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.

Pin this recipe now to remember it later

Pin Recipe

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
Keyword: Slow Cooker Bacon Garlic Pork Loin

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    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

  1. 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

  2. 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!!

  3. 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.

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

  5. 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.

  6. 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!!

  7. 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!!

  8. 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?

  9. 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.

  10. This is the most delicious pork recipe ever. I was so tired of dry, tasteless pork efforts.
    A friend told me to check out Sabrina and I love pork again. I’m trying the slow cooker
    version tonight.

  11. Wonderful recipe. Big hit at our house. The left overs I shredded the pork and bacon and mix in the juices that the meat created. Next day we ate on bun as pork sandwich. The flavors had blended more and were out of this world good.

    1. I haven’t tried it that way before but I don’t see why not. If you decide to try, I’d love to know how it turns out. Thanks!

  12. Would I be able to substitute balsamic reduction for the brown sugar to lessen the sugar content of this recipe? Would that taste good or would it not be compatible?

  13. I have a pork roast that I want to cook up tonight I can’t remember off the top of my head if it’s a tenderloin or not but I want to make it in a slow cooker mainly due to my oven and stove stopped working unfortunately but I’m unsure of some things like if I need to add water or anything like that when I put it in the slow cooker or if I just put it in and let it’s own juices coat the bottom and stuff like that I also don’t have a lot of ingredients to work with so if I could get some advise it would really help and be great thank you!

  14. My all clad slow cooker came Sunday. I love love love this unit. I started my Italian chicken spaghetti sauce on high, set it to switch to low after 2 hrs. Wow it worked like a charm. What a wonderful unit. I browned my hamburger and onions on the stove in the alum insert also. No extra skillet to wash.

    I found a unit in the amazon warehouse that was half price, what a deal. Thank for telling us about this unit.

  15. Someone call the sheriff’s dept. Any thing this good has to be illegal. This is the best pork lion I have ever made. In the past they were always dry, this one is tender as. And moist. This will be my go to recipe for pork lion.

  16. Can I use this recipe on a pork roast? If so how long would I cook it for in a crock pot? 2.6lb roast

    1. As long as it’s a pork loin roast then yes, you can use it. I would check it around 3 1/2- 4 hours for doneness.

  17. Hi Sabrina
    I’m going to cook the pork roast in the oven with the bacon but with the vegetable from your pork and vegetable recipe that you cook in the oven. Do I bake roast covered?

  18. so what did I do wrong? this sounded so delicious but the roast was so tough and dry. The bacon, well I did have to broil but 3 min on each side. I failed somehow but followed the recipe to a “t”….fail for me 🙁

  19. Hi!
    I am making a 7 lb roast with this recipe. My roast has a fat cap on the top and bottom with a spirit down the middle and it is tied. Is this 2 roasts? I want to put it in my XL crockpot and it fits but I am unsure of how long to cook it. Any suggestions?

    1. I would recommend trimming both fat caps. With a roast that size, you might want to make it in the oven instead so it doesn’t dry out. Cook it at 350 degrees for about 10 min per pound. Use a meat thermometer to check for doneness (145 degrees F).

  20. I want to set this up for between church services tomorrow (our Sundays begin at 6 AM and end at 9 PM ?) what would my time be for a frozen pork roast?

    1. You want to start with a completely thawed pork roast otherwise it’ll release too much liquid and make it soupy.

  21. I made this slow cooker bacon garlic pork loin for dinner tonight… And I swear… THIS IS THE BEST ROAST I’VE EVER MADE IN MY ENTIRE LIFE. Let’s be honest, it takes a lot for a recipe to impress me…. But I’m IN LOVE. Even my husband couldn’t stop talking about how much he liked it! Thanks for the great (and easy) recipe!!

    1. Hey going to make a bacon wrapped pork tenderloin in my slow cooker. Do I wrap pot in tin foil and put water in
      the bottom of the slow cooker? I want the bacon to be crispy.

      1. Pork tenderloin and pork loin are two very different cuts of meat. You will have very tough meat before that bacon is anywhere near crispy, I wouldn’t recommend slow cooking this cut wrapped in bacon. Instead cook it in your oven at 400 degrees 20 minutes per pound.

        1. Hi can you still wrap the bacon around a pork tenderloin to cook in the oven. It’s only about 1.40pounds I’m thinking of doing 2.

