Slow Cooker Bacon-Herb Wrapped Pork Tenderloin

The aroma still takes me back. It was a chilly autumn evening, and the scent of sage, rosemary, and smoky bacon filled my grandmother’s cozy kitchen. She was preparing a pork tenderloin, lovingly wrapped in bacon and herbs, destined for a slow simmer in her trusty crock-pot. It wasn’t just dinner; it was a warm embrace, a taste of home, and a reminder of the simple joys in life. To this day, that memory inspires me to recreate that comforting experience for my own family and friends.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 6-8 hours
• Total Time: 6 hours 10 minutes – 8 hours 10 minutes
• Servings: 6-8
• Yield: 1 roast
• Dietary Type: Gluten-Free, Dairy-Free (if using appropriate wine)

Ingredients

• 1 (2 lb) pork tenderloin
• 2 tablespoons olive oil
• Salt & freshly ground black pepper, to taste
• ½ teaspoon garlic powder
• 1 teaspoon dried rosemary leaves
• 1 teaspoon ground rubbed sage
• 1 teaspoon dried thyme leaves
• 6 slices bacon
• 1 sliced sweet onion (optional)
• ¼ cup dry white wine
• ¼ cup water

Equipment Needed

• Large skillet
• Slow Cooker (Crock-Pot)
• Butcher’s twine

Instructions

1. Begin by patting the pork loin dry with paper towels. This helps to create a better sear later on.
2. In a small bowl, combine the salt, pepper, garlic powder, rosemary, sage, and thyme. This herb mixture will infuse the pork with wonderful flavor.
3. Generously rub the pork tenderloin with the prepared herb mixture, ensuring it’s evenly coated.
4. Now, carefully wrap the bacon slices around the pork loin, overlapping them slightly to fully cover the surface.
5. Use butcher’s twine to securely tie the bacon-wrapped loin at intervals of about 2 inches. This will help the bacon stay in place during cooking.
6. Heat the olive oil in a large skillet over medium-high heat.
7. Carefully place the bacon-wrapped pork loin in the hot skillet and sear on all sides until the bacon is slightly cooked and begins to hold its shape, about 2-3 minutes per side. This searing step adds a depth of flavor and color to the final dish.
8. In the slow cooker, combine the white wine and water. If desired, add the sliced sweet onion to the slow cooker for added flavor and sweetness.
9. Place the seared pork loin on top of the onion mixture (if using) in the slow cooker.
10. Cover the slow cooker and cook on low heat for 6-8 hours, or until the pork is cooked through. The internal temperature should reach 145°F (63°C). Use a meat thermometer to ensure accuracy.
11. Once cooked, carefully remove the pork loin from the slow cooker and let it rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
12. Remove the butcher’s twine before slicing.

Expert Tips & Tricks

• Browning is key: Don’t skip the searing step! It adds so much flavor and helps the bacon crisp up a bit.
• Don’t overcrowd the skillet: Sear the pork in batches if necessary to ensure even browning.
• Temperature matters: Always use a meat thermometer to check for doneness. Overcooked pork tenderloin can be dry.
• Herb Infusion: For an even more intense flavor, consider marinating the pork with the herb mixture in the refrigerator for a few hours or overnight before wrapping with bacon.
• Wine Substitute: If you don’t have white wine on hand, apple juice can be substituted for the wine with comparable results.
• Thick-Cut Bacon: Using thick-cut bacon will provide a more substantial bacon flavor and texture.

Serving & Storage Suggestions

This Bacon-Herb Wrapped Pork Tenderloin is delicious served with roasted vegetables, mashed potatoes, or a simple salad. For a complete meal, try pairing it with roasted Brussels sprouts and garlic mashed potatoes. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

To reheat, gently warm the sliced pork in a skillet over low heat or in the microwave. Adding a splash of broth or pan juices will help keep it moist. You can also freeze the cooked pork tenderloin for longer storage (up to 2-3 months). Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	268.1 kcal	N/A
Calories from Fat	121 g	45%
Total Fat	13.5 g	20%
Saturated Fat	3.6 g	18%
Cholesterol	103.8 mg	34%
Sodium	146.5 mg	6%
Total Carbohydrate	0.7 g	0%
Dietary Fiber	0.2 g	0%
Sugars	0.1 g	0%
Protein	32.3 g	64%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spice it up: Add a pinch of red pepper flakes to the herb mixture for a little heat.
• Different Herbs: Experiment with different herbs such as oregano, marjoram, or savory.
• Sweet and Savory: Brush the pork with a little maple syrup or honey before wrapping with bacon for a touch of sweetness.
• Vegetarian Option: While this recipe is centered around pork, consider using large portobello mushrooms marinated in balsamic vinegar and herbs as a vegetarian alternative.
• Bacon Alternative: Pancetta can be substituted for bacon for a slightly different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I cook this on high instead of low?
A: While you can cook it on high, cooking on low for the recommended time ensures the pork is incredibly tender and flavorful. Cooking on high may result in a drier roast.

Q: Do I need to add more liquid to the slow cooker?
A: The ¼ cup of wine and ¼ cup of water should be sufficient. The pork will also release some of its own juices as it cooks. However, if you notice the liquid is evaporating too quickly, you can add a bit more water or broth.

Q: Can I use frozen pork tenderloin?
A: It’s best to thaw the pork tenderloin completely before cooking to ensure even cooking and prevent it from becoming dry.

Q: How do I know when the pork is done?
A: The best way is to use a meat thermometer. Insert it into the thickest part of the pork. It should read 145°F (63°C) for medium-rare, 150°F (66°C) for medium, or 160°F (71°C) for well-done.

Q: Can I make this ahead of time?
A: You can assemble the pork loin (rub with herbs and wrap with bacon) a day ahead and store it in the refrigerator. Sear it just before placing it in the slow cooker.

Final Thoughts

This Slow Cooker Bacon-Herb Wrapped Pork Tenderloin is a guaranteed crowd-pleaser that’s surprisingly simple to make. The slow cooking process ensures a tender and flavorful result every time. Don’t be afraid to experiment with different herbs and seasonings to create your own signature version. I encourage you to try this recipe and share your feedback. Pair it with a crisp white wine or a refreshing salad for a complete and satisfying meal. Happy cooking!