Slow Cooker Bacon Brown Sugar Pork
This isn’t just dinner—it’s comfort wrapped in bacon. Tender pork, crispy edges, and a caramelized brown sugar glaze come together in a dish that feels like a warm hug. Whether it’s Sunday supper or you’re hosting guests, this slow-cooked beauty is guaranteed to impress.
Ingredients
For the Pork
| Ingredient | Amount |
|---|---|
| Pork tenderloin | 1.5–2 lbs |
| Bacon slices | 6–8 |
| Salt & pepper | To taste |
For the Seasoning
| Ingredient | Amount |
|---|---|
| Brown sugar (packed) | 1 cup |
| Dijon mustard | 1 tbsp |
| Garlic powder | 1 tsp |
| Onion powder | ½ tsp |
| Smoked paprika | ½ tsp |
Optional Add-ins
| Ingredient | Amount |
|---|---|
| Apple cider vinegar | 1 tbsp |
| Red pepper flakes | ¼ tsp |
| Fresh thyme sprigs | A few |
| Sliced apples/pears | As desired |
Instructions
1. Prep the Pork
Pat the pork tenderloin dry with paper towels. Season all over with salt and pepper.
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2. Make the Glaze
In a bowl, mix brown sugar, Dijon mustard, garlic powder, onion powder, and smoked paprika. Add optional ingredients if using.
3. Coat and Wrap
Rub the glaze mixture all over the pork. Lay bacon slices slightly overlapping on a clean surface. Place the pork on top and wrap snugly.
4. Slow Cook
Transfer the wrapped pork to your slow cooker, seam-side down. Cover and cook on LOW for 6–7 hours, or until internal temperature reaches 145°F.
5. Rest and Slice
Remove pork from the slow cooker and let rest for 10 minutes before slicing. Spoon reserved pan juices over the top for extra flavor.
Notes & Tips
- Make Ahead: Season and wrap the pork the night before for easy prep.
- Storage: Keeps 3–4 days in the fridge.
- Freezing: Freeze uncooked pork (wrapped and seasoned) for up to 3 months.
- Bacon Tip: Regular-cut bacon crisps better than thick-cut.
- Don’t Overcook: 145°F is the sweet spot for juicy pork.
- Serving Suggestion: Drizzle with pan juices and serve with roasted veggies or mashed potatoes.