      2. So gald I read the comments, going to try it in the oven since I bought a tenderloin also ?dang I really wanted to do this in my crock pot ?

  22. Just made this and my husband is raving about it. He even called his mother and said we’ll make it for them for New Year’s Day. I must say this was very delicious and worth the highest rating. Will recommend this to all my friends and family! Happy holidays and happy new year!

  23. Hi, I have an entire pork loin (approx 10 lbs) that I would like to cook in the oven using this recipe. How would I tweak the time?

    1. You’ll want to cook it at 350 degrees for about 10 minutes per pound. Make sure to use a meat thermometer to ensure it has an internal temperature of 145 degrees F.

      1. Sorry, also should have asked if I ‘m covering during cooking? I want it to be super moist, but also want the bacon crisp. It’s for Christmas Eve dinner, so kinda special. Thanks for all your help!!

  24. Hi I forgot to trim the fat from my pork loin and I thought it would be ok but as i read thru the comments the one that says the juices were almost covering the pork and it didnt brown made me think they left the fat on as well…..should I unwrap and remove the fat or can i cook as is?

  25. I made the Bacon Garlic Pork Loin. I used my Le Creuset dutch oven in my oven using the slow cooker setting (Electrolux Gas Oven) and it worked great. I’m not sure I like the sweetness from the brown sugar on the pork. It was very tender. The smash garlic and cheese potatoes were great with it.

  26. I want the juiciest, tastiest pork loin possible, so I am tempted to use this recipe in the oven!? Have you done that or recommend against it for any reason?

  27. Hi! I want to try this the weekend,trying to keep it low cal for our family! Can I use Splenda brown sugar? Or no sugar added syrup? And also would turkey bacon be ok?

    1. I haven’t made this recipe with those substitutes. I’m not sure how turkey bacon would do, but if you try it let me know how it turns out!

  28. Do you think wrapping the pork with bacon in aluminum foil and then putting it in the slow cooker would keep it from drying out?

    1. All the fat that will be coming from the bacon during the cooking process will ensure that the pork stays moist. You don’t need to wrap it in foil.

  29. Hi, Sabrina.
    I just put my pork in the crockpot and it’s a bit crowded. I used a 5.25lb pork loin roast and I doubled the bacon because of the size. I saw that you suggested to avoid crowding. Any recommendations, now that I’m already in said situation?

    1. So sorry I didn’t see this earlier. It should be okay, you just might have to cook it longer to get to the temperature that is safe to eat at. Also, if the bacon doesn’t crisp, you might want to take it out and broil it to get that crispy goodness. 🙂 Let me know how it turns out!

    1. You can sub a beef loin roast for a pork loin but the cooking method and temp are going to be different, I would not recommend for this recipe.

  30. My pork loin was 4.75 pounds so I cooked it low for 6 hours. Flavors were good but roast was totally dried out. I did have to broil for 3 mins bc bacon needed it.

  31. Thank you Sabrina! Just made this and it was awesome. Your method of no additional liquid in the crockpot when cooking meat is inspired. Tried your recipe for chicken thighs with this method as well and the protein comes out moist and flavorful with no “boiled” texture. I look forward to more of your posts.

    1. So glad you liked them and trusted the process – I know its almost sacrilegious to not add liquid to a slow cooker but it really works! 🙂

  32. I am definitely going to make this pork recipe. I am interested in the potatoes that appear on the plate next to the roasted pork and the broccoli.
    What is the recipe for the potatoes?

    Thank you in advance!

  33. SOOOOOOO happy I found this recipe because typically I just throw seasonings on a pork loin and put it in the oven. Nothing fancy, but it works. But I am REALLY excited to try this since I am on a low carb diet and of course everyone likes bacon.

    Thank you!!

    1. If you are using a tenderloin, you will want to cook it less time. I don’t recommend a tenderloin because they are so lean and don’t do well in a slow cooker.

      1. I’ve not tested it before but I would recommend preheating the roaster to 350 degrees f and cook for 2 1/2 hours. Make sure to check the internal temperature for doneness. Hope this helps!

  34. I can not wait to try this recipe. My husband is out of town until next week plus I will have a tooth pulled next week so it will be a couple of weeks before I can make it. It really looks great. thank you for the recipe.

  35. I have a Pork Sirloin. Will that work?
    It is just about 2 lbs. How long do I cook it for?
    Which will better, a crock pot or slow cooker? I have both.

