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This slow cooker, bacon-wrapped pork loin roast recipe is easy to make and packs a ton of flavor. Just place it in the slow cooker and in a few hours, you will have crispy bacon on the outside of a tender, juicy pork loin, served on a bed of soft sweet potatoes.Paleo, and Whole30 too!
WHY YOU’LL LOVE THIS SLOW COOKER PORK LOIN RECIPE:
No hard-to-find ingredients. You can find everything you need for this recipe at your local grocery store.
HOW TO MAKE BACON WRAPPED PORK LOINROAST – SLOW COOKER
STEP 1: SELECT QUALITY PORK
Start with selecting a pork loin from your grocery store, online meat deliveries, or even better, from a local farmer. Meat quality is very important in order to make a juicy and tender pork loin, and is the best for you. I recommend finding a organic, pasture-raised pork loin roast that has been humanely raised without antibiotics.
Here are some recommendations on where to get your pork loin roast, and what brands to look out for.
Grocery store: Organic Prairie, Niman Ranch, Massa Natural Meats
Unfortunately where I live in Missouri, I don’t have access to pasture-raised, organic pork at the grocery stores. I ordered my pork loin from a local farmer.
WHAT IS THE DIFFERENCE BETWEEN PORK LOIN AND PORK TENDERLOIN?
The pork loin and pork tenderloin are both cut from different parts of the large loin muscle in the pig.
A pork loin (also called pork loin roast) is best cooked over slow-roasting heat, and is a wide and thick piece of meat, usually 2-5 pounds.
A pork tenderloin (also called pork fillet) is best cooked quickly over high heat, and is a lean, tender cut of pork. It is a long and narrow piece of meat.
See this link for more info on the difference between pork loin and pork tenderloin.
CAN I USE PORK TENDERLOIN INSTEAD?
I do not recommend using a pork tenderloin for this recipe, as the pork tenderloin is best cooked quickly over high heat, and may dry out if slow cooked.
STEP 2: WRAP PORK IN BACON
Rub all sides of the pork loin with ghee, (or grass-fed butter), and top the pork loin with minced garlic and sea salt. Now its time to wrap this baby with bacon!
Lay bacon slices out next to each other, (slightly overlapping) and wrap the pork loin tightly with the bacon. See below ▼
Tip: Stretch your bacon over the pork loin so that it wraps fully around. You can either roll the pork loin with the bacon until it is wrapped, or place the pork loin in the middle of the bacon strips and wrap both sides of bacon to the middle of the pork loin.
You can use a few toothpicks to secure the bacon to the pork loin if you need to.
STEP 3: PLACE IN SLOW COOKER
Place the wrapped pork loin roast into the slow cooker on top of the sweet potatoes and onions. And. Your done! Let the slow cooker do the work.
You do not need any other liquids in the slow cooker. By adding bacon to the pork loin, the fat from the bacon will baste the pork while cooking, and will prevent it from drying.
After 3 hours, take the pork out and read the internal temperature in the thickest part of the pork. The temperature needs to read a minimum of 150 degrees.
Cook the pork loin to the temperature of your liking. I do not recommend cooking above 160 degrees, as the pork may dry out.
Medium-Rare: 145-150 degrees
Medium: 150-155 degrees
Medium-Well: 155-160 degrees
Well: 160 degrees.
If you would like your bacon more crispy, place the pork loin on a baking sheet and broil it in the oven for 2-5 minutes. I recommend putting it in the middle rack of the oven, at least 5 inches away from the top when broiling.
STEP 4: SLICE
Slice the bacon wrapped pork loin roast with a sharp knife and serve with sweet potatoes. If you want to stay with the “bacon theme”, you can also serve this with my maple bacon roasted brussels sprouts.
This slow cooker, bacon-wrapped pork loin roast recipe is easy to make and packs a ton of flavor. Just place it in the slow cooker and in a few hours, you will have crispy bacon on the outside of a tender, juicy pork loin, served on a bed of soft sweet potatoes.
2 small-medium sweet potatoes, or 1 large sweet potato, cubed
1 teaspoonsea salt
Instructions
Place cubed sweet potatoes and diced onions into the bottom of the slow cooker.
Spread ghee onto all sides of the pork loin. Next, rub minced garlic all over pork loin.
Lay bacon slices out next to each other, (slightly overlapping) and wrap the pork loin tightly with the bacon.
Place pork loin in the slow cooker on top of the sweet potatoes and onions. Set slow cooker on low, and cook for 3-4 hours or until the thickest part of the pork reads an internal temperature of at least 150 degrees.
To get the bacon extra crispy, broil in the oven for 2-5 minutes, or until bacon is crisp to your liking. Make sure to place it in the middle of the oven, or at least 5 inches away to prevent the bacon from burning. (Optional)
Cut pork into thick slices and cover pork with juice from slow cooker before serving. Garnish with parsley or basil.
Cooking tip: I recommend taking the pork out at 3 hours and checking the temperature. Stick the thermometer into the thickest part of the pork loin. The pork loin should read at least 150 degrees.
The minimum internal temperature recommended is 145 degrees. Cook the pork loin to the temperature of your liking. Medium-Rare: 145-150 degrees, Medium: 150-155 degrees, Medium-Well: 155-160 degrees, and Well: 160 degrees.
You can secure the bacon to the pork loin with tooth picks.
If you use thick-cut bacon, it will take longer to crisp up.
You do not need any other liquids in the slow cooker. By adding bacon to the pork loin, the fat from the bacon will baste the pork while cooking, and will prevent it from drying.
Yes, on low. On most slow cookers the low setting is about 190F (90°C). The cooking time is for reference, the best way to know if it’s ready is to measure the internal temperature.
I cooked it for the amount of time on low and it was all very much undercooked. I had to move it on high for another two hours. Not sure what l could have done wrong. Was I missing something?
Is it on low, not high??
Yes, on low. On most slow cookers the low setting is about 190F (90°C). The cooking time is for reference, the best way to know if it’s ready is to measure the internal temperature.
I cooked it for the amount of time on low and it was all very much undercooked. I had to move it on high for another two hours. Not sure what l could have done wrong. Was I missing something?