- Rub the tablespoon of oil on pork and add kosher salt and black pepper to taste.
- Add the garlic and brown sugar to the top of the pork.
- 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).
- Place carefully into the slow cooker and cook on low for 4-5 hours.
- 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).
Video
Nutrition
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Table of Contents
About this Recipe
I began testing the recipe for a slow cooker version not long after the questions started coming. It too plenty of trial and error. I kept pork loins untrimmed, I added all varieties of fats, and 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.
Cooking Tips & Tricks
Let the Slow Cooker Bacon Garlic Pork Loin rest for about 10-15 minutes (this may be the hardest wait of your day) and then slice into portions. I find ½ inch slices are best, and I serve 2-3 slices per person, depending on the size of their appetite.
What to Pair with
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, or your favorite green vegetable or roasted carrots. Homemade Crescent Rolls make a great finishing touch.
Related Recipes
More Awesome Pork Loin Dishes
Photos used in previous version of this post
I have made this several times. It’s so easy and delicious! So many great recipes on this site!
Thanks Ronda! Appreciate your kind review.
The roast was juiced, and it took 3 and a half hours instead of 4. But my boyfriend and I found it to be bland, not a lot of flavour at all. Thank you for the recipe though. 6/10.
Can I use a different oil? Canola oil upsets my stomach.
Yes! Enjoy!
Could I combine this recipe with the one using Granny Smith apples? Putting the apple slices in the pork before adding the bacon?
Can it be prepared ahead of time?
Thank you for the 5 stars!
If my pork loin is 1.8, how long do I slow cook it? 4hrs or less?
Low and slow for the best results. For roasts around 2 pounds, 2 – 2 1/2 hours on low. If the bacon is not crisp, follow recipe directions to crisp
Absolutely wonderful. This pork loin was so tender you didn’t need a knife and the combination of garlic and brown sugar was really good. We will enjoy this again soon! Thank you for taking time to share with us
This is delicious!! I didn’t use as much garlic and used 2 small 24 oz tenderloins. They fit perfectly side by side in the crockpot. I did want the bacon crispier so put loins on bottom rack of oven under broiler for about 3 minutes. My family loved this meat and were so impressed that the loins sliced perfectly. I have already cooked pork loins twice since finding the recipe. Thank you so much, Sabrina!!
Making this now- will report back when done but it looks amazing! Maybe this is obvious but if you’re fully wrapping the roast in bacon (and let’s be honest, why wouldn’t you) line up the bacon that will be under the roast then place the roast on it before adding the salt, pepper oil, etc. I then used toothpicks after the upper bacon slices to hold it all together and will remove them after i take it out of the crockpot.
So it’s ok to put in the crock pot without any liquid?
I have a 4.25lb loin- how long should I cook on low?
Canola oil is a big red flag for me so I would switch it to olive or avocado oil. Why canola?
What can I say, Sabrina?? Fantastic meal! We just finished eating, but my hubby is still snacking on the pork. Delicious! Thank you!
I followed the recipe/directions to the letter and the result was a reasonably flavorful but very dry roast. I wonder if searing the meat before crockpotting it would have helped but all similar recipes for a pork roast don’t include this step. All things considered, I’ll not make this one again.
This was easy to make and really tasty. The pork was tender and juicy, and pretty much hands off.
Could you modify to use boneless pork loin chops
Sure but the flavor may be different.
I don’t usually write reviews, but I was impressed with this one. So simple and delicious. Also made your parmesan garlic crash hot potatoes which were even more simple and soo good, and added some carrots to the pan as well with a bit of the seasoning from the potatoes. Definitely make this!!
Wow great Recipe!
This is the first time I Read the whole article .
Thank you so much it is helpful and clear.
I will visit again!!
Thank you!
Can it be made in air fryer or oven… I don’t have a slow cooker
I want to slow cook the roast in the oven, six or 7 pounds. My pot is an oval, very heavy anodized dutch oven whose lid is heavier than the pot. Do you have any thoughts on time and temperature?
I’d recommend cooking it at 375 degrees f until it reaches an internal temperature of 150-160 degrees. I hope you enjoy it!
How would you do this in the oven for a larger roast
I’d recommend cooking it at 375 degrees f until it reaches an internal temperature of 150-160 degrees. Enjoy!
I want to cut this recipe in half. How long should I cook it?
You may need to reduce it by an hour but I would suggest keeping an eye on it so it doesn’t overcook and dry out. I might also suggest using a smaller slow cooker and you don’t want a lot of empty space left. Good luck!
can you use pork shoulder?
Yes, though they are different cuts of pork. Loin is more tender and shoulder is rich in fat and connective tissue. Enjoy!
At b what temp should I leave the cooker on in the beginning to end? And if I wanted to go to the gym what time frame would I be working with?
The pork loin will be in the slow cooker on low for 4-5 hours. Hope this helps.
This recipe sounds delicious! Do you add any liquid in the crockpot so it stays moist?
No need to add any liquid. The pork will release liquid as it cooks and the bacon will keep it moist. Enjoy!
This recipe looks amazing, I can’t wait to try it. In the picture, there is a lot of liquid, all of which came from the pork roast and bacon only?
Yes, both will release liquid while cooking. I hope you enjoy it!
NEED TO OMIT BACON. ANY SUGGESTIONS?
Here’s a recipe without the using bacon.
https://dinnerthendessert.com/ultimate-garlic-pork-loin-roast/
Do you have to use the bacon
I have an oven recipe if you don’t want to use bacon.
https://dinnerthendessert.com/ultimate-garlic-pork-loin-roast/
Hi, my group likes gravy with pork. I love this recipe but do you have a gravy that you’d recommend to go with it?
Use 1 1/2 cups of drippings, 2 tablespoons butter, and 2 tablespoons cornstarch or flour. Melt the butter in a pan and whisk in the cornstarch to make a roux, brown for about a minute. Slowly add the pan drippings, whisking to a smooth consistency. Cook for about 3-4 minutes. Season with salt and black pepper as needed.
Can I use frozen loin? Just cook longer?
No, with frozen meats they won’t cook consistently through so I don’t know how the meat will flavor that way.