    1. Yes, it’ll work. 🙂 Also, crock pot is just the name brand for some slow cookers. They’re actually one in the same.

  36. In the picture it looks like there is liquid in the crockpot but no mention of any liquid is that just the grease from the pork?

  37. So mine looks awful its cooked all the way through but didn’t brown at all juices are almost over the top of the roast what did I do wrong

  38. I see you had said it’s better done in the oven.
    Do you have a recipe to do it that way?
    I don’t have an oval slow cooker, mine is deep and I’m scared because it won’t lay flat, that it won’t turn out properly?

    Thanks in advance.

  39. I’m making this today but I dont have the aluminum cast iron on the bottom of my slow cooker so do I put aluminum foil in its place? Also its been cooking for a few hours now and I dont see any juices like in your pictures, did I do something wrong?

    1. Pork tenderloin is best quickly cooked on a grill, seared, roasted or sliced and cooked in stir frys. The meat is lean so you have to be careful not to overcook.

  40. Hi Sabrina lm going to try the bacon wrapped pork loin Recipe. I have a 5 pound pork loin. How long would l have to cook this on low in the crockpot? Thanks JJ

    1. You want to make sure that it’s not overcrowding your slow cooker but I would think that 6-8 hours on low would work. You could also cook it in the oven at 375 degrees for 15-20 minute per pound. Hope this helps!

        1. My recipe doesn’t call for any liquid to swap out for pineapple juice. Feel free to add it and see how the flavors turn out. I would love to hear how it goes!

    1. Lots of people confuse them so don’t worry. One big difference is that they’re cut from different parts of the animal. Pork tenderloins are thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it. Both require different cooking methods and timing.

  41. I have a Hamilton Beach 7quart slow cooker but doesn’t have the Browning insert or option,.Can I still cook it in my slow cooker without the insert

  42. I’m assuming it’s a covered meal as a crock pot dinner should be, because I made this and my bacon looks beyond mushy and not crispy and I followed recipe as calls for just put the lid on (which I assumed I should) but looks nothing like the “picture” just wondering what I did wrong

    1. You can always pop it under the broiler for a bit at the end if your bacon didn’t crisp up in the slow cooker.

    1. Pork tenderloin won’t work for this recipe as it’s best quickly cooked on a grill, seared, roasted, or sliced and cooked in stir-fries. Since the meat is lean, be careful not to overcook it. Sorry

  43. Hello Sabrina i was wondering if possible and if you can tell me the name of your new slow cooker.My sister left me hers but is very much out of date and i do use it a if i am going to buy a new one just get a good one that will last.Hope you can help out.Many great receipts keep them coming
    Best Regards

  44. Trying this today, I have a Miele steam oven and I am going to cook this in there, any suggestions as to temperature and length of time..

  45. The pork tenderloin was delicious! Thanks for the recipe! It is a keeper!

    I was interested in the crock pot you mentioned, because the extra step of browning meat first in another pan can be a hassle! Then I re-read your endorsement, and noticed the insert is aluminum. I thought we were supposed to limit exposure to aluminum?!? Prolonged cooking in an aluminum insert doesn’t sound like a good idea! Almost like plastic liners some people use just to help with clean up! I would be interested in your feedback. Thanks!

    1. I’m so glad you enjoyed it!!

      I don’t recommend the plastic liners as I’ve found it messes with the meat crisping up. I know people love them for easy clean up but they just don’t seem to work out for me. The aluminum insert is completely safe to use and is so helpful to have for your slow cooker.

  46. I want to cook this tonight. I have all of the ingredients at home luckily. My question is it calls for thick cut bacon. I have bacon but not thick cut. Can I use that ?

    1. So sorry I’m just now seeing this. You should be okay as long as it’s not too thin. Hope you enjoyed it!

  47. This was so yummy. I followed the recipe as it was written and it turned out great. Me, my husband and even BOTH children ate seconds. We all really liked it. Thanks for the recipe.

  48. It turned out amazing! This is the first time I’ve made a pork loin (in 28 years) that didn’t turn out dry. I had planned on having leftovers and I was so wrong they did everything but lick the plate. I had already marinated the meat in a garlic lemon marinade before I found this recipe so I was a little nervous but it was the best pork I’ve ever had. Thank you so much

  49. This looked great in the picture and also in my crockpot (did a bacon lattice design) but it lacked flavor. We were very disappointed with the final result. For the time and ingredients required, I would not make this again and do not recommend it. I would be curious to try the original version in the oven as opposed to the slow cooker modified recipe. Oh well, if you don’t try, you’ll never know.

