Preparation Information
– Prep Time: 20 minutes
– Cook Time: 3–4 hours on LOW
– Total Time: Approximately 4 hours
– Servings: 6
– Difficulty: Medium
– Cooking Method: Slow Cooker
Ingredients
For the Pork
– 1½–2 lbs (680–900 g) pork tenderloin
– 8–10 slices bacon
– 1 tablespoon olive oil
– ½ teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon smoked paprika
– ½ teaspoon dried thyme
Honey Garlic Glaze
– ¼ cup honey
– ¼ cup brown sugar
– 3 tablespoons soy sauce
– 3 cloves garlic, minced
– 1 tablespoon Dijon mustard
– 1 tablespoon apple cider vinegar
– ½ teaspoon smoked paprika
– ¼ teaspoon black pepper
For the Slow Cooker
– ½ cup chicken broth
– 1 small onion, sliced
– 1 tablespoon butter (optional)
Garnish
– 1 tablespoon fresh parsley, chopped
– Extra glaze for serving
Step-by-Step Instructions
Step 1: Prepare the Pork
1. Remove the pork tenderloin from its packaging.
2. Pat it completely dry with paper towels.
3. Trim away any excess silver skin or unwanted fat.
4. Rub the pork with olive oil.
5. Season all sides with salt, black pepper, garlic powder, onion powder, smoked paprika, and thyme.
6. Allow the seasoned pork to rest for 5–10 minutes.
Step 2: Wrap with Bacon
1. Lay the bacon strips side by side on a clean cutting board.
2. Slightly overlap each slice.
3. Place the seasoned pork tenderloin across the bacon.
4. Carefully wrap the bacon around the pork.
5. Secure the bacon with toothpicks if necessary.
6. Place the tenderloin seam-side down.
Step 3: Prepare the Honey Garlic Glaze
In a medium mixing bowl, combine:
1. Honey.
2. Brown sugar.
3. Soy sauce.
4. Minced garlic.
5. Dijon mustard.
6. Apple cider vinegar.
7. Smoked paprika.
8. Black pepper.
Whisk everything until smooth and well combined.
Set aside half the glaze for serving, keeping it separate from the raw pork.
Step 4: Prepare the Slow Cooker
1. Place sliced onions at the bottom of the slow cooker.
2. Pour in chicken broth.
3. Add butter if desired.
4. Carefully place the bacon-wrapped pork tenderloin on top of the onions.
5. Brush the pork generously with the prepared glaze.
Step 5: Slow Cook
1. Cover the slow cooker with its lid.
2. Cook on LOW for approximately 3–4 hours.
3. Begin checking the internal temperature after 2½ hours.
4. Cook until the center reaches 145°F (63°C).
5. Remove the pork and let it rest for at least 3 minutes.
Important: Pork tenderloin is lean and cooks faster than pork shoulder. Avoid overcooking to keep it juicy.
Step 6: Make the Bacon Crispy
Slow cooking makes bacon tender rather than crispy. For the beautiful caramelized finish shown in the picture:
1. Preheat your oven broiler.
2. Transfer the cooked pork to a foil-lined baking tray.
3. Brush with additional glaze.
4. Broil for approximately 2–4 minutes, watching carefully.
5. Turn if necessary to brown the bacon evenly.
6. Remove once the bacon is crisp and caramelized.
Step 7: Prepare the Final Glaze
1. Pour the slow-cooker juices into a small saucepan.
2. Bring to a gentle boil.
3. Simmer until slightly thickened.
4. Use the reserved clean glaze for brushing or serving.
5. Never reuse glaze that has contacted raw pork without boiling it first.
Step 8: Slice and Serve
1. Let the pork rest before slicing.
2. Remove any toothpicks.
3. Slice into thick, even rounds.
4. Arrange on a serving platter.
5. Spoon warm glaze over the slices.
6. Sprinkle with fresh parsley.
Serve immediately while warm!
Nutritional Information
Estimated per serving, based on 6 servings. Values vary with bacon and pork selection.
Nutrient Amount
Calories 390 kcal
Protein 35 g
Carbohydrates 19 g
Total Fat 20 g
Saturated Fat 7 g
Fiber 0.5 g
Sugar 17 g
Sodium 780 mg
Nut Information (Q/S)
Nut Type Amount
Almonds 0 g
Walnuts 0 g
Cashews 0 g
Peanuts 0 g
Pistachios 0 g
Pecans 0 g
Total Nuts 0 g
No nuts in the standard recipe
Allergy note: Check bacon, soy sauce, mustard, and other packaged ingredients for allergen and cross-contact warnings.
Helpful Cooking Tips
1. Choose pork tenderloin rather than pork loin for a more tender result.
2. Use thin-cut bacon so it wraps easily.
3. Do not add too much liquid; pork releases its own juices.
4. Use a meat thermometer to prevent overcooking.
5. Broil briefly at the end for beautifully browned bacon.
6. Allow the meat to rest before slicing to retain its juices.
7. For extra sweetness, brush with additional honey glaze before serving.
Serving Suggestions
Serve this delicious pork tenderloin with:
– Creamy mashed potatoes
– Roasted garlic potatoes
– Steamed green beans
– Honey-glazed carrots
– Buttered corn
– Fresh garden salad
– Roasted Brussels sprouts
Storage Instructions
– Refrigerator: Store in an airtight container for 3–4 days.
– Freezer: Freeze for up to 2–3 months.
– Reheating: Reheat gently in the oven, covered, with a little broth to prevent drying.
Final Result: Beautifully tender pork wrapped in smoky bacon, coated in a sticky honey-garlic glaze, and finished with a golden caramelized crust. Every slice is juicy, flavorful, and perfect for a comforting family dinner!