Slow-Cooked Brown Sugar Bacon Pork
This isn’t just dinner—it’s comfort wrapped in bacon. Tender pork, crisp edges, and a caramelized brown sugar glaze come together in a dish that feels like a warm hug. Whether it’s Sunday supper or a special gathering, this slow-cooked masterpiece is sure 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 or pears | As desired |
🍽️ Instructions
1. Prep the Pork
Pat the pork tenderloin dry with paper towels, then season generously with salt and pepper.
2. Make the Glaze
In a bowl, combine brown sugar, Dijon mustard, garlic powder, onion powder, and smoked paprika. Stir in any optional ingredients, if desired.
3. Coat and Wrap
Rub the glaze evenly over the pork. Lay bacon slices slightly overlapping on a clean surface, place the pork on top, and wrap tightly.
4. Slow Cook
Set the bacon-wrapped pork in your slow cooker, seam-side down. Cover and cook on LOW for 6–7 hours, or until the internal temperature reaches 145°F.
5. Rest and Slice
Remove from the slow cooker and let rest for 10 minutes before slicing. Spoon the pan juices over the top for an extra burst of flavor.
📝 Notes & Tips
- Make Ahead: Season and wrap the pork the night before for easier prep.
- Storage: Keeps well in the fridge for 3–4 days.
- Freezing: Freeze uncooked, wrapped pork for up to 3 months.
- Bacon Tip: Regular-cut bacon crisps better than thick-cut.
- Perfect Doneness: 145°F is ideal for juicy, tender pork.
- Serving Suggestion: Drizzle with pan juices and serve with roasted vegetables or mashed potatoes.