  50. I’m definitely going to try this recipe this weekend! It looks amazing! If one used a store bought jar of minced garlic…how much should be used?

  51. This was the bomb! Since we are following the keto diet, I skipped the brown sugar. I didn’t have any fresh garlic, either, but made grill salt using kosher salt, coarse black pepper, garlic powder, rosemary and thyme. Sprinkled the grill salt all over the loin after liberally coating it with olive oil. Then bacon was laid across the top and ends of the roast. Five hours later, my house smelled divine!

    I have a board on Pinterest for my husband’s favorite recipes – this one went directly in there! A new household favorite!

    Thank you for the inspiration!

    1. Yes, trim any excess fat but this recipes calls for using a pork loin not a tenderloin. Just want to make sure you’re using the right cut of pork for it. Hope this helps!

    1. I’ve not tested it with any substitutions so I’m not sure but I saw another person had commented about using sugar free brown sugar. That might be an option for you. If you decide to try, I’d love to know how it turned out. Thanks!

    1. It helps the bacon caramelize and adds a dimension of flavor to the recipe, so I’d say it’s a large part of it since we only use five ingredients. But I’d say it would likely be delicious without it even if you had to caramelize the bacon under the broiler for a couple minutes at the end.

  52. I just made this and put it in my casserole crock. I also mixed in some crushed red chili pepper and some rosemary. the crock can transfer to the oven for browning as well. Will come back and let you all know how it turns out.

  53. I have a four and a half pound pork loin and want to know how long I need to cook it in the slow cooker. In your opinion, does it come out better in crock pot or in the oven?

    1. I think both options work well just depends on the timing. If cooking in the oven, 375 degrees, 15-20 minutes per pound but if using the slow cooker, I’d say 6-8 hours on low would be the cook time for that size of pork loin. Enjoy!

        1. I’d say 5-6 hours on low and you can adjust the ingredient list with the slider tool. Hover over the serving size and adjust until it reaches the size pork you are making. Enjoy!

  54. I’d like to ask for advice. I’m new to cooking and have not eaten much pork. I have some people coming over tomorrow that like pork. Not knowing the difference in loin and tenderloin I have 3.5 lbs of tenderloin in my fridge and by accident, I picked up 1lb of it peppered. I’m not usually one that enjoys “sweetened” meat but according to reviews collectively this looks pretty awesome. Can I wrap these three together in bacon and double the stuff and cook it low in the crock pot and make it work? Would less than doubled sugar still be tasty? Omitting pepper since I have one pre-peppered?

  55. I have made this recipe before and so delicious, everyone loved it. Has anyone tried to stuff it with cheese or sour cream or anything?

  56. This was amazing. I used shallots instead of garlic due to an allergy and added a small amount of chicken broth. This was the first time my pork loin was moist and tender. This is a keeper recipe.

  57. Sabrina, if I want to make this recipe in the oven or a roaster how do I adapt it….It would be for about 10 people…and are you saying to use a loin NOT a tenderloin….? This really sounds perfect for my family and I want to make it for Thanksgiving along with the traditional sides…Found out my family is not that crazy about turkey and thought this would be perfect….I need your advice…

  58. Making this recipe for the second time. It was super quick and easy, and a huge hit with my husband AND my kids! The aroma when it’s cooking is amazing- hard to wait for it to cook! ? The bacon definitely needed a quick broil to crisp up after cooking, but the meat was tender and delicious. Will be a new go-to recipe!

    1. Thanks for the 5 stars, Christine! So glad you all loved it. I know how hard it is to please everyone in the family at dinner time.

  59. I made this tonight using a 3.5 pound BONE IN pork loin. My slow cooker only allows for 6 hrs on high (or 8 or 10 hrs on low). I opted for high for 6 hrs and it was definitely done before 6 hrs. I think next time I’d either go boneless (although the bones give so much more flavor), or cook on low and just set a timer. I did need to broil it for a few minutes just to crisp up some of the bacon. The taste was very good…I skimmed the extra fat from the sauce left behind, put it in a sauce pot and let it reduce a bit, then spooned over the sliced meat. Overall, an easy, delicious meal.

