Slow Cooker Bacon Garlic Pork Loin

8 servings
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

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 Pork Loin in just 5 ingredients!

Crock Pot Pork Loin Is Here!

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. 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.

This slow cooker pork loin Has Just 5 Ingredients!

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.

Ingredients for slow cooker pork loin laid out on baking sheet

Just 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.

pork loin cooked in crock pot

Crock Pot Pork Loin Tips

Give 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 ½ inch slices are best, and I serve 2-3 slices per person depending on size of appetite.

Moist slices of Slow Cooker Pork Loin wrapped in bacon

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.

crock pot pork loin wrapped in bacon served with broccoli and potatoes

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.

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.

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Slow Cooker Bacon Garlic Pork Loin

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!
Yield 8 servings
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main
Cuisine American
Author Sabrina Snyder


  • 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


  • Rub the tablespoon of canola oil and add Kosher salt and fresh cracked 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).



Adapted from Brown Sugar Garlic Pork Loin
This post contains affiliate links.


Calories: 388kcal | Carbohydrates: 9g | Protein: 40g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 134mg | Sodium: 331mg | Potassium: 768mg | Sugar: 8g | Vitamin A: 15IU | Vitamin C: 0.5mg | Calcium: 21mg | Iron: 1.9mg

Slow Cooker Pork Loin wrapped in bacon on serving dish with vegetable sides

perfectly cooked crock pot pork loin with garlic and bacon

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!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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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  1. 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.

    1. Could I combine this recipe with the one using Granny Smith apples? Putting the apple slices in the pork before adding the bacon?

    1. 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

  2. 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

  3. 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!!

  4. 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.

  5. What can I say, Sabrina?? Fantastic meal! We just finished eating, but my hubby is still snacking on the pork. Delicious! Thank you!

  6. 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.

  7. 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!!

  8. 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!!

  9. 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?

    1. I’d recommend cooking it at 375 degrees f until it reaches an internal temperature of 150-160 degrees. I hope you enjoy it!

    1. I’d recommend cooking it at 375 degrees f until it reaches an internal temperature of 150-160 degrees. Enjoy!

    1. 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!

    1. Yes, though they are different cuts of pork. Loin is more tender and shoulder is rich in fat and connective tissue. Enjoy!

      1. 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?

      1. 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?

  10. 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?

    1. 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.

      1. No, with frozen meats they won’t cook consistently through so I don’t know how the meat will flavor that way.