  60. This recipe is very easy and tasted absolutely wonderful! I purchased a pork loin on sale but was not sure how to cook it and found this recipe, glad I did.

  61. How long for a loin that’s one and a half pounds. I’ve never used a Crock-Pot and not sure if time is a huge factor but this looked too good have to try it.

  62. This was fantastic. I omitted the brown sugar to make it low carb and I don’t think it suffered at all. My bacon was not thick (I’ve yet to find the nitrate-free stuff in a thick version). The only oils I use are olive and coconut, so olive it was. I did broil it to crisp it up at the end. My slow cooker is not the fancy kind with temp controls or timers but the time on ‘LOW’ was spot on for just under 3 lbs.

  63. Very good!! I chickened out and put a little homemade chicken broth in the bottom of the crockpot, turned out very tender.

  64. If you brine the pork loin first for 12 hrs or more would you still cook it in crock pot pot for same amount of time ? My pork loin is 5.7 lbs.

  65. 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.

    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.

  66. 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

    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.

  67. 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!

  68. 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!

  69. 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.

  70. 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?

  71. 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!

    1. I’m so thrilled you enjoyed the recipe! Thank you so much for coming back and letting me know how it turned out!

      1. How large was your pork loin roast and how long? I have a 4 1/2-5 pound – not sure how long to cook in slow cooker. Thanks Lynn

        1. Mine was only 3 pounds. For a pork loin that big, you may need to have it in the slow cooker on LOW for 6 to 8 hours. The pork roast should read at least 145 F on an instant-read thermometer.

  72. 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!

  73. 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.

  74. 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!!!

  75. 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!

  76. 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.

  77. 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!

  78. 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!

  79. 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!

  80. 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

  81. 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!

  82. 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.

  83. 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

  84. You are getting close to perfection. Butterfly the pork loin and stuff it with pork sausage and wrap it with bacon. Mmmmmmmmm.

  85. What if you need to leave it in the slow cooker for longer than 4-5 hours? Will this mess it up or anything?

    1. It may get a bit too dry as the meat is rather lean. If you want to cook for longer I’d use a fattier cut of pork for it.

  86. 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.

  87. 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.

  88. What can I use instead of canola oil my husband gets reaction to this oil!! Looks yummy!

    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.

  89. 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!

  90. 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.

  91. 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.

  92. 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.

  93. 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.

  94. 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.

  95. 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!

  96. 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?

  97. 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.

    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.

  98. 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!!

  99. 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!!

  100. 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. I’d love to hear what you think, Barbra! I think it’s great that you’re trying new things for your family.

      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!

        1. Awww, that’s so sweet! You totally made my day! I’m so glad you made it and then came back to tell me about it!

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

  102. 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.

  103. 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.

  104. 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!

  105. 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!  

    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.

  106. 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

      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.

  107. 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.

  108. 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. 

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

  110. 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!!!

    1. You can tie them together but make sure that that it’s the same thickness all around to ensure even cooking.

  111. 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).

  112. 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).

  113. 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]

  114. 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.

  115. 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.

  116. 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!

        1. I can’t get enough of it either! Thank you for coming back and letting me know how much you all enjoyed it!

    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?

  117. I have this in the crockpot now and there’s another hour to go! It smells so amazing and I cannot wait to eat!!!

  118. 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.

  119. 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.

  120. 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!

  121. 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!

  122. 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.

  123. 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?

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

  125. Can’t wait to try this. I just got a pork loin on sale and was looking for an idea for something new. We too are bacon lovers!

      1. Amen and amen.. I don’t know how many tenderloin roasts I’ve tried and they always came out too dry. Since I am great bacon lover, it just stands to reason that this would be a real marriage of the porks This will be my next meal just as soon as I can get to the grocery

  126. 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! 🙂

  127. 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 @

    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.

  128. 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

  129. 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.

      1. I don’t have a crockpot yet and want to make it in the oven. Should I cover it with foil or cook uncovered?

    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!

    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. If you think the bacon is cooking too fast, you can cover it and then take it off at the end to allow it to crisp up or even place it under the broiler.

  130. 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! 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.

  131. 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. Mine is in my crockpot right now, so easy, looks good and smells good, cant wait to dig in. Its taking a little longer because my crock pot is old. Going to roast maple bacon wrapped carrots to go with it?

  132. 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.